Pulled Pork Nachos
Pulled Pork Nachos are quick and easy to make with leftover smoked pork butt, easy queso, salsa and your favorite nacho toppings. This is our favorite recipe for a delicious plate of nachos.
Servings: 4 Servings
Calories: 814kcal
Ingredients
- 1 pound pulled pork
- 1 tablespoon steak rub
- 1 teaspoon ground cumin
- 2 tablespoons lime juice
for the queso
- 8 ounces Velveeta cheese cut into chunks
- ½ cup picante sauce
- ¼ cup milk
- 1 teaspoon granulated garlic
- 1 teaspoon ground cumin
- 12 ounces tortilla chips
- ½ cup salsa
- 2 green onions sliced
- fresh cilantro optional for garnish
- sour cream optional for garnish
- candied jalapenos optional for garnish
Instructions
- Preheat oven to 350°.
- Place shredded pork in a skillet with lime juice, steak rub and cumin. Cook over medium-high heat, stirring occasionally until pork starts to crisp. Remove from heat.
- Prepare the queso by melting Velveeta, picante sauce and milk in a saucepan over low heat. Add garlic and cumin, whisk until smooth and cheese is melted.
- Place tortilla chips on a sheet pan and bake for 3-5 minutes until warmed. This is optional - but will make the nachos more like you get at a restaurant.
- Make the Nachos: Layer tortilla chips onto a platter or plate.
- Top with queso, pulled pork, salsa, sour cream and green onions. Garnish with cilantro and candied jalapenos.
Notes
For Sheet Pan Nachos
- Place tortilla chips on a rimmed baking sheet, line it with aluminum foil or parchment paper for easy cleanup. Top with cheese sauce and pulled pork. Bake for 5 minutes.
- Top with salsa, sour cream, green onions, jalapenos and cilantro.
Nutrition
Serving: 1g | Calories: 814kcal | Carbohydrates: 92g | Protein: 33g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 2368mg | Fiber: 8g | Sugar: 27g