My go to recipe for using up leftover pulled pork is loaded nachos.
A plate of crunchy, chewy, gooeyness that is packed full of flavor is the perfect way to use up any leftover pulled pork.
You can follow our serving suggestions exactly or mix and match your toppings.
Barbecue pulled pork nachos
The key to these nachos is to start by smoking your own pulled pork. If you don’t already have some leftover pulled pork, I’m going to go ahead and recommend you do that first and come back in about 24 hours.
You can check out my full recipe for barbecue pulled pork here, or watch the video below.
Making your nachos
Start by covering a plate with cheese flavored corn chips, then load that up with some shredded cheese. Pre-shredded bags that have a pizza blend in them work great.
If you can’t find that, grab a bag of mozzarella, as this will help us get those long stretchy cheese strands once it’s all melted.
You can be fancy and make a nacho cheese sauce, but this is supposed to be an easy leftovers recipe so we’ll leave that up to you.
Next up is our hero, the pulled pork. It’s time to load up the plate with a good helping of heated pulled pork.
I always make these nachos with leftovers after smoking a pork butt.
Leftovers can be vacuum sealed and frozen in individual portions and then reheated in a pot of boiling water.
Now a good drenching of the BBQ sauce. Then another layer of the shredded cheese.
This can then go into a hooded barbecue for around 10 minutes at 350°F or an oven.
No one is going to judge you if you use an oven at this stage, the pulled pork is already nice and smoky.
Once the cheese has melted, bring the plate out and we can finish off the nachos with some guacamole and sour cream. Now just add some freshly chopped chives and we are ready to eat.
Be warned, the cheese is hot and can stick to skin. But now that the warning is out of the way, dig in and make sure that first mouthful has a little of everything on it.
Nacho toppings ideas
You can really go nuts with your nacho toppings. Here are a couple of ideas if you want to mix things up:
- Sliced jalapenos
- Black or refried beans
- Quick pickled red onion
- Pico de gallo
- Bell peppers
The key to delicious nachos is to avoid them going soggy. The best way to do this is to make sure you have all your toppings ready to go and pre-warmed.
Another good tip is to spread your chips out over a wider area.
- 5 oz reheated pulled pork
- bag of corn chips
- 1/3 cup guacamole
- 1/3 cup sour cream
- 2 tbsp BBQ sauce
- 1 tbsp finely chopped chives
- Remove frozen bags of pulled pork out of the freezer the night before you need it and allow it to defrost in the fridge overnight.
- Bring a pot of water to boil and immerse the sealed bag of pulled pork into it for 5 minutes.
- Heat up a hooded grill or oven to 350°F.
- Meanwhile arrange corn chips on a plate and cover with shredded cheese.
- Top with warmed pulled pork and then add another layer of cheese.
- Place into grill or oven for 10 minutes, or until cheese has melted.
- Remove from heat and top with guacamole and sour cream.
- Top it off with some freshly chopped chives.