Got leftover pulled pork? Use it to make these incredible and indulgent smoked pulled pork nachos!
Perfect to cook directly on your grill, or in your oven.
Guess what?
We have a new member of the family.
Our grill family that is.
Say hi to our new Big Green Egg! And just in time for St. Patrick’s Day 😉
She’s a beaut!
It’s definitely been a learning curve so far as it performs much differently than our other smokers, but it’s proving, even in the short amount of time we’ve had it, that it is super efficient! Coming from an offset, which is arguably the most inefficient cooker, to a kamado style has been fun to experiment with.
We look forward to sharing more BGE stories as we get to know it better.
In the meantime, what does one do when trying to break in a new smoker? Cook something that will take HOURS to finish – Pork Butt!
So far we’ve cooked pork butt, some ribeye steaks, a whole chicken, a bunch of veggies, and salmon on this thing.
And when you go a little crazy on your first couple of cooks you end up with leftovers. That means nachos.
We have tons of uses for leftover pulled pork, but this one is perfect when you just want a big plate of pure bliss.
Crunchy, smoky, saucy, spicy. It really has everything all loaded on into one killer dish.
We’re a little nacho crazy in this house and make them more than we should admit.
Often we just load up whatever we have on a plate and nuke it in the microwave. And I won’t judge if you do that here.
You can also layer up the goods on a sheet pan and back them at around 375°F. until everything is melted and hot.
But if you have the time and willing to go to the distance (go you!!!), then my recommendation is to cook these directly on the grill.
How to make Smoked Pulled Pork Nachos on the Grill
Get your grill hot, around 375 degrees F. Then layer your nacho ingredients into a cast iron pan. I like to do at least 2 to 3 layers (depending on the depth of your pan) starting with chips, then meat, cheese, optional veggies and jalapeños, and a drizzle of BBQ sauce. Repeat.
Then place on the hot grill, cover the lid, then cook until hot and melted (around 8 – 10 minutes total).
Do you need a grill to make these Pulled Pork Nachos?
No, not at all. But it is a great way to cook them, giving them great flavor. It’s also pretty cool to impress your friends by cooking them on the grill.
But if you don’t have a grill, or the weather isn’t cooperating, follow the same instructions using your oven. Set it to 375 degrees (F), and load up your ingredients on a cast iron pan or other oven-proof baking dish or sheet pan, and cook away.
Whatever time if the year, and whatever sports you may be into. Your game is screaming for a this smoky snack! But of course if sports ain’t your thing, you can also enjoy these snuggled up on your sofa while wearing yoga pants, catching up on Netflix, and drinking red wine 😉
An incredible use for leftover pulled pork. Pulled Pork Nachos. These were made with smoked pulled pork, but you don’t have to have smoked pork to make these indulgent nachos. Can be cooked in the oven or directly on the grill.
- 1 bag corn tortilla chips
- 2 cups pulled pork (warmed up)
- 1 1/2 cups shredded cheddar cheese
- 1 jalapeño, sliced thin
- 1/2 red onion, chopped
- 1/2 cup BBQ sauce (see notes for our favorite)
- fresh salsa or pico de gallo
- fresh cilantro, chopped
- green onion, chopped
- sour cream
- diced avocado, or guacamole
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Preheat grill or smoker to 375° F.
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On a large cast iron skillet or sheet pan, layer 1/2 of the chips (just enough to coat the bottom of the pan and allow for maximum nacho goodness coverage).
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Top with 1/2 of the pulled pork, 1/2 the cheese, 1/2 the onion and 1/2 the jalapeño. Drizzle with half of the BBQ sauce.
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Repeat with the next layer.
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Place on grill or smoker and cook until cheese is melted (around 8-10 minutes or so), watching to make sure cheese is melting and chips don't burn.
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Remove from grill and finish with your preferred garnishes and a drizzle of more BBQ sauce.
Here is our Smoked Pork Butt recipe.
We love this BBQ sauce for these nachos.
To preheat your pulled pork: Place in a skillet and add a tablespoon of apple cider vinegar or bbq sauce to rehydrate if the meat has been sitting in the refrigerator.
To cook: if you can't (or don't want to) use a grill or smoker to heat up your nachos just follow the same cooking instructions for your indoor oven.
The Video!
Want more uses for leftover Smoked Pulled Pork?
Pulled Pork Tacos
Pulled Pork Wontons
Pulled Pork Hash (the ultimate brunch!)
If you like these ideas for Leftover Pulled Pork we’d truly appreciate it if you would give this recipe a star review! And if you share any of your pics on Instagram use the hashtag #vindulge. We LOVE to see it when you cook our recipes.
Oh my, I’ve had meat smoked in a green egg once, and it was FANTASTIC. These nachos sound amazing, pinning to try!
Thanks so much! They’re amazing indeed 🙂
Yes, yes, and yes. These nachos look killer and this makes me so ready for warmer weather.
Pulled pork usually winds up in mac and cheese for me but I’m going to keep in mind that nachos need to happen next time
Congrats on the newest addition!!! 😉 But seriously, I bet pulled pork nachos would make any March Madness party host the most popular of the year.