Smoked Pulled Pork Nachos with Sweet Potato Chips

Melting Pot

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I Grill on two Weber Performer Platinum grills. I usually use the traditional Kingsford charcoal but sometimes I use lump coal or wood chunks. I…

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Mark Description

I love building a nacho bar.  The possibilities of toppings are endless.  Nachos are a good way to use the pulled pork leftovers.  This is my take on pulled pork nachos.

See my Smoked Boston Butt Mark and the Basic BBQ Sauce Mark for the meat and sauce.

Peel your sweet potatoes.  Slice them into chips and soak in ice water for an hour or so. Drain and pat dry.  Deep fry at 375 until golden. Remove from oil and allow to drain on a paper towel lined pan. Sprinkle with kosher salt while still hot.  If they're not crunchy, put back in oil.

Pour one enough olive oil to line your skillet.  Brown the pulled pork in the skillet for about 5 minutes or until it has a carnitas-like crunch.  Add your Basic BBQ Sauce.  Roll around in the skillet for about 2 minutes or until the pork and sauce have become one with each other.

Put some chips on a plate, sprinkle with cheese, and top with the BBQ pork right from the skillet.

Top with your favorite toppings.  Below is a list of toppings that I put on mine:

caramelized onions and mushrooms

black olives

fresh spinach

salsa verde

pickled jalapenos

hot sauce

diced chilies

sour cream

black beans

cheddar cheese

If you like this recipe, you should also check out our Pulled Pork Bacon Weave Tacos or Bacon Wrapped Grilled Pulled Pork Mac & Cheese!




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43 Comments on “Smoked Pulled Pork Nachos with Sweet Potato Chips

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