These Pulled Pork Nacho Cups are a fun and tasty twist on classic nachos. Imagine little crispy tortilla cups packed with tender, smoky pulled pork, melted cheese, and topped with fresh salsa and a dollop of sour cream. They’re crunchy, juicy, and bursting with flavor in every bite.
I love making these because they’re perfect for gatherings or casual dinners, and everyone always asks for seconds. One of my favorite things is how easy it is to customize — you can add jalapeños for some heat or swap the salsa for guacamole if you want. Plus, making them in cups means less mess and super easy serving.
Whenever I bring these to a party, they’re the first to disappear! They remind me of fun weekend hangouts where sharing food just makes the moment better. I like to pair them with a cold drink and good friends for a simple, perfect meal.
Key Ingredients & Substitutions
Pulled Pork: This is the star of the cup. Use leftover pulled pork or a store-bought barbecue version. If you’re short on time or want a lighter option, shredded chicken works just as well.
Tortillas: Flour or corn tortillas both work great here. Corn adds a slightly more authentic flavor, but flour tortillas tend to be more flexible and crisp nicely. If you want gluten-free, pick corn tortillas certified gluten-free.
Cheese: Cheddar is a solid choice for melting and flavor, but a Mexican blend or Monterey Jack adds creaminess. Feel free to mix cheeses based on your taste or what you have on hand.
Toppings (Tomatoes, Onion, Cilantro): Fresh toppings add brightness to balance the rich pork and cheese. If you don’t have red onion, green onions or finely chopped white onion are good swaps. Cilantro can be left out or replaced with parsley if needed.
Sour Cream: This adds creaminess and a bit of tang. Greek yogurt can substitute if you prefer something lighter or want more protein.
How Do You Make Perfect Crispy Tortilla Cups?
Getting the tortillas to crisp up without burning or staying soggy is key to these cups. Here’s a simple approach:
- Cut tortillas into circles that fit nicely into your muffin tin cups — about 4-5 inches across works well.
- Lightly grease the muffin tin to prevent sticking. You can also brush the tortilla edges with a tiny bit of oil for extra crispness.
- Press the tortilla circles firmly into the cups, making sure they hold their shape with no folds or gaps.
- Don’t overload your cups with filling — too much moisture can make the base soggy. A bit of cheese at the bottom helps create a barrier.
- Bake at 375°F (190°C) for about 12-15 minutes until edges turn golden brown and crisp.
- Let them cool for a few minutes before removing to keep their shape.
These tips help ensure your nacho cups stay crispy and tasty — a perfect handheld treat every time.
Equipment You’ll Need
- Standard muffin tin – I recommend this because it helps shape the tortilla cups perfectly and makes baking easy.
- Round cookie cutter or small bowl – this is handy for cutting the tortillas into neat, even circles.
- Cooking spray or a little oil – use this to lightly grease the muffin tin, which helps the cups come out crisp and prevent sticking.
- Mixing spoons and knives – for preparing toppings and filling the cups.
Flavor Variations & Add-Ins
- Swap pulled pork for shredded chicken or beef for a different flavor profile. Chicken is a lighter, quick alternative that cooks faster.
- Add sliced jalapeños or hot sauce for extra heat, perfect if you like spicy foods.
- Mix in black beans or corn with the pork for more texture and fiber.
- Use different cheeses like Monterey Jack, Pepper Jack, or even a blend to change the flavor and meltiness.
How to Make Pulled Pork Nacho Cups
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked pulled pork (seasoned or barbecue style)
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- 12 small to medium flour or corn tortillas
Toppings:
- ½ cup diced tomatoes
- ¼ cup diced red onion
- ¼ cup chopped fresh cilantro
- ½ cup sour cream
Other:
- Cooking spray or a little oil, for greasing muffin tin
Time Needed:
Total time needed is about 30 minutes. It usually takes 10 minutes to prep the tortillas and filling, about 12-15 minutes to bake, then a few minutes to add toppings and serve.
Step-by-Step Instructions:
1. Get Ready and Prepare the Cups:
Preheat your oven to 375°F (190°C). Lightly spray or oil a standard muffin tin so the tortilla cups won’t stick. Then, cut the tortillas into circles about 4-5 inches wide. Use a round cookie cutter or a small bowl to make even circles.
2. Shape the Tortilla Cups:
Press each tortilla circle firmly into the muffin tin cups to create little cups. Make sure they hold their shape well.
3. Fill the Cups:
Sprinkle a small amount of shredded cheese at the bottom of each cup first—that helps keep the tortilla crispy. Add a generous spoonful of pulled pork on top of the cheese, and then sprinkle more cheese over the pork.
4. Bake to Perfection:
Put the muffin tin in the oven and bake for 12-15 minutes. You want the cheese melted and gooey, while the tortilla edges turn crispy and golden brown.
5. Add Fresh Toppings and Serve:
Take the cups out of the oven and let them cool slightly so they hold their shape. Top each cup with diced tomatoes, red onion, a generous dollop of sour cream, and a sprinkle of fresh cilantro. Serve warm for the best taste and crunch!
Can I Use Store-Bought Pulled Pork for This Recipe?
Absolutely! Store-bought pulled pork works great and saves time. Just make sure it’s well-seasoned or use your favorite barbecue sauce to add extra flavor.
Can I Make These Nacho Cups Ahead of Time?
You can assemble the cups ahead, then refrigerate them unbaked for a few hours. When ready to serve, bake as directed. For best crispiness, add fresh toppings like sour cream and cilantro after baking.
How Should I Store Leftover Pulled Pork Nacho Cups?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven to help keep the tortilla cups crispy.
Can I Use Corn Tortillas Instead of Flour?
Yes! Corn tortillas add a nice texture and traditional flavor. Just be gentle when shaping them since corn tortillas can be a bit more fragile than flour tortillas.