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Home » Recipes » Appetizers

Published: Aug 26, 2020 · Modified: Jun 24, 2022 by Amanda McGrory-Dixon

Sheet Pan Jerk Pork Nachos

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Everyone's favorite party food gets a flavorful Caribbean twist with these sheet pan jerk pork nachos. Topped with Jamaican-spiced pulled pork, creamy refried black beans, fresh jalapenos and tropical pico de gallo, these loaded, cheesy nachos are the perfect starter for any summer party.

A sheet pan of jerk pork nachos with cilantro and limes on the side.

When I first shared my Jamaican jerk pork with you, I knew I couldn't stop at that one recipe -- similar to how I had to create these jerk enchiladas from my jerk chicken. Sure, that Caribbean pork shoulder is delicious over a simple bowl of my caramelized coconut-lime rice with a few toppings, but after one bite, I have no doubt you'll want more recipes that use this incredible pork. Enter these summery pulled pork nachos.

Besides, one pork shoulder makes a lot of meat, and it's entirely possible you'll have some leftovers. I want to make sure you enjoy every ounce of that succulent tropical pork shoulder, and these nachos are the perfect way to use any leftover meat.

While I highly suggest using my jerk-marinaded pork roast, I understand that you may have stumbled upon this post when simply looking for a shredded pork nacho recipe. If that's the case, you can still capture those classic Jamaican flavors by tossing your shredded pork in some dry jerk seasoning to taste.

Whether you use my jerk pork recipe or add dry seasoning, both deliver nachos unlike any other you've ever tasted. And trust me -- your guests will love you for it. Nachos may seem like the most basic appetizer, but the depth and complexity of the jerk seasoning truly give this classic party snack an unforgettable burst of flavor.

An aerial view of the sheet pan jerk pork nachos on top of a neutral-colored napkin.

Nacho Ingredients and Toppings

Besides our tender pork, here are the ingredients I like to use.

  • Corn tortilla chips
  • Cheddar
  • Monterey Jack
  • Refried black beans
  • Tropical pico de gallo
  • Guacamole
  • Sour cream
  • Fresh cilantro
  • Lime slices

Now for a few ingredient tips. When it comes to chips, we want to use a variety on the thick side. These are loaded nachos, so thin nachos won't hold up.

Homemade fried tortilla chips are my favorite. They're thick, sturdy and more delicious than anything that comes in a bag. Plus, they're super simple to make. If frying on the stove, we heat oil to 350 degrees, fry tortilla triangles for one minute, flip, fry another minute, remove with metal tongs and then drain on a paper towel-lined plate.

A deep fryer also handles the job well. Like the stove-top method, we heat the oil to 350 degrees, place the tortilla triangles in the fry basket, fry for a couple minutes and then give them a stir with a wooden spoon. Keep frying in one-minute intervals until the chips start to brown. Of course, I totally understand if you opt for store-bought chips, but homemade chips add a nice touch.

For the cheese, make sure you freshly grate the cheddar and Monterey Jack rather than picking up shredded cheese in a bag, which is coated with a substance that prevents the cheese from sticking together. The substance keeps the cheese from melting as nicely as freshly grated cheese. Considering that nachos are all about melted, cheesy goodness, I cannot in good conscience recommend cheese in a bag.

And then there's the salsa. My tropical pico de gallo is my salsa of choice for these nachos. This pico de gallo includes mango, papaya, toasted coconut and fresh ginger, which perfectly complement the warm jerk seasoning.

A glass bowl of tropical pico de gallo on a white wooden surface.

But if you don't want to make your own pico de gallo, you can pick up your favorite fruit salsa. Specifically, a peach salsa is my second choice if not using my tropical pico de gallo.

How to Prepare Nachos

Now that our ingredients and toppings are ready, we can prepare our nachos for baking. To prevent soggy nachos, I like to first spread the chips on a large sheet pan and then sprinkle part of our cheese on top. Not only does this give us an extra dose of cheese but it creates a bit of a barrier. We don't need a lot of cheese -- just a touch like so.

The tortilla chips with the initial sprinkling of cheese on a sheet pan.

From here, we dollop our nachos and cheese with refried black beans. I find dolloping refried beans is a bit easier when they're warm. Otherwise, the beans don't spread as well. Just a minute or two in the microwave is generally enough to give the beans a more spreadable consistency.

The tortilla chips covered in cheese, jerk pork and refried black beans on a sheet pan.

All that's left is to add the remainder of our cheese and jerk pork and bake. When our cheese is perfectly melted, we add fresh jalapeno slices and chopped cilantro with plenty of sour cream, guacamole and lime slices.

While I plopped the sour cream and guacamole directly onto the nachos, that was for easier photographing. Some people prefer to serve sour cream and guacamole in separate bowls to keep the nachos from heating up those cold toppings, particularly the sour cream. Whether you serve the sour cream and guacamole directly on the jerk pork nachos or in side bowls is entirely your call.

