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Pulled Pork Nachos Topped With Baked Beans

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  • Author: Emily Smith
  • Total Time: 25 minutes
  • Yield: Serves 8-10 1x


These pulled pork nachos topped with baked beans, red onions, cheese, tomatoes, sour cream, and cilantro are the best loaded nachos ever!


  • 800g cooked pulled pork*
  • Tortilla chips
  • 1 red onion, diced
  • ⅓ cup BBQ sauce
  • 1 cup shredded cheddar cheese
  • 1 cup nacho-blend cheese
  • 1 can Bush’s® Homestyle Baked Beans
  • 2 Roma tomatoes, diced
  • ⅓ cup sour cream
  • Cilantro, to taste
  • Salt and pepper, to taste


  1. Preheat the oven to 425 ˚F. In a 9×13 dish, add a layer of tortilla chips. Top with pulled pork, red onions, BBQ sauce, and cheese. Place in the oven for 8 minutes or until the cheese is melted and golden. 
  2. While the nacho dish is in the oven, prepare Bush’s® Homestyle Baked Beans as per directions: heat in the microwave for 1 minute.
  3. Remove nachos from the oven, top with Bush’s® Homestyle Baked Beans, sour cream, tomatoes, cilantro, salt, and pepper. Optional: add more toppings! Such as green onions, olives, extra cheese, salsa. Serve and enjoy!


*You can either use pre-cooked store-bought pulled pork or prepare your own in the slow-cooker. To make: place pork shoulder in the slow cooker, rub with a mix of seasonings including 3 Tbsp brown sugar, 1 tsp garlic salt, 1 tbsp chili pepper, 1 tsp cayenne pepper, salt, pepper. Then coat with a mixture of ¼ cup BBQ sauce, ¼ mustard, ¼ cup apple cider vinegar. Add 1 cup of water around and cook on low for 8 hours. Once done, shred into pieces. I like to prepare the pulled pork in advance overnight and store it in the fridge. That way it’s on hand for when I’m ready to assemble the nachos for mealtime

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Cuisine: American