Pulled Pork Nachos Recipe
Smoked all natural pulled pork, freshly made tortilla chips, queso blanco cheese, tomatoes, onions, jalapeño, sour cream, salsa.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pulled Pork
Tortilla Chips
Queso Blanco
Toppings & Garnish
Method
Pulled Pork
- 1
Warm and season pork
Place smoked pulled pork in a medium saucepan over low heat. Add barbecue sauce, apple cider vinegar, diced onion, kosher salt, and black pepper. Stir to combine, cover, and warm gently for 8–10 minutes until heated through and onions are softened. Stir occasionally and break up any large chunks with a fork. Keep warm on the lowest setting until assembly.
Tortilla Chips
- 2
Prepare tortillas
Stack the corn tortillas and cut each into 6 wedges (like slicing a pizza). Pat wedges dry with paper towels to remove excess moisture.
- 3
Fry or bake chips
Frying method: Pour oil into a large heavy skillet or pot to a depth of about 1/2 inch and heat to 350°F (175°C). Fry tortilla wedges in batches for about 1–2 minutes per side until crisp and golden. Remove with a slotted spoon to a paper towel-lined tray and immediately season with sea salt. Baking method (lower oil): Preheat oven to 400°F (200°C). Toss tortilla wedges with 1–2 tsp oil, arrange in a single layer on a sheet pan, and bake 8–12 minutes, flipping once, until crisp. Sprinkle with salt while hot.
- 4
Cool
Let chips cool slightly so they crisp fully before assembling the nachos.
Queso Blanco
- 5
Make roux
In a small saucepan over medium heat, melt butter. Whisk in flour and cook 30–45 seconds to remove the raw flour taste, stirring constantly.
- 6
Finish cheese sauce
Slowly whisk in milk until smooth. Bring to a gentle simmer, whisking constantly until slightly thickened (2–3 minutes). Reduce heat to low; gradually add shredded white American cheese a handful at a time, stirring until fully melted and smooth. Stir in cumin, white pepper, and salt. Keep warm over very low heat, stirring occasionally (if sauce thickens too much, whisk in up to 2 tbs additional milk).
Toppings & Assembly
- 7
Prep fresh toppings
While chips and queso are warming, dice tomatoes, finely dice red onion, slice jalapeño thinly, chop cilantro, and get sour cream, salsa, and lime wedges ready.
- 8
Assemble nachos
On a large ovenproof platter or serving board, arrange half of the tortilla chips in an even layer. Spoon half of the warm pulled pork over the chips in small mounds. Drizzle about half of the queso blanco evenly over the chips and pork. Add remaining chips in a second layer, topping with remaining pulled pork and remaining queso. Scatter diced tomatoes and red onion evenly over the top. Place thin jalapeño slices where desired for heat.
- 9
Finish and serve
Spoon salsa and dollops of sour cream around the nachos or serve in small bowls for guests. Sprinkle chopped cilantro over everything and serve with lime wedges to squeeze over just before eating. Serve immediately so chips remain crisp. Leftover pulled pork and queso can be refrigerated separately for up to 3 days.