These fully loaded sheet pan Carnitas Nachos are sure to get the party started. We take slow cooker carnitas and bake them between layers of tortilla chips and cheese, then top with guacamole, ranch dressing, fresh cilantro and hot sauce for a seriously easy and delicious meal.

For a slightly different flavor profile, here’s another one of the best shredded pork recipes to use for these nachos. And if you want a slow cooker version, try these Slow Cooker Pork Carnitas that can be used to make these delicious Carnitas Tacos.

pork carnitas nachos on a baking sheet topped with guacamole and sauce.

Pork Carnitas Nachos

What’s better than a tray full of fully loaded nachos for dinner? Not only are these Pork Carnitas Nachos a family favorite, but they are also perfect for using up leftovers.  It’s a win-win! 

You can make a huge batch of carnitas and use it to prep yummy dinners all week long.  Top with the nacho toppings that we suggest below, or whatever you have on hand.  And don’t feel like you need to stick with carnitas – you can add just about any freshly made or leftover meats, veggies, and toppings to mix things up.

Key Ingredients

  • Pork Roast – we like to use either pork loin or bone-in pork shoulder (or pork butt) for pork carnitas.
  • Orange Juice – you can use fresh or bottled orange juice.
  • Jalapeño – fresh jalapeños add the best flavor to this dish.
  • Garlic – we use fresh minced garlic.  You could add a touch of garlic powder, too, if you want.
  • Cumin – this is a key ingredient in many Mexican dishes.
  • Dried Oregano – either Mexican or Italian dried oregano will work great.
  • Limes – use fresh lime juice for squeezing over the carnitas just before serving.
  • Tortilla Chips – use your favorite brand.
  • Cheddar Cheese – shredded cheddar cheese is our family’s go-to cheese for nachos, but you could also use Monterey Jack or Pepper Jack.
how to make sheet pan nachos with carnitas.

Nacho Toppings

  • Ranch Dressing – either store bought or homemade. 
  • Pico De Gallo– So easy to make and adds tons of flavor.
  • Guacamole – either make homemade guacamole or purchase some in the deli or refrigerated section of your grocery store.
  • Cilantro – fresh chopped tastes great, but feel free to skip if you aren’t a fan.
  • Hot Sauce – you can use your favorite brand
Layering carnitas nachos on a baking sheet with nacho toppings.

More Nacho Topping Ideas:

Pork for pork nachos in a slow cooker.

How to Make Pork Carnitas Nachos

  1. Add ingredients to the slow cooker.  Spray your crockpot with non-stick cooking spray, then add the pork roast, orange juice, chicken stock, onion, jalapeño, and garlic.  Season with cumin, oregano, salt, pepper, and top with bay leaves.
  2. Cook.  Cover and cook on high heat for 5 hours or on low heat for 7-8 hours, until you can easily shred the roast with two forks.  (Note: if the roast is difficult to shred, put the lid back on and cook for 30-60 more minutes, or until it’s easily shreddable. The slow cooking time will vary depending on the slow cooker and how full it is).
  3. Shred the meat.  Remove roast from slow cooker and shred, removing any excess fat or gristle, and place on a baking sheet.  Use any remaining juices from the slow cooker to moisten the shredded pork. 
  4. Broil.  Broil on low for 2 minutes and turn with tongs.  Repeat 3-4 times, or until about 20 percent of the edges of the pork are a little crispy.  Continue to add drippings from the slow cooker to keep the meat moistened.
  5. Build the nachos and serve.  Spread half of the chips in a single layer on a large baking sheet. Add half of the cheese and shredded pork, then repeat with the rest of the chips, cheese and shredded pork.  Bake in a preheated 400-degree oven for 8-10 minutes, or until the cheese is melted and bubbly.  Remove from the oven and top with guacamole, drizzled ranch dressing, hot sauce and cilantro.  Enjoy!
Shredded pork for this pork carnitas nachos recipe laid out on a baking sheet.

Frequently Asked Questions

How should I store leftover Pork Carnitas Nachos?

Our honest answer is that you shouldn’t.  They will never taste as good as when you eat them fresh out of the oven.  After time in the fridge, the tortilla chips will begin to absorb any moisture from the ingredients and it will be impossible to get them nice and crispy again.  Plus, most of the toppings, like guacamole and sour cream, can’t be heated in the oven.

What other meats can I use instead of pork carnitas?

These nachos are great for using up leftovers!  You can substitute any sort of freshly made or leftover shredded chicken, baked chicken (try our Copycat Chipotle Chicken), pot roast, Kalua shredded pork or even leftover Thanksgiving turkey.
You could also add cooked ground beef, bacon bits or skip the meat entirely and go vegetarian.

Can I microwave these nachos?

