0 from 18 votes
Pulled Pork Nachos with Pickle Slaw
We are crazy over these pulled pork nachos with pickle slaw! The pickle slaw is crunchy, crisp and refreshing with the most pickle flavor. Use it for topping melty, cheesy pulled pork nachos and you'll be the happiest!
Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4 to 6 people
Course:
Main Course
Cuisine:
American
Ingredients
pickle slaw
- 1 small head green cabbage, very thinly sliced
- 2 shallots, very thinly sliced
- 1 cup dill pickles, coarsely chopped
- ¼ cup rice wine vinegar
- ¼ cup honey
- 2 tablespoons mayonnaise
- 2 tablespoons dill pickle juice, from the jar
- 3 tablespoons sweet relish
- ¼ cup olive oil
- kosher salt and pepper
pulled pork nachos
- 1 bag tortilla chips, or as many as you want
- 1 to 2 cups freshly grated cheddar cheese
- 1 cup freshly grated monterey jack cheese
- 1 pound cooked pulled pork
- Pickled onions, for topping
- fresh cilantro, for topping
Instructions
pickle slaw
- Combine the cabbage, shallots and chopped pickles in a large bowl. In a smaller bowl, whisk together the vinegar, honey, mayo, pickle juice, relish and olive oil with a big pinch of salt and pepper. Pour it over the cabbage mixture and toss well until everything is coated and combined. Let sit for 15 minutes before tossing again and serving.
Cup of Yum
pulled pork nachos
- Preheat the oven to 400 degrees F.
- Place one layer of chips on a sheet pan and sprinkle with some of the cheeses, then top with some of the pulled pork. Do another layer of chips and more cheese and pork, then repeat one or two more times.
- Place the pan in the oven and bake until the cheese is melted and bubbly, about 10 to 12 minutes. Remove the pan and top with the pickle slaw, pickled onions and fresh cilantro.
- Enjoy!