The jerk pork nachos with guacamole, sour cream and tropical pico de gallo on top and cilantro in the background.

Baking vs. Broiling Nachos

Technically, you can bake or broil nachos, but I prefer baking. We only need five to seven minutes in the oven to bake our nachos, so it's not like broiling saves a significant amount of time. You can also easily overdo it in the broiler and end up with burned chips if you don't watch the nachos closely.

Can you broil nachos? Sure, but I think it's easier to pop the nachos in the oven for several minutes on a lower setting without worrying about burned chips.

Perfect Pairing

Beer and nachos were made for each other. Specifically, I recommend a double IPA. Our roasted pork works beautifully with malty beers, and you'll find a double IPA has a maltier profile than a single IPA. The hops and spice also complement each other nicely.

Craving a glass of wine? Try a malbec, which brings fruity berry notes that pair with the jerk spice. The medium tannins also balance the bold pork.

And, of course, how could I recommend nacho pairings without a few margarita recommendations? Try my blood orange margarita, strawberry-kiwi margarita or jalapeno-mango margarita. A tiki drink isn't a bad idea either, and you'll love this classic Painkiller cocktail, or you could go with a simple rum cocktail and whip up this rum sour or Barbados rum punch.

For the most flavorful, delicious spin on your favorite party food, I hope you try these sheet pan jerk pork nachos. Please let me know how you enjoyed this recipe in the comment section and don’t forget to sign up for my newsletter. You can also catch me on Instagram, Pinterest, Facebook and Twitter.

Cheers!

The sheet pan of jerk pork nachos on a neutral-colored napkin with cilantro on the side and limes in the background.

Love Fun Party Food?

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  • Jamaican jerk salsa
A sheet pan of jerk pork nachos with cilantro and limes on the side.

Sheet Pan Jerk Pork Nachos

Everyone's favorite party food gets a flavorful Caribbean twist with these sheet pan jerk pork nachos. Topped with Jamaican-spiced pulled pork, creamy refried black beans, fresh jalapenos and tropical pico de gallo, these loaded, cheesy nachos are the perfect starter for any summer party.
5 from 15 votes
Print Pin Rate
Course: Appetizers
Cuisine: Tex-Mex and Caribbean Fusion
Prep Time: 20 minutes
Cook Time: 7 minutes
Total Time: 27 minutes
Servings: 8 appetizer servings
Calories: 350kcal
Author: Amanda McGrory-Dixon

Equipment

  • Large sheet pan

Ingredients

  • Tortilla chips about a 12- to 16-ounce bag or approximately 150-200 homemade chips
  • 1 ½ cups freshly grated cheddar
  • 1 ½ cups freshly grated Monterey Jack
  • 1 cup refried black beans warmed for easier distribution
  • 1 ½ cups shredded jerk pork shoulder see note
  • 1-2 jalapeños thinly sliced
  • Fresh cilantro chopped
  • Tropical pico de gallo or your favorite fruit salsa
  • Sour cream
  • Guacamole
  • Lime slices

Instructions

  • Heat oven to 400 degrees. Spread chips on a large parchment paper-lined sheet pan. Try to keep the chips from overlapping too much to ensure you don't end up with bare chips. 
  • In a bowl, mix together the cheddar and Monterey Jack cheeses. Sprinkle about ¾ cup grated cheese to make a thin layer over the chips. Dollop small spoonfuls of refried black beans all over the cheese and chips. Sprinkle with remaining cheese on top and then add the jerk pork. 
  • Bake nachos until the cheese melts, about five to seven minutes. Remove from oven and top with jalapeno slices and fresh cilantro. Serve with tropical pico de gallo, sour cream, guacamole and lime slices. Enjoy!

Notes

  • If you make the tropical pico de gallo, you likely need an entire batch. You can either cut the recipe in half or use the leftovers as an appetizer. 
  • If you don't have my jerk-marinaded pork shoulder, you toss dry jerk seasoning with plain pulled pork to taste. 
  • For full tips, please see blog post. 
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving: 0.125portion | Calories: 350kcal | Protein: 14g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 39mg | Sodium: 521mg | Fiber: 2g | Sugar: 4g
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Reader Interactions

Comments

  1. Emily Liao says

    June 16, 2021 at 5:33 pm

    5 stars
    These jerk nachos were a hit! So delicious and hearty - perfect for a crowd.

    Reply
    • Amanda McGrory-Dixon says

      June 16, 2021 at 6:13 pm

      So glad y'all loved it! It's definitely one of our go-to appetizers for parties.

      Reply
  2. Anjali says

    June 16, 2021 at 5:20 pm

    5 stars
    Love this twist on regular nachos!! The jerk seasoning makes everything taste so delicious!!

    Reply
    • Amanda McGrory-Dixon says

      June 16, 2021 at 6:12 pm

      It really does add the best flavor!

      Reply
  3. Anusha says

    June 16, 2021 at 3:32 pm

    If you are giving me that whole pan with your fabulous tropical salsa, then YES! how can this be refused??

