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.
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