Pulled Pork Nacho Supreme is a fun and filling dish that brings together tender, slow-cooked pulled pork piled high on crispy tortilla chips. With melted cheese, fresh salsa, creamy sour cream, and a sprinkle of jalapeños, each bite offers a perfect mix of textures and flavors that make it an instant crowd-pleaser. It’s the kind of snack that’s perfect for game day, gatherings, or a casual weekend treat.
I love making these nachos when friends come over because everyone can grab a chip and load it up just how they like. I find that adding a little extra cilantro or a dash of hot sauce really kicks things up and makes it my own favorite version. Plus, pulling the pork apart while it’s warm fills the kitchen with such a mouthwatering smell—it makes you excited to eat before you even start!
One of my favorite ways to enjoy Pulled Pork Nacho Supreme is with a cold drink in hand, sitting around the TV or outside on a sunny day. It’s easy to put together but feels like a special treat, and it’s always gone in no time. If you want a fun, tasty dish that’s packed with flavor but super approachable, this is definitely one to try.
Key Ingredients & Substitutions
Pulled Pork: Slow-cooked pork shoulder works best here for tender, juicy meat. If you don’t have time, store-bought pulled pork or rotisserie chicken are great quick options.
Cheese: Sharp cheddar and Monterey Jack melt well and add flavor. For a twist, try pepper jack for a little heat or use a blend of mozzarella and cheddar.
Tortilla Chips: Choose sturdy, thick-cut chips so they hold up under the toppings without getting soggy too fast. Corn chips work best for that classic nacho crunch.
Jalapeños: Fresh jalapeños add a nice spicy kick. If you want milder, swap for pickled jalapeños or leave them out completely.
Toppings: Fresh cilantro, green onions, diced tomatoes, and sour cream add brightness and creaminess. For sour cream substitutes, try Greek yogurt or a dairy-free alternative if needed.
How Can I Keep Nachos Crisp and Avoid Sogginess?
One common challenge is soggy nachos. To keep them crispy:
- Start with a good base of chips spread evenly and don’t overcrowd the pan.
- Add hot ingredients like pulled pork and onions sparingly to avoid too much moisture.
- Use enough cheese to create a barrier; it seals the chips and keeps them crispy longer.
- Bake just until cheese melts and toppings are heated—about 10 minutes.
- Add fresh ingredients like tomatoes, jalapeños, and sour cream after baking, not before.
These steps help keep the chips crunchy while you enjoy every bite loaded with toppings.
Equipment You’ll Need
- Oven-safe skillet or large baking sheet – I like this because it’s easy to assemble and straight into the oven for melting.
- Mixing spoon – lets you evenly distribute toppings and stir ingredients smoothly.
- Oven – essential for melting cheese and heating the nachos quickly and evenly.
- Knife and cutting board – for chopping tomatoes, onions, jalapeños, and cilantro easily.
- Measuring cups – to portion out cheese, sour cream, and sauces precisely.
Flavor Variations & Add-Ins
- Try grilled chicken or beef instead of pulled pork for a different flavor twist.
- Mix in black beans or corn for added texture and nutrition.
- Replace cheddar with spicy pepper jack or pepperoni slices for extra flavor.
- Add a squeeze of lime and extra cilantro for a fresh, zesty finish.
How to Make Pulled Pork Nacho Supreme
Ingredients You’ll Need:
- 8 oz (about 2 cups) cooked pulled pork (preferably with barbecue sauce)
- 1 large bag tortilla chips
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 medium onion, diced
- 1 medium tomato, diced
- 2-3 green onions, chopped
- 1-2 jalapeños, thinly sliced
- 1/4 cup barbecue sauce (optional, for extra drizzling)
- 1/4 cup fresh cilantro, chopped
- 1 cup sour cream (for dollops on top)
Time Needed
This Pulled Pork Nacho Supreme recipe takes about 15 minutes to prepare and around 10 minutes to bake, so you’re looking at roughly 25 minutes total from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare Your Base
Set your oven to 375°F (190°C). Spread a generous layer of tortilla chips evenly on a large oven-safe skillet or baking sheet.
2. Add Toppings
Evenly spread the pulled pork over the chips. Sprinkle diced onions and diced tomatoes on top of the pork.
3. Cheese it Up
Mix the shredded cheddar and Monterey Jack cheese together, then sprinkle this cheese mix evenly over all the toppings.
4. Bake Until Melted
Place the skillet or baking sheet in the preheated oven and bake for about 10 minutes, or until the cheese is melted and bubbly.
5. Add the Final Touches
Remove the nachos from the oven. If you like, drizzle barbecue sauce over the top for extra flavor. Garnish with sliced jalapeños, chopped green onions, and fresh cilantro.
6. Serve and Enjoy
Spoon dollops of sour cream evenly over the nachos. Serve immediately while warm and enjoy your delicious Pulled Pork Nacho Supreme!
Can I Use Frozen Pulled Pork for This Recipe?
Yes! Just make sure to fully thaw the pulled pork in the refrigerator overnight before using. Warm it slightly to make shredding and layering easier.
What Can I Substitute for the Cheese?
You can swap the cheddar and Monterey Jack for cheeses like mozzarella, pepper jack for a spicy kick, or even a dairy-free cheese alternative if needed.
How Should I Store Leftover Nachos?
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, use an oven or toaster oven to keep the chips crispy, heating at 350°F until warmed through.
Can I Prepare This Dish Ahead of Time?
You can prepare the pulled pork and chop the toppings in advance, but assemble and bake the nachos just before serving to keep the chips crisp and fresh.