Got a party coming up? These spicy pulled pork nachos are a guaranteed crowd-pleaser. If you have leftover pulled pork, this recipe comes together in minutes — otherwise the full recipe below shows how to make the pork from scratch.
Published June 2014, updated November 2018
These Korean-inspired pulled pork nachos were inspired by delicious street food. The spicy, tangy pulled pork is excellent in a bun, but it’s truly exceptional layered over tortilla chips with fresh pico de gallo and a silky avocado crema. Serve as a shared plate for game day, parties, or casual dinners.
There are several ways to make pulled pork: oven-roasted, slow cooker, or Instant Pot. All produce tender, flavor-packed meat — choose the method that suits your schedule. You can also substitute jackfruit for a vegan version that mimics the texture and soaks up bold flavors beautifully.
Pull-apart pork recipe options
- Instant Pot pulled pork
- Bourbon & cola pulled pork tostadas
- Vegan jackfruit “pulled pork” tacos with grilled pineapple
- Slow Cooker Mole Pulled Pork Enchiladas
Ingredients you’ll need
- Lightly salted tortilla chips (1–2 large bags)
- Freshly grated cheddar cheese (as much as you like)
- Pulled pork (see recipe below or use your favourite)
- Pico de gallo (fresh tomato salsa)
- Avocado crema
- Hot sauce such as Sriracha (optional)
How to make pulled pork nachos
Step 1. Spread tortilla chips in a single layer on a large rimmed baking sheet lined with baking paper. Scatter pulled pork evenly over the chips.
Step 2. Sprinkle with freshly grated cheddar, then place in a preheated oven (200°C / 400°F) for 5–7 minutes or until the cheese is melted and bubbly. Remove and let cool slightly.
Step 3. Spoon pico de gallo over the nachos, drizzle with avocado crema and a little hot sauce if you like. Serve immediately and enjoy.
If you prefer a faster method, arrange chips, pork and cheese on a large plate and microwave until the cheese melts.
More nacho inspiration
- Cheesecake dessert nachos
- Loaded nacho soup
- Hawaiian barbecue chicken nachos
- Buffalo chicken nachos
- Easy dessert nachos
- Vegan nacho cheese
- Instant Pot pulled pork nachos
- Chicken fajita nachos
- Fully-loaded vegetarian sweet potato nachos with guacamole and salsa
Spicy pulled pork nachos
Ingredients
For the pulled pork
- 700 g (1.5 lb) pork shoulder
- 3 tbsp gochujang (Korean chili paste)
- Juice of 1 small lime
- 2 tbsp dark brown sugar
- 2 tbsp soy sauce
- 2 tbsp Chinese rice wine or rice vinegar
- 1 tsp Worcestershire sauce
- 1 tsp coarse sea salt
- 2 green bell peppers, roughly chopped
- 1 red onion, roughly chopped
- 4 cloves garlic, crushed
- 1 tsp freshly minced ginger
- 60 ml (1/4 cup) water
- Freshly ground black pepper
- 1 tbsp vegetable oil
For the pico de gallo
- 4–5 small tomatoes, de-seeded and finely chopped (mix of colours optional)
- 1 small green chilli, finely chopped
- 1 small red onion, finely chopped
- 1 small garlic clove, minced
- 2 tbsp lime juice
- 1 tbsp fresh coriander (cilantro), finely chopped
- Pinch of ancho chilli powder
For the avocado crema
- 1 small ripe avocado
- 3 tbsp Greek yogurt (or alternative)
- Juice of 1 small lime
- 1 tsp salt
- 1 tbsp fresh coriander (cilantro)
- 1–2 tbsp olive oil
- Pinch of ancho chilli powder
To serve
- Freshly grated cheddar cheese
- Lightly salted tortilla chips (1–2 large bags)
- Limes, quartered
- Hot sauce such as Sriracha (optional)
Instructions
Make the pulled pork
- Preheat the oven to 160°C / 320°F.
- Place the chopped bell peppers and red onion in an ovenproof lidded dish.
- Heat the oil in a pan and brown the pork on all sides for a few minutes. Set aside to cool slightly.
- Rub the pork with gochujang, minced ginger, salt and brown sugar, then place the meat on top of the vegetables.
- Add water, lime juice, soy sauce, Worcestershire sauce and rice wine. Season with pepper.
- Cover and roast for about 3 hours, or until the meat is fork-tender.
- Remove the pork and rest covered with foil while you reduce the cooking juices into a sauce.
- Pour the vegetables and juices into a small pot, bring to a boil, then simmer for 10 minutes until reduced.
- Pass the sauce through a sieve, pressing the vegetables to extract flavour. Shred the pork, remove large pieces of fat, then toss the shredded meat with the sauce.
Make the pico de gallo
- Combine tomatoes, green chilli, red onion, garlic, lime juice and coriander in a bowl. Season with salt and a pinch of ancho chilli powder. Best served fresh.
Make the avocado crema
- Pulse avocado, Greek yogurt, lime juice, salt, coriander, olive oil and a pinch of ancho powder in a mini chopper until smooth, or mash with a fork until creamy.
Assemble the nachos
- Spread tortilla chips on a large rimmed baking sheet lined with baking paper. Top with pulled pork.
- Sprinkle with grated cheddar and heat in a 200°C / 400°F oven for 5–7 minutes until cheese melts. Remove and cool slightly.
- Spoon pico de gallo over the nachos, add dollops of avocado crema, drizzle with hot sauce if desired, and serve immediately.
Notes
The timing above assumes you make the pulled pork from scratch. If you’re using leftover pulled pork, the nachos can be ready in under 15 minutes.
Any pulled pork recipe works well for nachos — oven, slow cooker or pressure cooker versions all produce tender meat with great flavour.
