The secret to making these nachos unforgettable is layering smoky, citrusy, and fresh flavors together. From the tender BBQ pulled pork to the bright homemade pico de gallo and smoky chipotle corn, every ingredient brings something delicious to the table. The combination of bold seasoning, melty cheese, and fresh toppings creates the perfect balance in every bite. And don’t forget the extra drizzle of The Bearded Butcher BBQ Sauce at the end - it adds the perfect tangy finish that ties all the flavors together beautifully.
Prep Time: 20 Minutes
Smoke Time: 25 Minutes
Total Time: 45 minutes
Ingredients:
For the Nachos
- Tortilla Chips
- BBQ Pulled Pork
- Queso Cheese
- Shredded Cheddar Cheese
- Black Beans
- The Bearded Butcher Chipotle Seasoning Blend
- Smoked Corn Seasoned with The Bearded Butcher Chipotle Seasoning Blend
- Diced Avocado
- Fresh Jalapeños
- Diced Tomatoes
- Red Onion
- Fresh Cilantro
- Minced Garlic
- The Bearded Butcher Zesty Lime Seasoning Blend
- Crema or Sour Cream
- The Bearded Butcher BBQ Sauce
For the Homemade Pico de Gallo
- 4 Roma Tomatoes, Diced
- 1/4 Cup Red Onion, Finely Diced
- 2 Tsp Jalapeño, Finely Diced
- 2 Tbsp Fresh Cilantro, Chopped
- 1 Clove Minced Garlic
- 1 Tsp of The Bearded Butcher Zesty Lime Seasoning Blend
- 1 Tbsp Lime Juice
- 1/2 Tsp Vinegar
For the Chipotle Smoked Corn
- 3 Cobs of Corn
- 1 Tbsp Melted Butter
- 1 Tbsp of The Bearded Butcher Chipotle Seasoning Blend
How to Make Southwest BBQ Pork Nachos
1. Smoked the Chipotle Corn -
Start by coating your corn generously with melted butter and The Bearded Butcher Chipotle Seasoning Blend. Place the corn directly onto the smoker and cook until tender with a light char on the outside. Once the corn is finished cooking, carefully slice the kernels off the cob and set aside until ready to assemble the nachos.
The smoky chipotle corn is one of the standout ingredients in this recipe, adding a bold smoky flavor with just the right amount of heat and sweetness that takes these nachos to the next level.
2. Make the Homemade Pico de Gallo -
In a mixing bowl, combine diced tomatoes, red onion, jalapeño, cilantro, minced garlic, lime juice, and a splash of vinegar. Season with The Bearded Butcher Zesty Lime Seasoning Blend.
Mix well and let sit for 10–15 minutes so the flavors can come together. The zesty lime seasoning gives the pico an incredibly fresh, citrusy flavor that pairs perfectly with the smoky pork and BBQ sauce.
3. Assemble the Nachos -
Spread a layer of tortilla chips onto a baking tray lined with parchment paper. Top with pulled pork, black beans, smoked corn, queso cheese, and shredded cheddar.
For extra flavor, lightly season the layers with The Bearded Butcher Chipotle Blend.
4. Smoked the Nachos -
Place the assembled nachos onto the smoker at 350°F and cook until the cheese is fully melted, hot, and bubbly.
5. Add Fresh Toppings -
Remove the nachos from the smoker and finish with homemade pico de gallo, diced avocado, fresh cilantro, crema or sour cream, sliced jalapeños, and an extra drizzle of BBQ sauce.
Serve immediately and enjoy.
Tips for the Best Smoked Nachos
- Use thick-cut tortilla chips so they hold up under all the toppings
- Layer the ingredients evenly to make sure every bite gets cheese and BBQ pulled pork.
- Serve immediately while the cheese is still hot and melty.
- Customize with extra toppings like pickled onions, Rebel Red Hot Sauce, or extra queso.
These Southwest BBQ Pulled Pork Nachos combine everything you want in a barbecue appetizer - smoky flavor, melty cheese, tangy BBQ sauce, fresh toppings, and a little heat. The smoker adds an extra layer of flavor you simply can’t get from the oven.
Whether you’re feeding a crowd at a summer cookout or making a fun weekend snack, these nachos are always a hit.
