Pulled Pork Potato Chip Nachos

I made pulled pork nachos last Tuesday after work and honestly they’re faster than ordering takeout. You use kettle chips instead of tortilla chips because they don’t go soggy under all that pork and cheese.

Why You’ll Love This Recipe

• 15 minutes total, most of that is just watching cheese bubble
• Kettle cooked potato chips stay crunchy even under all the toppings which tortilla chips never do for me
• The BBQ pork is already cooked so you’re just reheating
• Sharp cheddar gets those brown spots under the broiler that taste slightly burnt in a good way
• It’s basically comfort food disguised as a snack
• You can eat it for dinner and nobody judges you

The Chip Situation Makes or Breaks This

Kettle cooked potato chips are the whole point here. I tried this with regular thin chips once and they turned into mush within 2 minutes. The thick kettle chips have enough structure to hold up under the weight of BBQ pulled pork and melted cheese, plus they add this salty crunch that plays against the smoky pork. Scatter them across a cast iron skillet if you have one — the heat distributes better and you get less sogginess around the edges. A rimmed baking sheet works too but the chips on the outside tend to stay cooler.

Getting the Pork and Cheese Right

Your BBQ pulled pork should already be warm and tender before you start layering. Cold pork straight from the fridge won’t heat through in the 5 minutes under the broiler, and you’ll end up with melted cheese over lukewarm meat which is disappointing. Spread it evenly over the chips so every bite gets some. Then comes shredded cheddar cheese — I use sharp because it has more flavor and doesn’t taste like nothing once it melts. Sprinkle it liberally but don’t clump it all in one spot or you’ll have bald patches of pork with no cheese coverage.

The Broiler Moves Fast

Set your skillet or pan under a hot broiler and do not walk away. 5 minutes is all it takes for the cheese to bubble and get those golden brown spots that taste slightly caramelized. I’ve burnt these twice because I went to check my phone and came back to smoking cheese. You’ll hear it bubbling before you see it if you’re paying attention. Once the cheese is fully melted with some browning pull it out immediately.

Toppings Happen After the Heat

Fresh cilantro sliced jalapeños and sour cream go on after you pull the nachos from the broiler. The contrast between hot melted cheese and cold sour cream is half the reason I make these. Cilantro adds a green freshness that cuts through all the richness and jalapeños give you that vinegar bite if you’re using pickled ones. Don’t skip the toppings or it’s just hot pork and cheese on chips which is fine but not as interesting.

Pulled Pork Potato Chip Nachos

By Emma

Prep:

10 min

Cook:

5 min

Total:

15 min

Servings:

4 servings

Ingredients

• kettle cooked potato chips
• BBQ pulled pork
• shredded cheddar cheese
• remaining toppings of choice

Method

1. 1 Scatter kettle cooked potato chips evenly across a cast iron skillet or a rimmed baking sheet. I’ve found that using a sturdy skillet heats the chips more evenly without sogginess, especially if your pork is juicy.
2. 2 Spread BBQ pulled pork evenly over the chips. The pork should be warm and tender, releasing a smoky aroma that melds with the chips underneath.
3. 3 Sprinkle shredded cheddar cheese liberally on top of the pulled pork, making sure it’s spread out to cover all the meat without clumping.
4. 4 Set the skillet or pan under a hot broiler. Listen for the cheese bubbling and watch for golden brown spots—this usually takes about 5 minutes. Don’t walk away; it can go from bubbling to burnt quickly.
5. 5 Once the cheese is fully melted with a little bubbling and slight browning, pull the dish from the broiler.
6. 6 Add your remaining toppings immediately. I usually add fresh cilantro, sliced jalapeños, and a dollop of sour cream to cut through the richness and add texture contrast.
7. 7 Serve these nachos right away while the chips stay crisp and the cheese still gooey.

Nutritional information

Calories

Approximate value not provided

Protein

Approximate value not provided

Carbs

Approximate value not provided

Fat

Approximate value not provided

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Serving and Variations

Serve these pulled pork nachos right away while the chips stay crisp and the cheese still gooey. They don’t hold well — after 10 minutes the chips start softening and the whole thing loses it’s appeal. If you want to change it up swap the cheddar for pepper jack or use coleslaw as a topping instead of sour cream for extra crunch. I’ve also done a version with pickled red onions on top which added acid I didn’t know I needed. You could use leftover smoked brisket instead of pulled pork if that’s what you have sitting in your fridge.

FAQ

Can you make pulled pork potato chip nachos ahead of time? Not really. The chips go soggy if you assemble these and let them sit, even for 20 minutes. You can prep your toppings beforehand and have the pork warm and ready to go but the actual assembly and broiling needs to happen right before you eat them.

What kind of BBQ sauce works best with nachos? Whatever sauce is already on your pulled pork is fine. I used a tomato-based sauce with some molasses in it last Tuesday and it worked. Vinegar-based Carolina style would probably be good too since the acid would cut through the cheese.

How do you keep potato chips from burning under the broiler? You don’t leave them in there long enough to burn. 5 minutes is the max and you’re watching the cheese not the chips. The pork and cheese layer protects most of the chips from direct heat anyway.