Smoked Pulled Nachos are an irresistibly tasty and indulgent BBQ-inspired snack that combines tender, smoky pulled pork, crispy tortilla chips, gooey cheese, and an assortment of vibrant toppings. Whether you’re preparing for a game day celebration, hosting a backyard BBQ, or looking for the perfect dish to share at a casual party, these nachos deliver bold flavors with a touch of smoky goodness. These nachos will surely impress your guests and leave them coming back for more.
Why You’ll Love This Recipe
- Perfect for a Crowd – Ideal for parties, gatherings, or casual nights at home with family and friends. This dish is a crowd-pleaser!
- Smoky & Cheesy – A delicious combination of tender pulled pork and gooey melted cheese.
- Customizable – Add or remove ingredients based on your preferences. Create your own perfect nacho masterpiece!
- Easy to Make – While the pulled pork is smoking, you can prep your toppings for a quick and flavorful meal.
- Great for Game Day – Serve as a show-stopping appetizer or as the main dish for your next tailgate.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Smoked Pulled Pork
- 4-5 lbs of pork shoulder (also known as pork butt)
- ¼ cup yellow mustard (used as a binder)
- ½ cup BBQ dry rub (use your favorite blend)
- ½ cup apple juice (for spritzing while smoking)
- ½ cup BBQ sauce (optional, for mixing with the shredded pork)
For the Nachos
- 1 large bag tortilla chips (thick-cut or restaurant-style for extra crunch)
- 2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican cheese blend)
- ½ cup pickled jalapeños (or fresh jalapeños for more heat)
- ½ cup red onion (finely diced)
- ½ cup black beans (optional but adds texture)
- ½ cup diced tomatoes (fresh or canned)
- ¼ cup fresh cilantro (chopped for garnish)
- ½ cup sour cream or crema (for a creamy finish)
- ½ cup guacamole or sliced avocado (for added richness)
- ½ cup BBQ sauce (for drizzling on top)
Directions
1. Smoke the Pulled Pork
(Skip this step if you’re using leftover pulled pork.)
Start by preheating your smoker to 225°F (107°C). Use hickory, apple, or oak wood chips to infuse the pork with rich smoky flavor. Rub the pork shoulder with a thin layer of yellow mustard as a binder, then generously coat it with your BBQ dry rub. Once the smoker is preheated, place the pork in and cook for about 4-5 hours, spritzing it with apple juice every hour to keep it moist and flavorful.
After reaching an internal temperature of 165°F (74°C), wrap the pork tightly in aluminum foil and continue smoking until the pork hits 195-205°F (90-96°C), which will take an additional 2-3 hours. Once done, let the pork rest for 30 minutes before shredding it into bite-sized pieces. If desired, mix in some BBQ sauce for added moisture and flavor.
2. Preheat the Oven or Grill
Set your oven or Traeger grill to 375°F (190°C), allowing it to heat up while you assemble the nachos.
3. Assemble the Nachos
Take a large cast-iron skillet, sheet pan, or grill-safe dish and spread out half of the tortilla chips. Layer them evenly across the dish. Then sprinkle half of the shredded cheese on top of the chips, followed by half of the pulled pork. Repeat the process with another layer of chips, cheese, and pulled pork until you’ve built your delicious nacho tower.
4. Bake the Nachos
Place the assembled nachos into the preheated oven or grill and bake for 10-15 minutes, or until the cheese is fully melted and bubbly. Keep an eye on the nachos to ensure the cheese doesn’t burn. If using the grill, consider using a covered grill to create an oven-like environment for optimal results.
5. Add Toppings & Serve
Once the nachos are out of the oven, it’s time to add the fresh toppings. Start by scattering pickled jalapeños, diced red onions, diced tomatoes, and black beans (if using) over the nachos. Sprinkle with fresh cilantro for a burst of color and fresh flavor. Drizzle BBQ sauce, sour cream, or crema on top and serve with a side of guacamole or sliced avocado for extra creaminess.
These nachos are best enjoyed immediately, so dive in and savor every bite of these flavorful, cheesy, and smoky nachos!
Servings and Timing
- Servings: 6-8
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (if making fresh pulled pork)
- Bake Time: 10-15 minutes
- Total Time: 25 minutes (if using leftover pork)
Variations
- Spicy Pulled Pork Nachos – Want more heat? Add extra jalapeños or a drizzle of your favorite hot sauce on top.
- Loaded Nachos – For even more flavor, add crumbled bacon, corn, or black olives to your nachos.
- Sweet & Smoky Nachos – Use a honey BBQ sauce for a touch of sweetness to balance the smoky flavors.