    Reply
    • Amanda McGrory-Dixon says

      June 16, 2021 at 4:23 pm

      The salsa really makes it!

      Reply
  4. Sara Welch says

    June 16, 2021 at 3:11 pm

    5 stars
    Always a fan of sheet pan meals and this recipe was no exception! Easily, a new favorite dish; my whole family loved it!

    Reply
    • Amanda McGrory-Dixon says

      June 16, 2021 at 4:22 pm

      I mean, who doesn't love nachos, right?!

      Reply
  5. Tara says

    June 16, 2021 at 3:04 pm

    5 stars
    So much flavor packed into these nachos! Definitely the perfect addition to summer entertaining. I love how it all comes together in less than 30 minutes.

    Reply
    • Amanda McGrory-Dixon says

      June 16, 2021 at 4:22 pm

      Right?! Makes it SO convenient!

      Reply
  6. Jo says

    September 06, 2020 at 11:34 pm

    5 stars
    Sheet pan recipes are so convenient for busy days. Cooking up entire meal in one pan is my favorite way of cooking. Looks so delicious!

    Reply
    • Amanda McGrory-Dixon says

      September 07, 2020 at 6:04 pm

      It's definitely a convenient meal!

      Reply
  7. Nicoletta De Angelis Nardelli says

    September 06, 2020 at 7:36 pm

    5 stars
    That sheet pan jerk pork nachos looks mouthwatering and oh so flavorful! And the tropical pico de gallo, simply amazing!

    Reply
    • Amanda McGrory-Dixon says

      September 07, 2020 at 6:04 pm

      I just love the fruit with the jerk seasoning! It's a great combo.

      Reply
  8. Moop Brown says

    September 06, 2020 at 2:04 pm

    5 stars
    These nachos look great. I'm a huge fan of jerk flavored anything and love the way it's used here!

    Reply
    • Amanda McGrory-Dixon says

      September 07, 2020 at 6:03 pm

      Isn't jerk seasoning the best? Hope you love them!

      Reply
  9. Veronika says

    September 06, 2020 at 9:08 am

    5 stars
    I love nachos! They are fun to host a party or just for a weekend night. You got a great flavor combination, going to try your version next time I make it!

    Reply
    • Amanda McGrory-Dixon says

      September 07, 2020 at 6:02 pm

      I hope you love them! Perfect party food for sure!

      Reply
  10. Tammy says

    September 05, 2020 at 2:13 pm

    5 stars
    Whoa these nachos are loaded and I am here for it! They sound so good and I love the addition of the refried beans!

    Reply
    • Amanda McGrory-Dixon says

      September 07, 2020 at 6:02 pm

      Same! I love the creaminess they add.

      Reply
  11. Leslie says

    September 05, 2020 at 8:04 am

    5 stars
    I have to admit, pork isn't something I have tried with nachos before but your recipe has me on the edge of my seat. These look fantastic!

    Reply
    • Amanda McGrory-Dixon says

      September 07, 2020 at 6:02 pm

      You should definitely try it! Pork is a delicious topping.

      Reply
  12. Denise says

    September 03, 2020 at 4:52 pm

    5 stars
    My stomach growled while reading your post. This Jerk Pork Nachos look and sound amazing, I am going to buy what I need to make this weekend!

    Reply
    • Amanda McGrory-Dixon says

      September 07, 2020 at 3:00 pm

      I think you'll be glad you did!

      Reply
  13. Kathryn Donangelo says

    September 03, 2020 at 10:24 am

    5 stars
    What a delicious combination! The flavor of the pork is insanely delicious and is so perfect on nachos!! I highly recommend this recipe!

    Reply
    • Amanda McGrory-Dixon says

      September 03, 2020 at 5:06 pm

      I love hearing that! So happy you enjoyed the nachos!

      Reply
  14. Bernice Hill says

    September 01, 2020 at 3:43 pm

    5 stars
    I've never made 'jerk' anything...but I'm warming up to the idea! I think my boys would be all over these nachos. Pinning for later!

    Reply
    • Amanda McGrory-Dixon says

      September 02, 2020 at 7:26 pm

      I think you’ll love the jerk pork! The warm spices are just so flavorful.

      Reply
  15. Gloria says

    August 31, 2020 at 2:31 pm

    5 stars
    I have not met any nachos I did not like. These sound totally deliciuos. I will have to give them a try on our next Mexican themed night. I know they would be a hit with the guests.

    Reply
    • Amanda McGrory-Dixon says

      September 01, 2020 at 9:01 am

      I bet they will be! They're really fun for something different.

      Reply

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A headshot of Amanda, the owner of Burrata and Bubbles, holding a beer.

Hi, I'm Amanda, a Denver-based lady who believes life is best spent with comforting meals, tasty beverages and good company. When I'm not playing in the kitchen, I'm probably exploring new breweries with my husband, Matt, or obsessing over my adorable dog, Baylor.

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