Pulled Pork Nacho Cups are a fun and tasty twist on classic nachos. They bring together tender, juicy pulled pork piled high on crispy tortilla cups, topped with melted cheese, fresh salsa, and a dollop of creamy sour cream. These little bites are bursting with flavor and perfect for snack time or parties.
I love making these because they’re easy to grab and eat without any mess. Plus, you can customize them however you like—add jalapeños if you want some heat, or black beans and corn for extra texture. I usually make a big batch of pulled pork ahead of time, so I’m ready to assemble these cups in just minutes when friends come over.
Serving Pulled Pork Nacho Cups always gets everyone excited because they’re fun to pick up and share. They’re great for game day, movie nights, or whenever I want a flavorful snack that feels special but isn’t a lot of work. These little cups really bring people together around the table, and I always end up wanting seconds!
Key Ingredients & Substitutions
Pulled Pork: Pulled pork with BBQ sauce is the heart of this dish. If you don’t have pork, shredded chicken or beef make great substitutes. You can use store-bought or leftover pulled pork to save time.
Cheddar Cheese: Sharp cheddar melts well and adds flavor. If you want a milder taste, try Monterey Jack or mozzarella. For extra zing, mix cheeses or add a little pepper jack.
Tortilla Chips or Rounds: Small round corn tortillas give the perfect cup shape. If unavailable, crush small tortilla chips for texture. For a gluten-free version, use corn tortillas or chips labeled gluten-free.
Toppings: Fresh red onion, tomatoes, and cilantro brighten the cups with freshness. Feel free to swap tomatoes for salsa or add black beans and corn for more variety.
Sour Cream: This adds creamy coolness. Greek yogurt is a great substitute if you want a lighter option.
How Do I Make Crispy, Cheese-Based Tortilla Cups Without Them Getting Soggy?
Making crispy cups that hold together well is key for this recipe. Here’s how to get that perfect crunch and shape:
- Mix crushed tortilla chips with shredded cheese before pressing in the muffin tin. Cheese acts like glue to hold the pieces together as it melts.
- Press the mixture firmly into each muffin cup to create a sturdy shell.
- Bake at 375°F for 8-10 minutes until golden and crispy. Watch closely so the cheese doesn’t burn.
- Let them cool in the tin so they set before adding the filling.
- A second bake with the pulled pork and more cheese helps melt the topping, but it’s quick to avoid sogginess.
This method keeps the cups crispy enough to hold all the tasty toppings and makes eating pulled pork nachos neat and easy.
Equipment You’ll Need
- 12-cup muffin tin – I use this to shape and bake the tortilla cups evenly.
- Mixing bowls – handy for combining cheese and crushed tortillas before baking.
- Oven and baking sheet – essential for crisping the shells and melting cheese.
- Measuring cups and spoons – for accurately portioning ingredients.
- Small spoon or cookie scoop – makes filling the cups quick and neat.
Flavor Variations & Add-Ins
- Use shredded chicken or beef instead of pork for a different protein flavor. Great for a change or different leftovers.
- Add black beans and corn into the shredded meat mixture for extra texture and color.
- Try different cheeses like Monterey Jack, pepper jack, or a Mexican blend for varied tastes.
- Top with sliced jalapeños, olives, or pickled onions for some extra spice or tang.
Pulled Pork Nacho Cups
Ingredients You’ll Need:
Main Ingredients:
- 3 cups shredded cooked pulled pork (with BBQ sauce)
- 2 cups shredded cheddar cheese, divided
- 30 small tortilla chips or small corn tortillas cut into rounds
Toppings:
- 1/2 cup red onion, finely diced
- 1/2 cup fresh tomatoes, diced (or pico de gallo)
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream
- Optional: sliced jalapeños for heat
Other:
- Cooking spray or oil (for greasing muffin tin)
Time Needed:
This recipe takes about 10 minutes to prepare and 15-20 minutes to bake, for a total of roughly 30 minutes. It’s quick to assemble and perfect for parties or a quick snack!
Step-by-Step Instructions:
1. Prepare the Tortilla Cups:
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or oil. In a bowl, mix crushed tortilla chips or small tortilla rounds with 1 1/2 cups of shredded cheddar cheese. Press this mixture firmly into each muffin cup, forming a cup shape.
2. Bake the Cups:
Bake the tortilla and cheese cups for 8-10 minutes, or until the cheese is melted and the edges become golden and crispy. Once done, remove from the oven and allow to cool slightly so they hold their shape.
3. Add Pulled Pork and More Cheese:
Fill each crispy cup with a generous spoonful of warm pulled pork. Then, sprinkle the remaining 1/2 cup cheddar cheese evenly over the pork. Return the tin to the oven for about 5 minutes, or until the cheese on top melts nicely.
4. Finish with Toppings & Serve:
Take the nacho cups out of the oven. Top each cup with diced red onion, fresh tomatoes, a dollop of sour cream, and a sprinkle of chopped cilantro. If you enjoy a bit of heat, add sliced jalapeños on top. Serve warm and enjoy!
Can I Use Frozen Pulled Pork for This Recipe?
Yes! Just make sure to thaw it completely in the fridge overnight or use the defrost setting on your microwave. Warm it up before filling the cups for the best flavor and texture.
Can I Make the Nacho Cups Ahead of Time?
You can bake the tortilla cups and prepare the pulled pork a day in advance. Keep the cups and pork stored separately in airtight containers, then assemble and melt the cheese right before serving for maximum crispiness.
How Should I Store Leftovers?
Store any leftover filled nacho cups in an airtight container in the fridge for up to 2 days. Reheat them briefly in the oven to keep the cups crispy before serving again.
What Can I Substitute for Sour Cream?
Greek yogurt is a great healthier alternative that still provides creaminess and tang. You can also skip it or use guacamole for a different topping option.
