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Pulled Pork Nachos — Great use for Leftover Smoked Pulled Pork

March 16, 2018 By Mary 5 Comments

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

Smoked Pulled Pork Nachos in a Cast Iron Skillet

Guess what?

We have a new member of the family.

Our grill family that is.

MY LATEST VIDEOS

Big Green Egg Grill

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!

Smoked Pork Butt on a Big Green Egg

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.

Smoked Pulled Pork Nachos on a Cast Iron Pan

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.

Smoked Pulled Pork Nachos cooked on a Grill

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 😉

Smoked Pulled Pork Nachos in a Cast Iron Skillet
Print
Smoked Pulled Pork Nachos
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

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. 

Course: Appetizer, Snack
Cuisine: American, BBQ, Barbecue
Servings: 4
Ingredients
  • 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)
Optional Garnish Ideas
  • fresh salsa or pico de gallo
  • fresh cilantro, chopped
  • green onion, chopped
  • sour cream
  • diced avocado, or guacamole
Instructions
  1. Preheat grill or smoker to 375° F. 

  2. 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). 

  3. 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.

  4. Repeat with the next layer. 

  5. 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.

  6. Remove from grill and finish with your preferred garnishes and a drizzle of more BBQ sauce. 

Recipe Notes

Here is our Smoked Pork Butt recipe.

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?

Pulled Pork Tacos

Pulled Pork Tacos

Pulled Pork Wontons

Pulled Pork Wontons

Pulled Pork Hash (the ultimate brunch!)

Tune in on Monday to AM Northwest, we’ll be cooking this dish live on TV!

Pulled Pork Hash

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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Filed Under: Appetizers, BBQ, Entrée Recipes, Food, Food and Drink, Pork, Recipes, The Smoker, Uncategorized Tagged With: Big Green Egg, leftover ideas for pulled pork, pulled pork nachos, smoked pulled pork leftovers, smoked pulled pork nachos, smoker recipes

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Reader Interactions

Comments

  1. Kelsey says

    March 16, 2018 at 5:42 pm

    Oh my, I’ve had meat smoked in a green egg once, and it was FANTASTIC. These nachos sound amazing, pinning to try!

    Reply
    • Mary says

      March 16, 2018 at 6:22 pm

      Thanks so much! They’re amazing indeed 🙂

      Reply
  2. Jenni LeBaron says

    March 17, 2018 at 2:22 pm

    Yes, yes, and yes. These nachos look killer and this makes me so ready for warmer weather.

    Reply
  3. Pech says

    March 17, 2018 at 7:31 pm

    Pulled pork usually winds up in mac and cheese for me but I’m going to keep in mind that nachos need to happen next time

    Reply
  4. Catherine @ Ten Thousand Hour Mama says

    March 18, 2018 at 7:20 pm

    Congrats on the newest addition!!! 😉 But seriously, I bet pulled pork nachos would make any March Madness party host the most popular of the year.

    Reply

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Mary-Cressler-Sept-2015-smI'm Mary, a wine/food/travel writer, wine educator, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, and founder of Vindulge and co-founder of Ember and Vine.  Thanks for stopping by!

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I'm Mary, a wine/food/travel writer, wine educator, Certified Sommelier, mom of twins, and founder of Vindulge and co-founder of Ember and Vine.
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