I don’t know about you, but by Friday night, I am worn out and not in the mood to cook a large meal. We had some leftover Grilled Pork Shoulder, so I put together a super simple The Most Amazing Sheet Pan Pulled Pork Nachos dish that my family loved!
How do you make Sheet Pan Nachos
This recipe just couldn’t be much simpler. Preheat the oven to 350 degrees and pull out your trusty half sheet pan to start the process. Spray that sheet pan well to minimize sticking later. Alternatively, cover the sheet pan with a layer of aluminum foil.
Layer the sheet pan with tortilla chips. Any old type of corn chip will do, but for some fun variations, try the tri-color tortilla chips. The key is to get a good layer to separate all the gooey goodness of the nacho fixings from the pan.
I cut a thick slice off of the grilled pork shoulder and used two forks to pull the meat apart. Easy peasy. Heat a fry pan on the stove for a couple minutes on medium and add pulled pork to the pan. Stir in taco seasoning mix and allow the water to steam off.
Now, it’s time to layer it up. Sprinkle the shredded pork over the chips. Add black olives, chopped tomatoes (or salsa), black beans, shredded cheese and jalapenos. Don’t forget the green onions! For some reason, they add a good punch to the nachos!
Pop the entire sheet in the oven for about 10 -15 minutes, or until the cheese is melted.
Top it with your favorites. I add in sour cream and guacamole (more than I should!)
Other Ingredients for Nachos
I sometimes add in refried beans. I am not a huge fan of the canned versions, and like to make my own. The store-bought versions can taste a bit too salty.
- Cherry Tomatoes
- Pinto Beans
- Chopped Onions
- Hot Sauce
Alternatives to Pulled Pork for the Nachos
I happened to have some pulled pork available after Jason’s last Costco run, but I have used all sorts or meats for this dish. Carnitas, steak, hamburger and even shredded chicken. This dish is an excellent way to use those leftovers!
Also, we have done this meatless before, using just refried beans and black beans. Adding that little bit of taco seasoning does wonders to hide the fact that you made this dish vegetarian.
Did you try them? Did you love them? Can you see Friday night, Sunday afternoon football game and kids slumber party all wrapped up right here? Why go out when it can be this good at home! Post a comment and let us know if you tried them or have ideas! We’d love to hear from you!
Sheet Pan Nachos
- 2 tbs olive oil
- 1 cup onion chopped
- 1 cup pork shoulder, cooked shredded
- 1 tbs chili powder
- 1 clove garlic minced
- 1/2 tsp oregano
- 1/2 tsp cumin
- 1/2 tsp cayenne pepper
- 1/8 tsp salt
- 1/2 cup chicken broth
- 4 cups cheese mexican, monterey jack or cheddar
- 8 oz tortilla chips
- 2 jalapenos sliced
- 4 scallions
- sour cream
- Heat oven to 450.
- Heat olive oil in a pan and add onions to saute for 2-4 minutes. Add shredded pork and cook for 2-4 more minutes to heat through. Add garlic and cook 1 minute.
- Combine spices together and sprinkle on top of pork/onion mixture. Stir. Pour chicken broth over the mixture and stir to combine.
- Add two cups of shredded cheese and combine.
- Spray sheet pan with non stick spray and layer with tortilla chips. Spread the pork mixture over the chips in small amounts all over. Layer with cheese, olive and other toppings of your choice.
- Cook for 10-15 minutes. Check at 10 minutes first to see if it needs to go the full 15 minutes. It is just melting the cheese and heating through.
- Top with sour cream, green onions, guacamole and additional items of your choice.
Jason’s been firing up the grill for over 30 years after graduating from the US Coast Guard Academy. His love of finely-grilled steak and chicken led him to buy his first Weber grill to put on his apartment patio in 1992. Each military move led to a new grill (a mixture of gas and charcoal) until he fell in love with the Big Green Egg in 2008. Since then, he has added another 4 grills to the collection. Yes, he has a problem. Jason loves smoking in the ceramic BGE with exotic woods including olive wood from Egypt and hard to find varieties such as sassafras and orange wood. Jason takes the term “foodie” to a whole new level, jumping at the chance to take food tours and cooking classes during foreign travels. These have provided inspiration to incorporate new ideas into recipes when he gets back home. He has been featured in Fox News, Parade, Yahoo News, Kansas City Living and more. After retiring from the military and moving to southwest Florida, he has focused grilling and smoking locally sourced meats and fish (read: he likes to catch his own fish!)