Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Step up your nacho game this game day by turning leftover pulled pork into a sheet-full of goodness no one will be able to resist. Garnish with pickled jalapeno slices, if desired.

Recipe Summary

cook:
10 mins
additional:
10 mins
total:
30 mins
prep:
10 mins
Servings:
10
Yield:
10 servings
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine water, vinegar, sriracha, sugar, oregano, and salt in a saucepan and bring to a boil. Turn off heat, stir, and let cool for 10 minutes.

    Advertisement
  • Combine coleslaw and onion in a large bowl. Pour sriracha mixture on top, stir, and set aside while you prepare nachos.

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on low setting, if available.

  • Spread tortilla chips on a baking sheet and scatter pulled pork on top. Top with shredded Cheddar cheese.

  • Broil nachos in the preheated oven until cheese is melted, about 6 minutes. Top with sriracha slaw.

Cook's Note:

If you are using pulled pork that isn't smoked, you may want to mix it with a little bit of bbq sauce to get that smoky flavor.

Nutrition Facts

426 calories; protein 24.8g; carbohydrates 35.1g; fat 20.5g; cholesterol 76.9mg; sodium 1183.2mg. Full Nutrition
Advertisement