- Tex-Mex Twist – Add seasoned ground beef, chorizo, or even grilled shrimp for a different take on nachos.
- Gluten-Free Option – Opt for certified gluten-free tortilla chips for a gluten-free version of this dish.
Storage & Reheating
Storage: Leftover nachos should be stored in an airtight container in the fridge for up to 2 days.
Reheating:
- Oven: Bake at 350°F (175°C) for 10 minutes to bring back the cheesy goodness.
- Air Fryer: Heat at 350°F (175°C) for 5 minutes.
- Microwave: Not recommended, as it will make the chips soggy.
Smoked Pulled Pork Nachos
Ingredients
- 4-5 lb pork shoulder (or pork butt)
- ¼ cup yellow mustard (as a binder)
- ½ cup BBQ dry rub
- ½ cup apple juice (for spritzing)
- ½ cup BBQ sauce (optional, for mixing)
- 1 large bag tortilla chips restaurant-style or thick-cut
- 2 cups shredded cheese cheddar, Monterey Jack, or Mexican blend
- ½ cup pickled jalapeños
- ½ cup red onion (diced)
- ½ cup black beans (optional)
- ½ cup diced tomatoes
- ¼ cup fresh cilantro (chopped)
- ½ cup sour cream or crema
- ½ cup guacamole or sliced avocado
- ½ cup BBQ sauce (for drizzling)
Instructions
- Preheat your smoker to 225°F using hickory, apple, or oak wood.
- Rub the pork with yellow mustard as a binder and generously season with BBQ dry rub.
- Place the pork in the smoker and cook for 4-5 hours, spritzing with apple juice every hour. Once it reaches 165°F, wrap it in foil and continue smoking until it hits 195-205°F.
- Let the pork rest for 30 minutes, then shred the meat and mix with BBQ sauce, if desired.
- Preheat your grill or oven to 375°F.
- On a large cast-iron skillet or baking sheet, spread half of the tortilla chips. Sprinkle half of the cheese and pulled pork evenly over the chips. Repeat with a second layer of chips, cheese, and pork.
- Bake for 10-15 minutes or until the cheese is melted and bubbly. Keep an eye on them to prevent burning.
- Top with pickled jalapeños, red onions, diced tomatoes, black beans (if using), cilantro, and drizzle with BBQ sauce. Serve with sour cream, guacamole, or sliced avocado on the side.
Nutrition
FAQs
Can I use store-bought pulled pork?
Yes! Using pre-cooked pulled pork makes the recipe quick and easy. Simply add it to the nachos for a fast and delicious meal.
What cheese melts best for nachos?
Cheddar, Monterey Jack, and a Mexican cheese blend are all excellent choices for melting.
Can I make these nachos in the air fryer?
Yes, you can! Simply layer the ingredients in an air fryer-safe dish and cook at 350°F (175°C) for 5-7 minutes for a crispy, melty treat.
How do I prevent soggy nachos?
To avoid soggy nachos, layer the cheese first, then meat, followed by toppings. It also helps to avoid adding wet ingredients like salsa or sour cream before baking.
Can I use another type of meat?
Absolutely! Feel free to substitute with other meats like brisket, shredded chicken, or smoked sausage for variety.
What’s the best BBQ sauce for pulled pork nachos?
A sweet and smoky BBQ sauce is ideal, but you can use any sauce you prefer to complement the pulled pork.
Can I make these ahead of time?
While it’s best to assemble and bake the nachos fresh, you can prepare the pulled pork and toppings in advance for easy assembly later.
What should I serve with these nachos?
Pair with a side of queso dip, coleslaw, or a refreshing salad to balance out the richness of the nachos.
Can I cook these nachos on the grill?
Yes! Place a cast-iron skillet on the grill over medium heat (375°F/190°C) until the cheese is melted and bubbly.
What type of wood is best for smoking pulled pork?
Hickory, apple, and cherry woods add depth and complexity to the flavor of smoked pulled pork.
Conclusion
These Smoked Pulled Nachos are the perfect combination of smoky, cheesy, and crispy flavors that are guaranteed to impress your guests. Whether for game day, a BBQ gathering, or a quick and flavorful dinner, this dish never fails to deliver. Fire up your smoker, grab your tortilla chips, and enjoy the ultimate BBQ nachos!
Smoked Pulled Nachos Recipe
By following these tips and making a few adjustments based on personal preference, you can create a perfect nacho dish every time. Let your creativity flow as you explore variations and enjoy the smoky, cheesy goodness that will make these nachos a crowd favorite every time!
