BBQ Pulled Pork Nacho Mountain

National Nachos Day sparks a Southern mash-up: tortilla chips stacked into a mountain of BBQ-sauced pulled pork and smoked gouda. Crisp vinegar coleslaw and jalapeños brighten the smoky, cheesy layers.

Serves 6 · 15 min prep · 15 min cook

Estimate for one serving

• 580 cal
• 36g protein
• 42g carbs
• 30g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 12 oz tortilla chips
• 1.5 lb cooked pulled pork
• 3/4 cup BBQ sauce
• 1.5 cups shredded smoked gouda
• 1.5 cups shredded cheddar cheese
• 1/3 cup pickled jalapeños
• 1/2 red onion
• 1/4 cup fresh cilantro
• 2 cups coleslaw mix
• 2 tbsp mayonnaise
• 1 tsp apple cider vinegar
• 3 green onions

Instructions

1. 1Preheat the oven to 400°F and set out a large oven-safe platter or deep sheet pan.
2. 2Toss the pulled pork with most of the BBQ sauce in a bowl until evenly coated and glossy; reserve a little sauce for finishing.
3. 3In a separate bowl, toss the coleslaw mix with mayonnaise and apple cider vinegar until lightly dressed; set aside for cool contrast.
4. 4Thinly slice the red onion and green onions; roughly chop the cilantro.
5. 5Build the base by spreading one-third of the chips on the platter, then top with one-third of the sauced pork and one-third of both cheeses.
6. 6Repeat the layering twice more, stacking higher each time to form a true mountain while keeping chips visible at the sides.
7. 7Bake until the cheeses are fully melted and bubbling down the sides of the mountain, 10 to 12 minutes.
8. 8Remove from the oven and immediately drizzle the remaining BBQ sauce over the peak.
9. 9Scatter the pickled jalapeños and red onion across the hot cheese so they warm slightly.
10. 10Pile the cool coleslaw in a few strategic spots and finish with green onions and cilantro.
11. 11Serve at once with extra napkins, letting everyone pull from the mountain while the chips stay crunchy under the smoky pork and cheese.