Leftover Pulled Pork Nachos – The Ultimate Game Day Snack

Leftover pulled pork is one of my favorite things to have in my freezer. I always cook an extra pork butt when I make pulled pork just so I have some for leftovers. It’s so easy using my Turbo Pork Butt method. Don’t let your leftover pulled pork go to waste, turn it into the ultimate crowd-pleasing nachos! These Leftover Pulled Pork Nachos are packed with smoky, cheesy goodness and are perfect for tailgating or watching the big game at home. Best of all, everyone can customize their own plate or dive into a fully loaded sheet pan of nachos.

How to Make Pulled Pork Nachos

Step 1: Build Your Nachos

Preheat your oven to broil. On a small or large sheet pan, spread out a generous layer of tortilla chips. Evenly distribute the shredded pulled pork over the chips. Add any of your chosen toppings from the list above—except for the cold toppings, which go on later.

Step 2: Melt the Cheese

Sprinkle a generous amount of shredded cheese over the nachos, then drizzle with queso sauce for extra cheesiness. Place the sheet pan under the broiler and cook for 3–5 minutes, or until the cheese is melted and bubbly, and the chips are just starting to brown on the edges. Keep an eye on them—they can go from golden to burnt quickly!

Step 3: Top & Serve

Remove the nachos from the oven and immediately top with your favorite cold toppings, like salsa, sour cream, and guacamole. Serve hot and dig in!

Ways to Serve Your Nachos

1. DIY Nacho Bar

Set up a spread of chips, toppings, and warm pulled pork, and let everyone build their own plate. This is a great option for tailgates and parties, making sure everyone gets exactly what they want.

2. Sheet Pan Nachos with Quadrants

If you want one big batch but still want variety, divide the sheet pan into sections with different toppings. For example:

Classic: Cheese, tomatoes, and jalapeños

Loaded BBQ: Pulled pork, queso, and red onions

Spicy Kick: Extra jalapeños, spicy salsa, and hot sauce

Veggie Lover: Beans, olives, tomatoes, and cilantro

Final Thoughts

Leftover pulled pork nachos are a simple, delicious way to take your game-day eats to the next level. Whether you go with a build-your-own nacho bar or a fully loaded sheet pan, these nachos are guaranteed to be a hit.

Give them a try, and let me know how you like to top yours! What’s your go-to nacho combination? Share your photos and tag @thatgrillerguy on social media. I’d love to see your creations! 

Leftover Pulled Pork Nachos – The Ultimate Game Day Snack

Recipe by That Griller GuyCuisine: american, mexican

Servings

4

servings

Prep time

10

minutes

Cooking time

5

minutes

Ingredients

• Base Ingredients

• Tortilla chips

• Leftover Turbo Pork Butt (shredded)

• Toppings (Choose Your Favorites)

• Refried beans

• Diced tomatoes

• Diced jalapeños

• Diced black olives

• Diced red onions

• Chopped cilantro

• Shredded cheese (cheddar, Monterey Jack, or a blend)

• Queso sauce

• Your favorite BBQ rub/seasoning

• Salsa

• Cold Toppings (For After Baking)

• Sour cream

• Guacamole or diced avocado

Directions

• Preheat your oven to broil. On a small or large sheet pan, spread out a generous layer of tortilla chips. Evenly distribute the shredded pulled pork over the chips. Add any of your chosen toppings from the list above—except for the cold toppings, which go on later.
• Sprinkle a generous amount of shredded cheese over the nachos, then drizzle with queso sauce for extra cheesiness. Place the sheet pan under the broiler and cook for 3–5 minutes, or until the cheese is melted and bubbly, and the chips are just starting to brown on the edges
• Remove the nachos from the oven and immediately top with your favorite cold toppings, like sour cream and guacamole. Serve hot and dig in!