Sheet Pan Pulled Pork Nachos

About once a week, we create an appetizer supper!

We love chicken wings, artichoke dip, mini pizzas, stuffed jalapeños, charcuterie, sausage with crackers, cheese, fresh veggies, and anything else we can throw on a plate and eat with our hands!

One of our favourite appies is pulled pork nachos! Tender, flavourful pulled pork on top of nacho chips with cheese and whatever toppings you love – it’s such an easy delicious appetizer.


  • 2-3 lb pork roast (shoulder roast is a great cut for pulled pork)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1 tsp thyme
  • 1 tsp salt
  • 2 tsp paprika
  • 2 cups water


  • 1 bag nacho chips
  • 2 cups grape or cherry tomatoes, halved
  • 1/2 green pepper, diced
  • 2 cups cheddar cheese, grated

Serve with:

  • guacamole
  • sour cream
  • salsa


Place your pork roast in a heavy ceramic dutch oven dish with a lid.  Mix the spices together and rub over the top of the pork roast.  Add 2 cups water to the dutch oven.  Cover with the lid.  Bake in oven heated to 300F for 4 hours.  Remove from oven.  Transfer pork roast to a plate.  Shred pork with two forks.

Spread nacho chips in single layer on cookie sheet.  Top with pulled pork, green peppers, halved tomatoes, and cheese.  Create double layer of nachos, if needed.  You will have leftover pulled pork for another meal.

Bake nachos in 375F oven for 10-15 minutes until cheese is melted and bubbly.

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