These BBQ nachos are loaded with crispy tortilla chips, melty cheddar, smoky pulled pork, and all your favorite toppings. They come together in 20 minutes when you use leftover pulled pork!

BBQ pulled pork nachos on sheet pan.

This post may contain affiliate links. Read disclosure policy.

Sheet Pan BBQ Pulled Pork Nachos

These BBQ nachos are one of my all-time favorite sheet pan nachos to make on the weekends. You know the days when you don’t feel like cooking and just want a quick bite, this is the dinner for you! They also make an amazing appetizer for game day, casual get-togethers, or lazy weekend.

These are perfect to make when you have leftover BBQ pulled pork or BBQ chicken. You can also grab pre-shredded pork or a rotisserie chicken from the store and mix in a half cup of homemade BBQ sauce. Either way, dinner is on the table in 20 minutes!

Ingredient Notes

Tortilla chips with cheese on pan showing how to layer BBQ nachos.

Find the full printable recipe with specific measurements below.

  • Cheese: Freshly grate your cheese straight from the block for the best melt. Cheddar, mozzarella, Monterey jack, and fontina all work great. I like to use a mix for the best flavor!
  • Chips: Grab a bag of tortilla chips or make homemade tortilla chips. The thicker the chip the better!
  • BBQ pork: Use leftover BBQ pork or buy a tub from the store!
  • Cilantro: Add a fresh look and color to the top of the BBQ pulled pork nachos!

How to Make BBQ Nachos

Placing BBQ pork on tortilla chips with cheese for nachos.
  1. Layer the ingredients: Add a single layer of thick tortilla chips onto a baking sheet. Sprinkle about 1 cup of cheese on top with some pork, then add another layer of chips. Add the remaining cheese and pork, then drizzle a few tablespoons of BBQ sauce on top.
  2. Bake: Bake at 375°F for 10 to 15 minutes, until the cheese is fully melted and the edges of the chips start to brown.”
  3. Add toppings: Remove from the oven and add your favorite toppings before serving!

Variations

  • Protein: Swap the pulled pork for BBQ chicken, Cafe Rio sweet pork, taco meat, or black beans.
  • Cheese: Cheddar and mozzarella is my favorite combo, but Colby jack and Monterey jack both melt beautifully too.
  • Toppings: Avocado, tomatoes, cilantro, guacamole, pico de gallo, pickled onions, jalapeños, or sour cream. Load them up!
BBQ pork nachos on a sheet pan with fresh toppings.

BBQ Pulled Pork Nachos Tips

  • If your pulled pork isn’t already sauced, toss it with 2-3 tablespoons of BBQ sauce before layering.
  • Use a sturdy restaurant-style chip or homemade tortilla chips. Thin chips will break under the weight of the toppings!
  • If you are worried about soggy nachos, use a large sheet pan and spread chips in a single layer.
  • Bake the toppings that need heat first (cheese, meat, beans). Add fresh toppings like salsa and sour cream after pulling from the oven so they don’t get soggy.
  • Freshly grated cheese melts best, but a bag of Mexican cheese blend works great in a pinch!
Showing a gooey cheese pull with BBQ pork layered on BBQ nachos.

More ways to use pulled pork include pulled pork quesadilla, BBQ pulled pork sandwiches and pork enchiladas.

More BBQ Recipes

BBQ nachos with pulled pork, cheese and fresh toppings on a sheet pan.

BBQ Nachos

5 from 11 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
Sheet pan BBQ nachos with crispy chips, melty cheddar, and smoky pulled pork. Ready in 20 minutes!
Print Pin This! Rate

Ingredients 

  • 1-2 cups freshly grated cheddar cheese
  • 1-2 cups freshly grated mozzarella , monterey jack or fontina cheese
  • 11 ounce bag tortilla chips , thick ones work best
  • 1-2 cups BBQ pork , or chicken
  • ¼ cup fresh cilantro , chopped

Optional toppings: BBQ sauce, guacamole, pico de gallo, fresh cilantro, jalapenos, red onions, sour cream

Instructions

  • Preheat the oven to 375°F.
  • Place the tortilla chips in a single layer onto a baking sheet. Add a layer of cheese (about 1 cup) and pork. Repeat, so that you have 2 layers of chips. Top the final layer of chips with the remaining cheese and pork. Drizzle additional 2 to 3 Tablespoons of BBQ sauce on top if desired.
  • Bake for 10 to 15 minutes, or until the cheese is nice and bubbly hot.
  • Top with cilantro after you pull out of the oven and then add your favorite toppings, just before serving. Serve immediately.

Last step: Please leave a comment and rating after you make the recipe.

Notes

BBQ chicken also works as an easy protein swap.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 325°F until warmed through for best results.

Nutrition

Calories: 386kcal, Carbohydrates: 35g, Protein: 13g, Fat: 23g, Saturated Fat: 8g, Trans Fat: 1g, Cholesterol: 35mg, Sodium: 453mg, Potassium: 148mg, Fiber: 3g, Sugar: 1g, Vitamin A: 361IU, Vitamin C: 1mg, Calcium: 321mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.