Sheet Pan Smoked Pulled Pork Nachos

By: Annella Kelso

Never find yourself left with chips at the bottom of the bowl with these easy-to-make sheet pan BBQ pulled pork nachos. A sweet and spicy version of classic nachos, made with smokey pulled pork and all of your favorite toppings. Whether you’re tailgating or hosting a party this recipe is a winner.


American Kurobuta Pork Collar Nachos

  • 2 pounds Snake River Farms American Kurobuta Pork Collar (smoked/pulled) Buy Now
  • or
  • 2 pounds Snake River Farms American Kurobuta Pork Shoulder (smoked/pulled) Buy Now
  • 3 cups shredded cheese
  • 1 cup pico de gallo
  • 1 cup guacamole
  • 1 cup sour cream
  • bbq sauce, jalapeno, black bean, cilantro, tomato, onion and/or lime can be added as desired

American Kurobuta Pork Collar Nachos

Heat oven to 400* and lightly oil a baking sheet or coat with non-stick cooking spray.
Smoke/Pull your pork collar (find our How to Make a Smoked Pork Collar).
Add layer of tortilla chips to sheet pan.
Top with half of cheese.
Add warm pulled pork to various areas of the sheet pan.
Add the rest of the cheese.
Bake at 400° until cheese is melted (about 4-5 min).
Remove from oven and add dollops of sour cream and guacamole.
Top with pico de gallo, onion, jalapeno, cilantro or other favorite nacho toppings. Serve Immediately.