Epicure Recipes

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Pulled Pork Nachos

Gluten-freeGame DaySheet PanDinnerPorkOne DishHigh ProteinSugar ConsciousAppetizers & Small BitesLunch

20 min

6 servings

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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.