Pulled Pork Nachos
Gluten-freeGame DaySheet PanDinnerPorkOne DishHigh ProteinSugar ConsciousAppetizers & Small BitesLunch
20 min
6 servings
Get ready to be the MVP of your next party! These nachos are loaded with tender ‘n saucy pork, creamy feta cheese, and a luscious aioli that combine perfectly with crispy tortilla chips.
Ingredients
- 1 bag (11 oz/340 g) tortilla chips
- 3 cups Slow Cooker Pulled Pork, prepared and warmed
- 1 pkg Pulled Pork Seasoning
- 1 cup ketchup
- 1⁄2 cup vinegar
- 1⁄2 cup brown sugar
- 1⁄4 cup water
- 5 lbs (2.5 kg) boneless pork shoulder or butt roast
- 2 cups shredded cabbage
- 4 cups cherry tomatoes, halved
- 1⁄2 cup crumbled feta cheese
- 1⁄2 cup Roasted Garlic Aioli, prepared
- 1 tbsp Roasted Garlic Aioli Mix
- 1 cup light mayonnaise
- 1 tsp lemon juice, optional
- 2 tbsp milk or water, optional
- 3 green onions, sliced, optional
Preparation
- Preheat oven to 375° F. Arrange chips on Sheet Pan lined with a Sheet Pan Liner.
- Layer chips with pulled pork, cabbage, and tomatoes. Top with cheese.
- Bake until cheese is melted, about 8–10 min.
- Meanwhile, combine aioli with milk, if desired.
- Top warm nachos with onions, if desired. Drizzle with aioli.
Epicure Products Used
Nutritional Information
Per serving: Calories 480, Fat 25 g (Saturated 5 g, 0 0 g), Cholesterol 60 mg, Sodium 630 mg, Carbohydrate 44 g (Fiber 1 g, Sugars 8 g), Protein 20 g.
Tips
Feeling extra? Dip in our Nacho Cheese Dip.