Air Fryer, Pulled Pork Mediterranean Nachos This was a really easy recipe, and I wanted to see if I could make my son some Gluten-Free Snacks, these are much cheaper than buying at the grocery store. How to Make BBQ Pulled Pork Nachos. If you have no idea what that means, I’ll explain. The pulled pork itself was very tender but that BBQ sauce was just not very good. For the pulled pork: 2 tablespoons paprika Repeat with another layer of the chips, then scatter over the pork in a single layer, followed by the jalapenos and remaining cheese. Jun 27, 2017 - These BBQ Pulled Pork Nachos will rival anything that you can order at a restaurant. Put your wood chip foil packs directly over the outside burners that are turned on. If you have a grill with four burners, turn the two outside burners on medium-high heat, and turn the inner two (back) burners off. BBQ pulled, or “shredded,” pork nachos are one of my favorite things to make when we have leftover pulled pork. Meanwhile, in small bowl, toss coleslaw mix with dressing. To make the nachos, pre-heat the oven to 190°C and lightly grease a baking dish. The recipe will make more than you need for this nachos recipe, but there are other great ways to use leftover pulled pork: Who loves our pulled pork nachos? Transfer the chips directly to the baking sheet and remove the wire rack. Nachos are a great way of using barbecue leftovers + they’re fun and easy to make. Please note the the prep time does not include making the pulled pork which you can and should do way ahead of time!Perfect Spiced Pulled Pork recipe is here Pulled pork nachos are the ultimate party food. 2. I have a really great recipe, but these are a lot simpler and less labor intensive. Jimmy Bear's BBQ: Pulled Pork Nachos - See 343 traveler reviews, 95 candid photos, and great deals for Saint Cloud, FL, at Tripadvisor. Your email address will not be published. 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, 8-16 oz Big Poppa’s 2-ingredient Guacamole (for topping) – ingredients below, 1-2 tbs Big Poppa’s Jallelujah Jalapeno Salt (to taste), 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! Course: Appetizer   Top with half the cheese. Follow Big Poppa’s Fully-Loaded Pulled Pork Nacho recipe down to every tablespoon, or remove a couple of ingredients. Top with half of the pulled pork, half of the cooked onions, 1 1/2 cups of cheddar and 1 1/2 cups of Monterey Jack cheese. It had a very overpowering sweetness that did not go well with the cheese, I could only assume it was maple as that is I smelled and tasted. Pre heat oven to 400 degrees. 3. For the nachos: 1 bag good-quality tortilla chips. Queso fresco or Cotija cheese, crumbled. Once it cools, it’s ready! In a medium saucepan over medium-high heat, warm the vegetable oil. Then, add the rest of your ingredients, boil it, then simmer for about 15 minutes. Nachos are a great way of using barbecue leftovers + they’re fun and easy to make. Pulled pork is typically made with pork shoulder, and many people don’t know that you can actually make a delicious pulled pork using a less fatty cut like pork loin. 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