Leftover Pulled Pork Nachos
By Traeger Kitchen
Have leftover pulled pork? Well, kick things up a notch and try these BBQ pulled pork nachos for the big game.
Prep Time
10 Min
Cook Time
20 Min
Pellets
Cherry
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 Cup | cooked pulled pork |
| 1/2 Cup | Traeger 'Que BBQ Sauce, optional |
| 1 | bag corn tortilla chips |
| 1 1/2 Cup | sharp cheddar cheese, shredded |
| 1/4 Cup | black beans, rinsed and drained |
| 1 | jalapeño, thinly sliced |
| 1/2 Cup | pico de gallo |
| 1/4 Cup | fresh cilantro, roughly chopped |
| 1/4 Cup | scallions, chopped |
| 1/4 Cup | sour cream |
| 1 | avocado, pitted, peeled and diced |
| 1 | lime, cut into wedges |
Steps
1
When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes.
350 ˚F / 177 ˚C
2
Place the cooked pulled pork in an oven safe pan or baking dish.
3
Place the pan directly on the grill grates. Close the lid and cook until warmed through, 15 minutes.
350 ˚F / 177 ˚C
00:15
4
Remove the pan with the pork from the grill and stir in the Traeger 'Que BBQ Sauce, if using.
5
Line a rimmed baking sheet with parchment or butcher paper for easy clean up. Build the nachos with a layer of chips on the baking sheet, evenly disperse half of the shredded cheese, half of the pulled pork, and half of the black beans. Top with another layer of chips, cheese, pulled pork, and black beans.
6
Place the baking sheet directly on the grill grates. Close the lid and cook until the cheese is melted, 10-15 minutes.
350 ˚F / 177 ˚C
00:10
7
Remove the nachos from the grill and top with jalapeños, pico de gallo, cilantro, scallions, sour cream, avocado, and lime wedges, as desired. Enjoy!
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