BBQ Pulled Pork Nachos
with Pickled Onion, Shredded Carrots, Jalapeño & Crema | 4-6 servings
- Milk
There are three kinds of people on game day—football fanatics, commercial lovers, and those “only here for the food.” Luckily, we’ve come up with nachos that score big with everyone. A dynamic duo of blue corn and multigrain tortilla chips makes a crunchy base for BBQ pulled pork and melty Mexican cheese. For toppings, we brought in the A-team: shredded carrots, jalapeño, pickled red onion, cilantro, crema, and a spicy BBQ sauce. Simply bulk up your servings to make sure every fan has their fill. And the game-day MVP award goes to... you! Nutrition values are representative of a 1/4 bundle serving.
Ingredients
1 unit
Red Onion
1 unit
Yellow Onion
1 unit
Jalapeño
¼ ounce
Cilantro
10 teaspoon
White Wine Vinegar
1 teaspoon
Hot Smoked Paprika
1 tablespoon
Bold & Savory Steak Spice
8 ounce
Pulled Pork
12 tablespoon
Classic BBQ Sauce
3 ounce
Blue Corn Tortilla Chips
2.5 cup
Mexican Cheese Blend
(Contains: Milk)
8 tablespoon
Sour Cream
(Contains: Milk)
3 unit
Frank's Hot Sauce
4 ounce
Shredded Carrots
5.5 ounce
Multigrain Tortilla Chips
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Halve, peel, and thinly slice red onion. Have, peel, and dice half the yellow onion (save remaining for another use). Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Pick cilantro leaves from stems; roughly chop leaves.
In a medium microwave-safe bowl, combine red onion, half the vinegar (you’ll use the rest in the next step), ½ tsp sugar, 1 TBSP water, and a pinch of salt and pepper. Microwave for 90 seconds. Set aside to pickle, stirring occasionally, until ready to serve. Taste and season with more salt and pepper if desired.
Heat a drizzle of oil in a large pan over medium-high heat. Add yellow onion and cook, stirring occasionally, until softened, 4-6 minutes. Add paprika, half the Steak Spice (use the rest as you like), and another drizzle of oil. Cook, stirring often, until fragrant, 30 seconds. Tear pulled pork* into smaller pieces if necessary. Add to pan with two packets BBQ sauce, remaining vinegar, and ½ cup water. Cook, stirring occasionally, pork is warmed through and sauce is reduced and thickened, 4-5 minutes. Taste and season with salt and pepper.
Spread blue corn tortilla chips and multigrain tortilla chips out on a baking sheet. Sprinkle three packets Mexican cheese over top. Top with pulled pork mixture and remaining cheese. Bake on top rack until cheese melts, 3-5 minutes.
While nachos bake, place sour cream in a small bowl. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper.
In a separate small bowl, combine Frank’s hot sauce with remaining BBQ sauce.
Once cheese is melted, remove nachos from oven. Sprinkle with shredded carrots, jalapeño, and pickled red onion (draining first) to taste. Drizzle with crema and hot BBQ sauce. Garnish with cilantro and serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The sweet-and-spicy BBQ sauce, tangy pickled onions, and melty cheese make for a bold, crowd-pleasing combination that surprises even BBQ skeptics 🎉.
- Ease of prep: This comes together fairly quickly, though there are several topping components to prep; leaving toppings on the side lets everyone customize their own plate.
- Suggestions: Double the pulled pork — many felt 8 oz was too little for the amount of chips. Pickle the jalapeños alongside the onions for extra tang, and reduce the BBQ sauce to one packet if you prefer less sweetness.
- Leftovers: Nachos get soggy once assembled, so serve immediately; store leftover pork mixture separately and use it as a dip with fresh chips the next day.
- Carrots: Shredded carrots divided opinion — some loved the crunch and freshness, others found them out of place; feel free to leave them off or cook them briefly with the pork instead.
Reviews from our home cooks
This was delicious, but I am taking it down a star because raw carrots on nachos are a bit strange. I saved them for a stirfry I made the following day. Maybe if they were par-cooked, or made vinegary like the onions they would have worked better. I am crazy about the onions btw! Also, I did not drizzle any BBQ sauce onto the nachos, and I really think the pulled pork only needed one packet of BBQ sauce as opposed to two. I ended up mixing one of the hot sauces with the sour cream, and that was perfect for a topping.
We had this before but it's just too much food for 2 people and nachos don't really heat up well. So this time we did deconstructed nachos--basically used the BBQ pulled pork as a dip. And it worked great, and we had them as leftovers!
Nachos were very good. Could definitely have used a little more pulled pork for 4 portions. We made it work, and the other toppings helped, however, would have been better with about 5 oz more meat.
I was skeptical because of the pickled onions and pulling the meat apart (unexpected) but this had so many different flavors. Definitely a must for a group to impress with a football snack!
Delicious. A lot of pork, chips and toppings. We made 4 servings out of this. Great flavors. The crunch from the carrots and freshness of the jalapeños work perfectly in this dish.
Easy and super good. We left the carrots on the side to add as wanted and the nachos were gone in less than a minute with 6 people!
I'm not a big fan of bbq, but I've got to say this was nothing short of absolutely delicious! Can't wait to see this as a menu option again. My husband was a HUGE fan as well. The chips that come with this are a healthier option and I liked them better than any other tortilla chops I've had
This is a very large portion. Pickled onions make this dish for me. Definitely will get again.
Delicious! Love the pickled onions! Never would have thought to put shredded carrots on nachos, but they were a great addition.
We were confused with the shredded carrots, so we saved those for later. We'd give it a 4th star if there was more meat. The amount of pork was just not enough to cover half the chips.
