Pulled Pork Nacho Cups are a fun and tasty twist on classic nachos, packed with tender, smoky pulled pork, gooey melted cheese, and all the delicious toppings you love, all neatly packed into little crunchy cups. These bite-sized treats are perfect for sharing at parties or just enjoying as a snack with some zingy salsa and creamy sour cream on the side.
I love making these cups because they’re super easy to eat and everyone can customize their own with their favorite toppings. Plus, the pulled pork is so flavorful and juicy that it really steals the show. I usually make a big batch of pulled pork ahead of time, so whenever I’m craving something tasty and simple, I just pop these together in a snap.
One of my favorite ways to serve Pulled Pork Nacho Cups is with a fresh squeeze of lime and a sprinkle of cilantro on top — it really livens up the flavors and adds a nice freshness. They’re great for game day or any casual get-together where finger food is king. These little cups always bring smiles and second helpings, which is really the best compliment I can ask for!
Key Ingredients & Substitutions
Tortilla chips: Choose sturdy chips that can hold up to baking without breaking. If you prefer, you can swap them with tortilla strips or even baked wonton wrappers for a different crunch.
Pulled pork: Leftover pork works great here to save time, or pick up pre-cooked pulled pork from the store. For a twist, try shredded chicken or beef if you want a different protein.
Barbecue sauce: Pick your favorite brand or homemade sauce for flavor. If you want less sweetness, a smoky chipotle sauce makes a nice substitute.
Cheddar cheese: Sharp cheddar melts well and adds flavor. You can mix in Monterey Jack or pepper jack for a milder or spicier option.
Toppings: Fresh diced tomatoes, avocado, and cilantro add brightness and texture. Sour cream balances the heat and adds creaminess. Jalapeños are optional if you want a bit of spice.
How Do You Shape and Bake the Nacho Cups So They Hold Together?
Getting chip cups to stay crispy and hold their shape can be tricky. Here’s how I do it:
- Use a mini muffin tin and crush chips into pieces that still have some size and shape.
- Press chips firmly into the cups so they overlap and bind together.
- Bake at 375°F (190°C), which is hot enough to crisp and melt cheese, helping the chips stick.
- Don’t overload the cups; keep the fillings balanced so they don’t weigh down the chips.
- Let cups cool a bit before digging in—they hold together better after resting.
These small steps make sure your nacho cups stay crispy and delicious for serving and snacking.
Equipment You’ll Need
- Mini muffin tin – I use this to shape the chip cups and keep them stable while baking.
- Paper towels or a clean cloth – handy for pressing chips into the tin and removing excess oil or moisture.
- Mixing spoon – perfect for stirring the pulled pork with barbecue sauce or tossing toppings.
- Oven – of course, to bake the cups and melt the cheese until bubbly and golden.
Flavor Variations & Add-Ins
- Switch pulled pork for shredded chicken or beef for a different protein twist.
- Add sliced jalapeños or hot sauce for a spicy kick.
- Mix in diced black beans or corn for extra texture and flavor.
- Use pepper jack or Monterey Jack cheese to add a different cheesy note.
Pulled Pork Nacho Cups
Ingredients You’ll Need:
- 3 cups tortilla chips, roughly crushed
- 1 cup cooked pulled pork (leftover or store-bought works great)
- ½ cup barbecue sauce
- 1 cup shredded cheddar cheese
- ½ cup diced tomatoes
- ½ cup diced avocado
- ¼ cup chopped fresh cilantro
- ½ cup sour cream
- Optional: sliced jalapeños for extra heat
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and assemble, plus 8-10 minutes baking time. So, in roughly 25 minutes, you’ll have tasty, warm nacho cups ready to serve!
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin:
Start by preheating your oven to 375°F (190°C). Lightly grease a mini muffin tin with cooking spray or a bit of oil so the chip cups don’t stick.
2. Shape the Tortilla Chip Cups:
Take handfuls of the crushed tortilla chips and firmly press them into each muffin cup, shaping a little cup that will hold the fillings. Make sure the chips overlap a bit so they’ll stick together after baking.
3. Add Pulled Pork and Cheese:
In a bowl, mix the pulled pork with the barbecue sauce. Spoon a portion of this mixture into each chip cup to fill it. Then sprinkle shredded cheddar cheese on top of each one.
4. Bake Until Melty and Crispy:
Place the muffin tin in the oven and bake for 8-10 minutes, or until the cheese has melted and the chip cups are slightly crispy. Remove them carefully and let cool for a few minutes.
5. Add Fresh Toppings and Serve:
Top each warm nacho cup with a small dollop of sour cream, diced tomatoes, diced avocado, and a sprinkle of fresh cilantro. Add sliced jalapeños if you want some heat. Serve right away and enjoy!
Can I Use Store-Bought Pulled Pork for This Recipe?
Absolutely! Store-bought pulled pork works perfectly and saves time. Just warm it up slightly and mix it with your favorite barbecue sauce before filling the nacho cups.
Can I Make Pulled Pork Nacho Cups Ahead of Time?
You can assemble the chip cups and filling ahead, but it’s best to bake and add fresh toppings just before serving to keep the chips crispy and toppings fresh.
How Should I Store Leftovers?
Store any leftover nacho cups in an airtight container in the fridge for up to 2 days. To reheat, warm them in the oven at 350°F (175°C) for a few minutes to keep the chips crisp.
What Can I Substitute for Tortilla Chips?
If you want a different crunch, try using sturdy pita chips or baked wonton wrappers shaped into cups. Just follow the same pressing and baking method for best results.