You bet, if you want to make a smaller batch, layer on a plate and microwave until the cheese is melty.

Pork Carnitas Nachos on a baking sheet ready to serve.

Recipe Variations

  • BBQ Nacho: BBQ nachos are a delicious twist on the traditional flavor. Instead of the usual cheese, these nachos are smothered in tangy barbecue sauce and topped with pulled pork or chicken. Black Beans are a great combo here too. The combination of sweet and savory flavors creates a mouthwatering experience. Add a drizzle of Ranch dressing for a fun flavor variation.
  • Vegetarian Nachos: Vegetarian nachos are a great option for those who prefer a plant-based diet. Instead of meat, these nachos are loaded with veggies like bell peppers, onions, corn, and black beans. They can be topped with vegetarian cheese or dairy-free alternatives for a satisfying and flavorful snack.
  • Breakfast Nachos: Who says nachos are just for lunch or dinner? Breakfast nachos are a delicious morning option. They typically consist of tortilla chips topped with scrambled eggs, bacon or sausage, cheese, and sometimes even salsa or avocado. They offer a hearty and satisfying start to the day.
5 from 3 votes

Pork Carnitas Nachos Recipe

Author The Carefree Kitchen
These fully loaded sheet pan Pork Carnitas Nachos are sure to get the party started. We take slow cooker carnitas and bake them between layers of tortilla chips and cheese, then top with guacamole, ranch dressing, fresh cilantro and hot sauce for a seriously easy and delicious meal.
Prep: 10 minutes
Cook: 8 hours
Broiling Time 10 minutes
Total: 8 hours 20 minutes
Yields12 people

Ingredients

Slow Cooker Pork Carnitas

  • 3-5 lb pork roast
  • 1/2 cup orange juice
  • 1 cup chicken broth
  • 1 large onion, yellow, white, or red onion minced
  • 1 med jalapeno, minced
  • 4 large cloves garlic, or about 4 tsp
  • 2 tsp cumin, or chili powder
  • 1 tsp dried oregano
  • 2 large bay leaves
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 large limes, for serving

Nacho Ingredients

  • 7 oz tortilla chips, or about a half bag
  • 2 cups cheddar cheese
  • 1/4 cup ranch dressing
  • 1 cup guacamole
  • 1 bunch cilantro, coarsely chopped
  • Hot Sauce, your favorite kind

Instructions
 

How to Make Slow Cooker Carnitas

  • Spray your crockpot with non-stick cooking spray, then add the pork roast, orange juice, chicken stock, onion, jalapeño and garlic. Season with cumin, oregano, salt, pepper and top with bay leaves.
  • Cook on high for 5 hours or on low for 7-8 hours, until you can easily shred the roast with two forks. (Note: if the roast is difficult to shred, put the lid back on and cook for 30-60 more minutes, or until it’s easily shreddable).
  • Preheat oven to a low broil.
  • Remove roast from slow cooker and shred, removing any excess fat or gristle, and place on a baking sheet. Use any remaining juices from the slow cooker to moisten the shredded pork.
  • Broil on low for 2 minutes and turn with tongs. Repeat 3-4 times, or until about 20 percent of the edges of the pork are a little crispy. Continue to add drippings (about 1/4 cup at a time) from the slow cooker to keep the meat moistened.
  • Once you have broiled the carnitas, remove and squeeze with fresh lime juice.

How to Assemble Nachos

  • Preheat oven to 400 degrees F.
  • Spread half of the chips in a single layer on a large baking sheet. Add half of the cheese and shredded pork, then repeat with the rest of the chips, cheese and shredded pork.
  • Bake for 8-10 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven and top with guacamole, drizzled ranch dressing, hot sauce and cilantro. Enjoy!

Nutrition

Calories: 382kcal | Carbohydrates: 17g | Protein: 32g | Fat: 21g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 760mg | Potassium: 666mg | Fiber: 3g | Sugar: 2g | Vitamin A: 303IU | Vitamin C: 14mg | Calcium: 192mg | Iron: 2mg
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
Course Main Course
Cuisine Mexican, Tex-Mex
Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

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More Mexican-Inspired Recipes

Our sheet pan Pork Carnitas Nachos are fully loaded with yummy ingredients like shredded cheese, guacamole, ranch dressing and fresh cilantro.  Luckily they are super easy to throw together and perfect for using leftovers because your family is certain to ask for them again.

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5 from 3 votes (1 rating without comment)

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4 Comments

  1. ALL ABOUT THESE NACHOS! Such an easy and tasty recipe – loving the drizzle of ranch on top – YUM!

  2. I never would’ve thought to make carnitas nachos if I hadn’t seen this. They were SO good! Thanks for the great idea!

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