I do not like nachos like this. I like classic ground beef nachos, dripping with everything you can imagine. It’s weird how I don’t sell you on everything I make, isn’t it? Well, I’m just being honest, BUT, I sold a lot of this at a restaurant I ran way back when. People love smoked pork, so do I, and smoked pork nachos is a big thing with so much appreciation for all things smoked and grilled. This pork is no exception. The burnt ends are amazing and the pork is super tender, perfect for tacos, sandwiches, burgers and….well….nachos.
9 c tortilla chips
2 c smoked pork, shredded recipe here
1 cup Monterey Jack cheese, shredded
2 c colby jack cheese, shredded
1½ c tomato, diced
1 c pickled jalapeños
2 green onions, sliced
1 c cilantro, chopped
Preheat your broiler. Find the biggest sheet pan that will fit into your oven (if you have a salamander, cut this recipe in ⅓). Spread your tortilla chips on the lined sheet pan. Top with half of the cheese. Sprinkle with the pork and top with the remaining cheese. Add the tomatoes and jalapeños. Slide the the sheet pan into the broiler on the bottom rack and cook for roughly 5-8 minutes until the cheese is melted. Remove from the oven and sprinkle with green onions and cilantro. The pan will be hot. You can serve these right on the pan with a side of guac, mango salsa and sour cream.
Girl-Chef Tastes 