1) Heat the oven and prep the pan
Heat oven to 425°F. Line a large rimmed sheet pan with parchment or foil.
2) Wake up the pulled pork
In a bowl, toss pulled pork with smoked paprika, cumin, and garlic powder. Add 1 to 2 tablespoons barbecue sauce if you want that extra sticky-sweet vibe. Use 1 tablespoon if your pork is already saucy, and 2 tablespoons if it is plain or on the drier side.
If the pork looks dry, add a splash of broth or water (1 to 2 tablespoons) and toss again. You want it juicy, not wet. Give it a quick taste and adjust seasoning if needed (pulled pork varies a lot).
3) Build in two layers (the no-soggy method)
Add about half the chips to the pan. Sprinkle on half the cheese, then scatter half the pulled pork and any beans or fresh red onion you are baking.
Repeat with remaining chips, cheese, and pork. Keep the top layer fairly even so it bakes consistently. Save pickled onions and other wet toppings for after baking.
4) Bake until bubbly
Bake for 10 to 12 minutes, until the cheese is fully melted and you see a few browned spots.
If you want extra crisp edges on the pork, broil for 30 to 60 seconds at the end on the top rack, watching closely. Note: parchment can darken under the broiler, so keep a close eye or use foil for that step.
5) Make the queso drizzle (while it bakes)
In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 30 seconds. Slowly whisk in evaporated milk. Simmer for 1 to 2 minutes until slightly thickened. Reduce heat to low, add salt and smoked paprika, then whisk in shredded cheese a handful at a time until smooth. Stir in hot sauce if using.
This queso stays smoother than most, but it will thicken as it cools. If it gets too thick, whisk in a splash of warm water or milk to loosen.
6) Finish and serve
Drizzle queso over the hot nachos. Add jalapeños, salsa or pico, cilantro, pickled onions (if using), and dollops of sour cream. Serve with lime wedges and let everyone attack the pan while it is still crunchy.
Final move: Hit the whole thing with a quick squeeze of lime right before serving. It makes the pork taste louder in the best way.
