This post is about the best pork nachos recipe. My boyfriend and I absolutely love these, and I know you will too! These are perfect as an easy weeknight meal, throw it together for your next party, make these with your kids and their friends after school, or use up any leftover pulled pork you have.
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I truly believe nachos should be your own, and you should have the freedom to choose how much of each element you want on your nachos. I will put the measurements for the Pico de Gallo, and lime crema sauce. However, those can also be adjusted to your liking, as well.
Additionally, Notes will be marked with asterisks and under the instructions section.
Ingredients
Ingredients for Pork Nachos:
Shredded Pork (Here’s the recipe I used! I used a pork loin.)
Shredded Cheese (I used Mexican or Fiesta Shredded Cheese)
Tortilla Chips (On the Boarder – Café Style)*
Pico De Gallo** (recipe included in Instructions portion) OR 1 Can of Diced Tomatoes with Green Chiles
Lime Crema Sauce (recipe included in instructions portion)
Hot Sauces of choice***, optional
Ingredients for Pico de Gallo:
1 Roma Tomato, chopped
½ Yellow Onion, chopped
Juice from ¼ – ½ Lime (or to taste)
Salt and Pepper to taste
Ingredients for Lime Crema Sauce:
1 Cup Sour Cream (Daisy is the best, in my humble opinion)
Juice from ¼ Lime (or to taste)
Large pinch of Lime Zest
Salt and Pepper to taste
1-2 Tablespoons water
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Instructions
Pork Nachos Instructions:
- Preheat oven to 350 Degrees Fahrenheit. If you’re making pico de gallo and/or lime crema, prep your vegetables and zest the lime.
- On a foil-lined large-rimmed baking sheet, spread a layer of tortilla chips****, covering as much surface area of the pan as possible.
- Then, sprinkle an even layer of shredded cheese over the tortilla chips. (Reserve some cheese to top the pork with in step 5.)
- I recommend chopping the shredded pork into smaller bite-sized portions. Pulled pork can have long strands, which can be difficult to deal with when eating nachos. This helps to have the perfect bite on each tortilla chip. Once chopped, sprinkle over the tortillas and shredded cheese evenly.
- With the remaining cheese, sprinkle another layer of cheese over the pork.
- Place the pan on the top rack of the oven. Cook for 8-10 minutes, rotating the pan halfway through, until cheese is melted.
- Afterward, top the nachos with the Pico de Gallo, drizzle a generous amount of lime crema sauce, and add the hot sauces of choice.***** Enjoy!
Pico de Gallo Instructions:
- Put chopped tomatoes and onions into a bowl, add lime juice, and stir. (You may want more or less lime juice, depending on your preference).
- Once combined, add salt and pepper to taste, and stir. Enjoy!
Lime Crema Sauce Instructions:
- In a small bowl, combine the sour cream, lime juice, and lime zest.
- Then, stir in 1 Tablespoon of water to thin out the sauce. If still too thick to drizzle over nachos, add another Tablespoon of water.
- Add a few dashes of salt and pepper, and stir. At this point, add more lime juice, lime zest, salt, or pepper depending on your taste preferences.
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Notes for Pork Nachos Recipe:
* I have found the On the Boarder Cafe Style chips to be the BEST tortilla chip to use for nachos. They are sturdy enough to withstand all of the toppings. The pork, pico de gallo, and crema all contain a decent amount of moisture, and these chips withheld their sturdiness the entire time we ate the nachos. They also taste great. Bonus, we saved some nachos to eat the next day****, and the chips weren’t as crispy as when they were first out of the oven, but they were still intact and enjoyable to eat as leftovers. That is always a win in my book.
** I also recommend making fresh Pico de Gallo for this recipe. It tastes so much better when you make it fresh yourself, and adds an amazing fresh element to the nachos. That being said, you do you, and if you want to use store-bought Pico de Gallo or canned diced tomatoes with green chiles, zero judgment from me.
*** In addition, hot sauces are optional. However, my favorites are the Mild Green Pepper Sauce Jalapeno Tobasco, and Cholula hot sauce.
**** One thing I love most about making nachos of any kind at home, is that I can make sure I have plenty of ingredients on each bite of tortilla chip. I hate when I go to a restaurant, and half the chips are drenched and the other half is bare. No, thank you. I use a large-rimmed baking sheet so that way I can do one thin large layer of tortilla chips to maximize the surface area of each tortilla chip and make sure ingredients are evenly distributed to each bite. Also, it makes it easier to distribute the nachos to plates if you’re feeding multiple people. Just use a spatula to cut the nachos into sections, and everything stays together to be easily transferred to a plate.
***** If you want to have some nachos as leftovers, do NOT put toppings on all of the nachos. Save a portion without the toppings for leftovers. That way, you can easily heat them in the microwave or toaster oven the next day. Also, it helps keep the integrity of the nachos, since the Pico de Gallo and lime crema sauce have moisture. It could make the tortilla chips too soggy after they sit overnight.
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And there you have it, the simple and insanely delicious pork nachos recipe that you will undoubtedly love.
I am a leftover person. I love making large batches of a good meal and having leftovers to eat for the next day or two. It makes my life so much easier. This recipe for pork nachos came about because I wanted to use up leftover shredded pork we had, and I couldn’t bring myself to eat another pulled pork sandwich.
Pork nachos are also my new favorite way to use leftover BBQ pulled pork.
You can only eat leftover pulled pork sandwiches so many times before you get sick of them. These pork nachos are perfect for using up your leftovers. Using the On the Boarder Café Style tortilla chips makes it possible to have these nachos as leftovers. They not only taste great, but they keep their structure and integrity just enough to have the next day.
The pork has barbeque sauce on it, so it makes for a different nacho experience than using meat with the usual taco seasonings.
Using the pico de gallo and lime crema sauce added a fresh and light element, as well as the acid of the lime, rounded out the flavor wonderfully. It was a completely different flavor profile than I’m used to with BBQ pulled pork, which was such a nice change of pace and made for a positive eating experience.
In addition, this recipe can make a huge batch, which is great for leftovers and meal prep. It is also great for feeding a family, or even a great appetizer or main course for a party or holiday get-together! If you have picky eaters or a large crowd, you can leave the toppings on the side and everyone can build their own.
Another recipe to try at your next party or get-together is these Simple and Delicious Slider Sandwiches For Any Occasion. You can’t go wrong with these! You can also have them as an easy weeknight meal for you and your family!
This would also be a good recipe to teach your kids how to make. It’s simple, tastes great, and can help them become more comfortable and independent with their cooking skills. Plus, more freedom and control over their favorite toppings.
They could even make them for their friends after school, the next study session, sleepover, gaming night, or after practice when they’re undoubtedly starving. Or even help out with making dinner for the family.
These Easy and Delicious Taco Bell-Inspired Quesadilla with Creamy Chipotle Sauce are another great recipe to teach your kids. I know they will LOVE these!
Nachos are amazing every time. But sometimes you want to mix it up a little, and not have the same-old same-old flavor profile. These pork nachos are perfect for that! Mix up your regular dinner rotation, and use up that leftover pulled pork. You, your family, or your partygoers will undoubtedly love them!
Do you have a favorite nacho recipe? Is there something you would add to these nachos? I would love to hear your ideas!
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