Fully-Loaded Pulled Pork Nachos
Posted on Friday, May 29th, 2020
An irresistibly cheesy tower of layered goodness meant for sharing.
What’s better than a cheesy stack of nachos? A cheesy, layered stack of fully-loaded, smoked nachos. Big Poppa’s Fully Loaded Pulled Pork Nachos is the kind of dish that you’ll be craving during the day and in your dreams. This monstrous stack of loaded nachos was meant for sharing (or not, we wouldn’t blame you.) Nachos are a great way of using barbecue leftovers + they’re fun and easy to make.
Follow Big Poppa’s Fully-Loaded Pulled Pork Nacho recipe down to every tablespoon, or remove a couple of ingredients. You can’t go wrong when making nachos.
Course: Appetizer Cuisine: Mexican Prep Time: 15-25min Cook Time: 15-25min Servings: 6-10
10 – 12 oz Pulled Pork (check out Big Poppa’s recipe)
1 bag Restaurant-style Tortilla Chips of your choice
14 – 24 oz Refried Pinto Beans (or beans of your choice) – heated
1 large bag Shredded Mexican Cheese Blend
1 wheel Cotija Cheese, crumbled
16-24 oz Nacho Cheese, melted
1 jar Mexican Crema
1 bunch Cilantro, chopped
8 oz Salsa (any salsa)
8 oz Pico de Gallo
8-16 oz Big Poppa’s 2-ingredient Guacamole (for topping) – ingredients below
1/2 jar Pickled Jalapeno slices
1-2 Fresh Jalapenos, sliced
1 White onion, diced
1 bunch Green Onion, sliced
1 large Cast Iron Pan
For Big Poppa’s 2-ingredient Guacamole
1-2 tbs Big Poppa’s Jallelujah Jalapeno Salt (to taste)
Preheat smoker or oven to 275F
Using your cast iron pan: Start with a thin layer of chips, build the first layer of nachos: Chips, beans, pulled pork, nacho cheese, shredded cheese, pickled jalapenos, fresh jalapenos (to taste)
Continue to create layers 3-4 times, and cover the top of the final layer with a generous layer of nacho + shredded cheese on the top to cover the chips
Put in the smoker for 10-15min or until cheese is melted/heated through
While nachos are melting on the smoker – prepare Big Poppa’s 2-ingredient guacamole: Smash avocados together in a bowl, season with Big Poppa’s Jallelujah Jalapeno Salt, adding 1/2tbl gradually – taste and continue to add salt until you think it’s “just right” – place pit in bowl with guac and set aside
Remove pan from the smoker – be careful, it will be HOT! Make sure you have the right gloves to handle the pan
Finish topping nachos with pickled jalapenos, fresh jalapenos, salsas, pico de gallo, diced onion, guacamole, green onion, cilantro – then sprinkle with queso fresco and drizzle crema on top
Serve immediately while hot – enjoy.
Pro-tip: Feel free to add any other toppings to these nachos to create your own custom nacho recipe