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BBQ Pulled Pork Nachos
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Description
A twist on the standard nachos, this is a southwestern Texas style appetizer that will leave your guests looking for more.
Ingredients
- FOR THE COLESLAW:
- 4 cups Shredded Cabbage
- ½ cups Shredded Carrots
- ½ cups Mayonnaise
- 2 Tablespoons Cider Vinegar
- 1 Tablespoon Chopped Cilantro, Plus More For Garnish
- Salt And Pepper, to taste
- FOR THE NACHOS:
- 6 ounces, weight Tortilla Chips
- 1 cup Pulled Pork (See Note)
- 1 cup Shredded Cheese (We Use Jack And Cheddar)
- ¼ cups BBQ Sauce (We Use Bull's Eye)
- ¼ cups Sour Cream
Preparation
Note: Use your favorite pulled pork recipe. We use the pulled pork in our Pulled Pork Bhan Mi recipe, found on TK and on our blog.
In a bowl, add shredded cabbage, carrots, mayo, vinegar, chopped cilantro, salt, pepper and mix until well combined. Refrigerate for at least 30 minutes, up to 2 days.
Spread tortilla chips evenly in a single layer on serving dish. Spread pork evenly over chips so that all chips have pork on them. Spread cheese over chips as evenly as possible and microwave for 30 seconds.
Pour BBQ sauce evenly over cheese. Top with cole slaw and sour cream. Garnish with chopped cilantro.
Serve and enjoy.
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