Smoked Pulled Pork Nachos
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)
Optional Garnish Ideas
- 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.
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.