Pulled pork Nachos from the BBQ
Making pulled pork on the BBQ is a treat—but one that requires a bit of patience. It's not exactly something you throw together for a quick lunch, especially not for just two people. So if you’re going to spend the day at the grill, go all in. Leftovers are a bonus, after all. For this recipe, we’ll skip the pulled pork itself for convenience. We actually spotted this version on Instagram from @duijvelslekker, the creator of that seriously crave-worthy photo!
Preparing Pulled Pork Nachos
Fire up the BBQ for indirect heat and aim for a temperature around 200°C. Meanwhile, finely dice the red onion and chop the cherry tomatoes. Do the same with the coriander, mix into a fresh salsa, and add a splash of lime juice if you like. Dice the olives and avocado as well.
Optional: mix two tablespoons of BBQ sauce into the pulled pork. If the pork is still nice and juicy, you can skip this step.
Grab your skillet (or heatproof dish) and layer the bottom with tortilla chips. Add a third of the pulled pork, followed by some of the salsa, jalapeños, olives, and cheddar. Repeat until your ingredients are gone and your skillet is full. Finish with a good layer of cheddar on top.
Cooking Pulled Pork Nachos
BBQ up to temp? Then it’s time to finish things off. Place the filled skillet or dish onto the BBQ and close the lid. Your nachos should be done in about 8 minutes, just make sure the cheddar is melted to perfection.
Top with freshly chopped avocado, a dollop of sour cream, and a sprinkle of fresh coriander if you’re into that. Boom. A next-level BBQ snack!
ENJOY!
