Got leftover pulled pork? Use it to make these incredible and indulgent smoked pulled pork nachos!
We have a new member of the family.
Our grill family that is.
Say hi to our new Big Green Egg! And just in time for St. Patrick’s Day 😉
She’s a beaut!
It’s definitely been a learning curve so far as it performs much differently than our other smokers, but it’s proving, even in the short amount of time we’ve had it, that it is super efficient! Coming from an offset, which is arguably the most inefficient cooker, to a kamado style has been fun to experiment with.
We look forward to sharing more BGE stories as we get to know it better.
In the meantime, what does one do when trying to break in a new smoker? Cook something that will take HOURS to finish – Pork Butt!
So far we’ve cooked pork butt, some ribeye steaks, a whole chicken, a bunch of veggies, and salmon on this thing. ManmeatBBQ you would be so proud!
And when you go a little crazy on your first couple of cooks you end up with leftovers. That means nachos.
We have tons of uses for leftover pulled pork, but this one is perfect when you just want a big plate of pure bliss.
Crunchy, smoky, saucy, spicy. It really has everything all loaded on into one killer dish.
We’re a little nacho crazy in this house and make them more than we should admit.
Often we just load up whatever we have on a plate and nuke it in the microwave. And I won’t judge if you do that here.
You can also layer up the goods on a sheet pan and back them at around 375°F. until everything is melted and hot.
But if you have the time and willing to go to the distance (go you!!!), then my recommendation is to layer up your nacho ingredients onto a cast iron skillet and cook them directly on the grill until everything is melted to perfection.
It’s March Madness season around these parts, and I think the next game is screaming for a this smoky snack! But of course if basketball ain’t your thing, you can also enjoy these snuggled up on your sofa while wearing yoga pants, catching up on Scandal, and drinking red wine 😉
An incredible use for leftover pulled pork. Pulled Pork Nachos. These were made with smoked pulled pork, but you don’t have to have smoked pork to make these indulgent nachos. Can be cooked in the oven or directly on the grill.
- 1 bag corn tortilla chips
- 2 cups pulled pork (warmed up)
- 1 1/2 cups shredded cheddar cheese
- 1 jalapeño, sliced thin
- 1/2 red onion, chopped
- 1/2 cup BBQ sauce (see notes for our favorite)
- fresh salsa or pico de gallo
- fresh cilantro, chopped
- green onion, chopped
- sour cream
- diced avocado, or guacamole
Preheat grill or smoker to 375° F.
On a large cast iron skillet or sheet pan, layer 1/2 of the chips (just enough to coat the bottom of the pan and allow for maximum nacho goodness coverage).
Top with 1/2 of the pulled pork, 1/2 the cheese, 1/2 the onion and 1/2 the jalapeño. Drizzle with half of the BBQ sauce.
Repeat with the next layer.
Place on grill or smoker and cook until cheese is melted (around 8-10 minutes or so), watching to make sure cheese is melting and chips don't burn.
Remove from grill and finish with your preferred garnishes and a drizzle of more BBQ sauce.
We love this BBQ sauce for these nachos.
To preheat your pulled pork: Place in a skillet and add a tablespoon of apple cider vinegar or bbq sauce to rehydrate if the meat has been sitting in the refrigerator.
To cook: if you can't (or don't want to) use a grill or smoker to heat up your nachos just follow the same cooking instructions for your indoor oven.
Want more uses for leftover Smoked Pulled Pork?
Tune in on Monday to AM Northwest, we’ll be cooking this dish live on TV!
If you like these ideas for Leftover Pulled Pork we’d truly appreciate it if you would give this recipe a star review! And if you share any of your pics on Instagram use the hashtag #vindulge. We LOVE to see it when you cook our recipes.
*Huge thank you to Big Green Egg for providing us with a new smoker to experiment on. We can’t wait to get to know it better.
For more tasty recipes, BBQ tips and tricks, check out the Recipe Index.
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