Pulled Pork Nacho Cups are a fun and tasty twist on classic nachos, packed with tender, juicy pulled pork, melty cheese, and all the favorite toppings you love. These mini cups combine crunchy tortilla shells with savory pork, creamy cheese, and a little bit of spice, making every bite a perfect balance of flavors and textures.
I love making these for parties or family dinners because they’re so easy to eat and always a hit. I like to pile on some fresh salsa, a dollop of sour cream, and a sprinkle of chopped green onions or cilantro for extra freshness. It’s like having all your nacho favorites in one cute little cup that’s ready to grab and enjoy.
Whenever I make Pulled Pork Nacho Cups, I’m reminded of warm gatherings and good times shared with friends. They’re a simple way to bring everyone together around the table, and honestly, I think they might disappear faster than any other snack on the plate. Trust me, once you make these, you’ll want to keep them in your regular recipe rotation!
Key Ingredients & Substitutions
Tortillas: I like using small flour tortillas because they’re flexible and crisp up nicely without breaking. Corn tortillas work too and give a bit more texture. If you want gluten-free, corn is the way to go.
Pulled pork: Slow-cooked pulled pork with BBQ sauce gives great flavor and tenderness. If you’re short on time, store-bought pulled pork or even shredded rotisserie chicken with BBQ sauce works well.
Cheese: Cheddar melts nicely and adds sharpness. Mixing it with Monterey Jack makes it creamier and milder. For a dairy-free option, try vegan shredded cheese.
Bacon: Crispy bacon adds a smoky crunch. If you prefer, you can skip it or use turkey bacon for a leaner choice.
Toppings: Fresh diced tomatoes, onions, and green onions bring brightness. I also love adding cilantro for freshness, but it’s optional if you’re not a fan.
How Do You Make the Perfect Crispy Tortilla Cups?
Getting the tortilla cups crisp without burning or falling apart is key. Here’s how I do it:
- Cut tortillas into quarters or sixths so they’re easy to shape.
- Overlap pieces in the muffin tin, pressing gently to build sturdy walls.
- Bake at 375°F (190°C) for 8-10 minutes, checking so they turn golden but don’t burn.
- Cool for a few minutes so they firm up more before adding toppings.
This process makes cups that hold all the pork and cheese perfectly, with just the right crunch to enjoy every bite!
Equipment You’ll Need
- Muffin tin – I use this to shape the tortilla cups so they hold their form well.
- Scissors or a sharp knife – helps you cut tortillas into the right sizes easily.
- Cooking spray or oil – to lightly grease the muffin tin for easy removal and crispy cups.
- Oven – essential for baking the tortillas and melting the cheese evenly.
- Mixing bowls – handy for preparing toppings and mixing ingredients before Assembly.
Flavor Variations & Add-Ins
- Protein change: Swap pulled pork for shredded chicken or beef for different flavors, or keep it vegetarian with beans and grilled veggies.
- Cheese options: Use pepper jack for a spicy kick or queso fresco for a fresher taste.
- Fresh toppings: Add sliced jalapeños, avocado, or black olives for more texture and flavor.
- Spice it up: Mix in taco seasoning or hot sauce to the pork or toppings for extra heat and depth.
How to Make Pulled Pork Nacho Cups
Ingredients You’ll Need:
For the Tortilla Cups:
- 8 small flour or corn tortillas (6-inch)
- Cooking spray or oil (for greasing the muffin tin)
For the Filling:
- 2 cups cooked pulled pork (with your favorite BBQ sauce)
- 1 ½ cups shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
- 6 slices cooked bacon, chopped
For the Toppings:
- 1 cup diced tomatoes
- ¼ cup finely chopped red onion
- 2 green onions, sliced (plus extra for garnish)
- ½ cup sour cream
- Optional: chopped cilantro for garnish
Time Needed
This recipe takes about 20 minutes to prepare and bake the tortilla cups, plus 10 minutes to melt the cheese and finish with toppings. Plan for around 30 minutes total from start to finish, so you can have these tasty nacho cups ready quickly.
Step-by-Step Instructions:
1. Prepare the Tortilla Cups:
Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with cooking spray or a little oil to prevent sticking. Cut each tortilla into quarters or sixths. Gently press and overlap the tortilla pieces into each muffin cup to form sturdy little shells.
2. Bake the Cups:
Bake the shaped tortilla cups in the oven for 8-10 minutes until they are lightly crisp and hold their shape. Once done, remove them from the oven and set aside.
3. Add Pulled Pork and Cheese:
Evenly divide the cooked pulled pork among the tortilla cups. Sprinkle shredded cheddar cheese generously over the pork in each cup.
4. Melt the Cheese:
Return the filled cups to the oven and bake for another 7-10 minutes, or until the cheese is melted and bubbly. Then, take them out of the oven.
5. Add Toppings and Serve:
Top half of the nacho cups with chopped bacon and sliced green onions. For the other half, mix diced tomatoes, red onion, and green onions, then spoon this fresh salsa mixture over the cups. Add a dollop of sour cream on top of each cup and garnish with extra green onions and chopped cilantro if you like.
Serve the Pulled Pork Nacho Cups warm and enjoy their delicious blend of flavors!
Can I Use Store-Bought Pulled Pork for This Recipe?
Absolutely! Store-bought pulled pork works great and saves time. Just warm it up and mix with your favorite BBQ sauce before filling the tortilla cups.
How Do I Store Leftovers?
Keep any leftover nacho cups in an airtight container in the fridge for up to 2 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes to keep the shells crispy.
Can I Make These Ahead of Time?
You can prepare the tortilla cups and pulled pork ahead, but assemble and bake the cups just before serving to keep them crisp and fresh.
What Can I Substitute for Sour Cream?
If you don’t have sour cream, Greek yogurt is a tasty and healthier substitute that adds creaminess and a slight tang.