Smoked Pulled Pork Nachos Recipe

These smoked pulled pork nachos made with plantain chips are a dish that combines the smoky flavor of smoked and shredded pork shoulder with the crispy texture of plantain chips, topped with melted cheese, avocado and mango salsa, sour cream, and all your favorite nacho toppings.

Course Main Dishes

Cuisine American, Mexican

Keyword smoked pulled pork nachos recipe

Prep Time 20

Cook Time 10

Servings

Calories 735kcal

Author Bon Appeteach

Ingredients

16 oz. Plantain Chips or Tortilla Chips
2 cups Pulled Pork
1/4-1/2 cup BBQ Sauce
3 cups Shredded Cheese

Mango & Avocado Salsa

2 medium Avocados cubed
2 small Mangos diced small
1/2 cup Red Onion diced small
1 Jalapeno seeds removed diced small
1/2 cup Cilantro minced
1 Lime juiced
1/2 tsp. Cumin
1 tsp Sea Salt

Optional Toppings

Pico De Gallo
Green Onions
Sour Cream
Additional Cilantro

Instructions

Preheat the oven or a smoker to 350 F.
Reheat the pulled pork by using a pot on the stove with a steamer basket. Fill the pot with water and bring it to a boil. Place the leftover pork into the basket and steam for 5 minutes, toss and steam a few more minutes (as needed) until it's heated through).
Remove the pork from the steamer and toss with warm BBQ sauce and set aside.
Layer parchment paper over a baking sheet or cast iron skillet. Place the plantain chips (or tortilla chips) in a single layer across the bottom.
Add a layer of cheese and then the BBQ pulled pork and then more cheese on top.
Bake in the oven or smoke on the grill just until the cheese is melted, about 5-7 minutes.
While the nachos are cooking, prepare the mango and avocado salsa. Combine the diced avocado, diced mango, red onion, jalapeno, and cilantro in a bowl. Add the lime juice, salt, and cumin and fold to combine.
Layer the avocado mango salsa over the top of the BBQ pulled pork nachos. Add any additional desired garnished (pico de gallo, sour cream, green onions, etc.). Serve and enjoy!

Notes

Try this recipe with smoked queso too!

Nutrition