Pulled pork nachos are a delightfully messy pile of tasty flavors. Smoky pulled pork, tangy BBQ sauce, savory beans, and a creamy cheese sauce sit atop a mountain of crispy tortilla chips.
These Are “Nacho” Average Nachos
The inspiration for these pulled pork nachos comes from my most favorite BBQ restaurant here in Utah, Bam Bam’s BBQ. The pitmaster there, Cameron Treu, knows his way around a smoker and has his BBQ dialed all the way in. One super popular item on his menu is “Swachos”. His take on BBQ style nachos. He layers crunchy tortilla chips with his cheese sauce, pit beans, and smoked pork shoulder (or brisket) before topping it all off with BBQ sauce. It is a massive amount of food and nobody who orders the Swachos leaves Bam Bam’s hungry.
BBQ Pulled Pork Nachos
Cam’s Swachos definitely inspired my take on these pulled pork nachos. Of course, I have to put my own spin and flair on the recipe to make it my own. In my version of Pulled Pork Nachos, I use my simple smoked pulled pork (loaded with Sweet Rub, of course). We almost always have some on hand since I vacuum seal and freeze any leftovers from big cooks for simple meals like this. The beans are Todd’s version of a seasoned black bean with canned beans being simmered with onions, garlic, and diced green chiles for some zip. The real kicker of this recipe, though, is the homemade nacho cheese sauce.
How to Make Nacho Cheese Sauce
This nacho cheese sauce is the simplest version of homemade queso around. It is a great and simple base recipe that you can jazz up any way you like. I use cheddar cheese to keep things classic, but you can use jack cheese, sharp cheddar, or any kind of melty cheese you like. If you’re a fan of stadium nacho cheese sauce, use that artificial American style melting cheese. When you hit step three, add in fun things like diced jalapenos or green chiles to bump up the heat and flavor.
- Make a roux. In a large saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour until a thick paste forms. Whisk in the 2 cups of milk and bring the mixture to a boil. It should thicken and coat the back of a spoon.
- Add the cheese. Turn the heat off and whisk the cheese in batches until it is all melted and no clumps remain.
- Season your nacho cheese sauce. Sprinkle your cheese sauce with the chili powder and cayenne pepper. Season with salt, to taste.
Tips for Making Pulled Pork Nachos
Nachos are about as easy as things get, in terms of making something. There are a couple little tips I have to make sure you get to enjoy eating your nachos as much as you enjoyed making them.
- Go wide instead of up. Spread your chips out in an even layer instead of mounding them up. This creates more opportunities for a good chip to toppings ratio.
- Have all toppings ready and hot. You don’t want to put cold toppings onto your chips, so make sure those beans stay warm, your cheese is bubbly, and the pulled pork is piping.
- Take photos quickly. I know your nachos are going to be incredibly photogenic, so by all means, snap a few gratuitious pics for the ‘gram (and tag me at #heygrillhey). Just remember, any delay in eating the nachos after getting them all assembled means soggy chips.
More Pulled Pork Recipes
Any one of these pulled pork recipes would make AWESOME leftovers for these pulled pork nachos.
Pulled Pork Nachos Recipe
Making tasty leftovers for your family should be a breeze. If you’re looking for the ultimate way to help you make better BBQ, feed the people you love, and become a backyard BBQ hero, join my members-only group The Grill Squad for full access to all my meat, rubs, sauces, and meat buying masterclasses, podcasts, and so much more.
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Pulled Pork Nachos
- 6 cups tortilla chips
- 16 oz smoked pulled pork
- ½ cup Everything BBQ Sauce
- nacho toppings (sour cream, green onions, olives, guacamole, cilantro, etc) as desired
Homemade Queso Sauce
- 2 Tablespoons butter
- 2 Tablespoons all purpose flour
- 2 cups milk
- 2 cups medium cheddar cheese
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper
Seasoned Black Beans
- 1 14 oz can black beans (drained and rinsed)
- 1 teaspoon vegetable oil
- 1 clove garlic (minced)
- 1/4 cup white onion (minced)
- 1 4 oz can green chiles (diced)
- salt and black pepper (to taste)
- 1/4 cup chicken stock
- Make the seasoned beans. In a medium saucepan, heat the oil over medium high heat. Add the onions to the pan and cook for 2-3 minutes, until the onions start to turn translucent. Stir in the garlic and cook for 1 more minute. Stir in the green chiles, beans, and chicken stock. Place a lid on the pan, reduce the heat to low, and simmer for 10-15 minutes while preparing the rest of the ingredients.
- Make the queso sauce. In a large saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour until a thick paste forms. Whisk in the 2 cups of milk and bring the mixture to a boil. It should thicken and coat the back of a spoon. Turn the heat off and whisk the cheese in batches until it all melts. Season with the chili powder and cayenne pepper. Season with salt, to taste.
- Heat the toppings. Heat the beans and the leftover pulled pork in saucepans and keep warm until just before assembling your nachos.
- Assemble! Pour the chips out on your serving platter. Drizzle all over the chips with the hot queso sauce. Top immediately with the beans, pulled pork, and drizzle with BBQ sauce.
- Enjoy! Serve immediately or top with additional nacho toppings, as desired.