Loaded Pulled Pork Nachos
Crispy tortilla chips layered with tender pulled pork, melted cheese, jalapeños, and a tangy crema-lime drizzle. A showstopping appetizer or casual dinner that comes together in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 680
- Protein
- 48g
Ingredients
- 1.5 lbs pulled pork, cooked
- 8 oz tortilla chips
- 2 cups sharp cheddar cheese, shredded
- ¾ cup sour cream
- 1 whole lime
- 3 whole fresh jalapeños, seeded
- ¼ medium red onion
- ¼ cup fresh cilantro
- ½ cup barbecue sauce
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Place the jalapeños on a cutting board with the stem pointing toward you. Slice off the top quarter of the pepper just below the stem, then slice the pepper lengthwise into thin strips about 1/8-inch wide. Discard the seeds and white ribs that fall out as you work.
- 2
Cut the red onion in half, then place the flat side down on the cutting board. Slice crosswise into thin half-rings about 1/8-inch thick, separating the rings as you go.
- 3
Pick the cilantro leaves from the stems, discarding the stems, and place the leaves in a small bowl.
- 4
Cut the lime in half, then cut one half into thin wedges for squeezing; juice the other half into a small bowl, squeezing firmly over your fist to catch seeds.
- 5
Pour the barbecue sauce into a large skillet and place it over medium heat until small bubbles form around the edges, about 2 minutes.
- 6
Add the pulled pork to the skillet and stir with a wooden spoon, breaking up any large clumps as you mix, until the pork is evenly coated and steaming hot, about 5 minutes.
- 7
Pour the sour cream into a small bowl, add the minced garlic, the juice from the lime half you squeezed, and a pinch of salt.
- 8
Whisk the mixture with a fork until smooth and no lumps of sour cream remain, about 1 minute.
- 9
Pour about 1/3 of the tortilla chips into a large serving platter, arranging them in a single layer across the bottom.
- 10
Sprinkle about 2/3 cup of the shredded cheddar over the chips, then scatter about 1/3 of the warm pork on top of the cheese.
- 11
Repeat with another layer of chips, cheese, and pork, then top with the remaining chips, the last of the cheese, and the remaining pork.
- 12
Drizzle the lime-garlic crema over the nachos in thin lines, using about 3 tablespoons total, to ensure some drizzle reaches the lower layers.
- 13
Scatter the sliced jalapeños evenly across the top, then scatter the sliced red onion, then scatter the cilantro leaves.
- 14
Place the lime wedges on the platter next to the nachos so guests can squeeze fresh lime juice on their portion before eating.
Tools you’ll need
- large skillet
- wooden spoon
- small bowl (for crema)
- small bowl (for cilantro)
- small bowl (for lime juice)
- fork
- cutting board
- sharp knife
- large serving platter
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