Got leftover pulled pork? Use it to make these incredible and indulgent smoked pulled pork nachos!

Perfect to cook directly on your grill, or in your oven. 

Guess what?

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.

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 cook these directly on the grill.

How to make Smoked Pulled Pork Nachos on the Grill

Get your grill hot, around 375 degrees F. Then layer your nacho ingredients into a cast iron pan. I like to do at least 2 to 3 layers (depending on the depth of your pan) starting with chips, then meat, cheese, optional veggies and jalapeños, and a drizzle of BBQ sauce. Repeat.

Then place on the hot grill, cover the lid, then cook until hot and melted (around 8 – 10 minutes total).

Do you need a grill to make these Pulled Pork Nachos?

No, not at all. But it is a great way to cook them, giving them great flavor. It’s also pretty cool to impress your friends by cooking them on the grill.

But if you don’t have a grill, or the weather isn’t cooperating, follow the same instructions using your oven. Set it to 375 degrees (F), and load up your ingredients on a cast iron pan or other oven-proof baking dish or sheet pan, and cook away.

Whatever time if the year, and whatever sports you may be into. Your game is screaming for a this smoky snack! But of course if sports ain’t your thing, you can also enjoy these snuggled up on your sofa while wearing yoga pants, catching up on Netflix, and drinking red wine 😉

The Video!

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Want more uses for leftover Smoked Pulled Pork?

Pulled Pork Tacos

Pulled Pork Wontons

Pulled Pork Hash (the ultimate brunch!)

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. 

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