These smoked pulled pork nachos made with plantain chips are a dish that combines the smoky flavor of smoked and shredded pork shoulder, cheese, and salsa.

Smoking a pork butt yields a lot of leftover pulled pork. This is the ideal recipe to use up those delicious leftovers! See more info on this process via the link. 

Prep all your ingredients to build your BBQ pulled pork nachos. You can use standard tortillas chips but I recommend plantain chips for a unique twist! 

Layer parchment paper over a baking sheet or cast iron skillet (for easy clean up). Place a single layer of plantain chips over the parchment. 

While the pork can be reheated in the oven or smoker, I recommend steaming it before adding it to the chips to keep the meat from getting too dry. 

I recommend a high quality Mexican cheese like asadero, Oaxaca, or chihuahua for these nachos. Grate your own cheese and add to the chips. 

Add the steamed BBQ pulled pork over the top and add an additional layer of cheese as well (this helps the toppings to stick). 

Place this into the smoker or into the oven and heat through until the cheese is fully melted through. This takes usually 5-10 minutes if everything is preheated. 

Make a mango, avocado, and jalapeno salsa to go over the top. Add other toppings like pico de gallo and sour cream if desired. 

Serve the smoked pulled pork nachos hot out of the oven so the chips stay crispy and the cheese stays gooey!

More recipe tips and suggestions are listed via the link below. You can get additional recipe ideas for leftover pulled pork as well!