Pulled Pork Nachos

Step aside, nachos supreme—these pulled pork nachos are here to upgrade your Super Bowl spread. Here at Delish, we love all nachos, but this pulled pork version is one of our favorites. Loaded with cheese, pickled jalapeños, guacamole, and of course, saucy pulled pork, they’re perfect for a game-day appetizer, a casual gathering, or even a quick and easy weeknight dinner (and let’s be honest, who doesn’t want nachos for dinner?). Keep reading on for all of our top tips on how to make them the best they can be:

All about the pulled pork:
We chose to use prepared pulled pork, but if you want to make your own, it’s not hard at all. You can make it in the slow cooker if you want an easy option that you won’t have to babysit, or even cook it in the Instant Pot if you’re running short on time. These are nachos, so feel free to make them as simple or as complicated as you want.

The best cheese for pulled pork nachos:
We chose Monterey Jack for its mild flavor and meltability, but you could swap it out for any other cheese that melts well. Try cheddar, Colby, or even pepper jack for a little extra kick. For the ultimate meltiness, we suggest shredding your cheese straight from the block. 

How do I keep my nachos from getting soggy?
The contrast between the crispy chips, the gooey cheese, the fresh toppings, and whatever creaminess you decide to dollop on top is what we love about nachos. But if the chips get soggy, you lose the textural contrast and wind up with just a plate of mushy chips—no one wants that! There’s no magic trick to prevent some sogginess, but here are a few strategies you can use that will definitely help:
— Choose a sturdy base. This isn’t the time for wimpy chips. Make sure that whatever type you choose are large enough to create a sturdy, continuous chip layer and are thick enough to hold up under the weight of the toppings (and a little extra moisture).
—Start with the cheese. A thick layer of cheese directly on top of the chips will create a solid barrier when it melts, protecting the chips from the wetter toppings above. After all, cheese is mostly fat, and fat repels water. Don’t be grossed out; it’s science.
— Avoid extra wet toppings. Relax—we’re not saying your nachos need to be bone dry. Some toppings—in this case the pulled pork—will definitely bring some moisture, but others—pickled jalapeños, saucy salsas—can come with a ton of liquid that leaches out of them while the nachos are in the oven, completely waterlogging them. Our advice? Drain the heck out of these before adding them to your nachos. It may seem like a pain, but you’ll be glad you did.

Serving & topping ideas for pulled pork nachos:
When it comes to toppings, the possibilities are endless. We chose pickled jalapeños and guacamole because we felt it went well with the pulled pork vibe, but you could also try pickled onions, diced tomatoes, shredded lettuce, or even a tangy vinegar slaw. Want to up the BBQ vibes? Top these nachos with homemade Kansas City style-BBQ sauce. 

Serve these nachos as your main dish (alongside some homemade salsa or salsa verde, perhaps?), or alongside your other Super Bowl snacks for a game day feast. 

Made this? Let us know how it went in the comment section below!