BBQ Pulled Pork Nachos
If your leftovers aren’t turning into this… what are we even doing here?
You spent all day smoking that pork. You nailed the bark, shredded it to perfection, and fed the crew. Now you’ve got leftovers and no plans to microwave sadness. Enter: BBQ Pulled Pork Nachos.
We’re talking juicy pork reheated right (sous vide style), double cheese, crispy chips, spicy BBQ sauce, and a smoky finish that makes these nachos feel more like a full-on BBQ platter.
🛒 Ingredients
- Leftover pulled pork (vacuum-sealed)
- Tortilla chips (don’t use the thin ones, we’re building towers)
- Mild cheddar, shredded
- Monterey Jack, shredded
- Spicy BBQ sauce
- Green onions, chopped
- Optional: pickled jalapeños, sour cream, or whatever your wild side likes
🔥 Instructions
1. Reheat That Pork Right
Reheat your pulled pork using a sous vide cooker:
Bring the water bath to 175°F
Place your sealed bag of pork in the bath and let it warm for about 45–60 minutes
Why sous vide? It locks in the juices and brings that smoky goodness back to life without drying it out.
No sous vide? Double wrap in foil with a splash of broth and warm it gently in the oven.
2. Grate the Cheese
Shred up mild cheddar and Monterey Jack.
Go big, this is nacho mountain, not nacho suggestion.
3. Build Your Base
On a baking tray (lined with foil if you like easy cleanups), lay down a layer of chips, a generous handful of pulled pork, and all that glorious cheese.
4. Drizzle That Sauce
Before it hits the heat, add a drizzle of spicy BBQ sauce right over the top. That’s your first hit of bold flavor.
5. Heat It Up
Pop the tray in the oven or smoker at 250°F until the cheese is fully melted and gooey, usually about 10–15 minutes.
6. Finish Strong
Pull it out and hit it with:
- Another BBQ sauce drizzle
- A handful of chopped green onions
- Anything else your BBQ heart desires
Then serve it up hot and fast; these things don’t last long.
Why It Works
This isn’t just nachos, it’s a second life for your smoked pork.
The sous vide keeps it juicy, the BBQ rub brings the smoke, and the cheese + sauce combo makes every bite feel like a whole BBQ plate on a chip.
🔥 Pro Tips
- Got leftover brisket? Sub it in.
- Want more heat? Toss in some pickled jalapeños.
- Want it crispier? Broil for 1–2 minutes at the end, just watch it closely.
