The worlds of BBQ and Mexican collide with these pulled pork nachos and the results are phenomenal! Crispy kettle chips topped with tender pulled pork, tangy barbecue sauce and gooey cheese. These nachos are everything you’ve hoped for and more!

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Nachos and I go waaaay back. Whether it was a quick snack, a party or throwing a few of this and a a little of that on a bed of salty, crispy chips to make a meal. I can easily enjoy elaborate platter of nachos with schmancy toppings, to those from the concession stand topped with that infamous melty, bright yellow cheese and some pickled jalapenos and everything in between. I will not turn a plate of nachos away.

We make all kinds of nachos around here; from traditional to those not so traditional. Today, I’m sharing one of our favorites that venture on the side of non-traditional.

Barbecue pulled pork nachos.

These are so good and I truly can’t get enough of these. These are salty, sweet, tangy, creamy and cheese.

So, these stray from basic nachos from the get go. The base consist of kettle chips, and they really withstand the toppings and remain crispy from start to finish. They also add another layer of flavor because I opted for flavored instead of traditional salted. So, from that you can tell that alone you can tell that each bite is going to be a flavor bomb to your tastebuds.

Next to the line-up is the “glue” that binds it all together. Shredded cheese. A generous portion goes over the bed of chips. Not only does it help create a barrier to allow the chips to stay crisp, but it always acts like a glue to hold the chips in place. It also creates a nice bed for the next layer to snuggle in and coat itself in melty, cheesy goodness. A hefty amount of tender pulled pork is then scattered over the cheese.

Here’s where it gets a little unique addition of flavor. Bread and butter pickles. I know, it sounds odd, but the sweet and slight tartness it brings to the plate is delicious and it just works. Trust me!

I opted for the thick cut bread and butters. In my opinion, the thick cut hold their integrity a bit better than the thin sliced. I also find they stand up to all the other flavors going on in these nachos. However, if you just can’t get over the thought of bread and butters on your nachos a sweet and spicy version would be delicious. Some of my favorites are McClure's Sweet and Spicy pickles. These pickles bring a bold flavor, a punch of heat that is quickly offset with a hint of sweet. Honestly, I eat them straight from the jar!

Anywho. Back to the nachos!

After the layer of pickles, more cheese. Because, let’s be honest, you can never have too much cheese! These bad boys go into the oven just long enough to melt the cheese and then the final garnishing takes place!

Once they are baked and warmed through, barbecue sauce and ranch are drizzled over the top, followed by green onions and sour cream.

These nachos hit all the flavor notes. Salty, cheese, sweet, and tangy. What started as a “let’s see what’s in the fridge” kind of meal has quickly turned into one of our favorite meals.

These nachos are a great way to use up leftover pork; whether it be from a roast, smoked pork or a barbecue meal. I especially love how it takes the meat from one meal and transforms it into a while different style of meal.

Whether you’re looking for an easy snack, party food or a quick meal; these nachos have you covered!

Some of my favorite products for this recipe:

• Condiment Bowls
• Offset Spatula
• Tongs
• White Serving Platter

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