Memphis BBQ Pulled Pork Nachos

Allergens

Wheat (gluten), Dairy, Eggs (in barbecue sauce and coleslaw)

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup barbecue sauce (Memphis
• style)
• 1 pack tortilla chips
• 2 cups shredded cheddar cheese
• 1 cup barbecue coleslaw
• 1/2 cup pickled jalapeños
• 1/4 cup chopped green onions

Instructions

1. Preheat the grill to medium heat, approximately 350°F (175°C).
2. Place pork shoulder in a deep dish and brush with half of the barbecue sauce.
3. Cover the dish with aluminum foil and place on the grill. Cook for 2 hours or until tender, turning occasionally and brushing with the remaining barbecue sauce every 30 minutes.
4. Remove the pork from the grill and let it rest for 15 minutes. Shred the meat and set aside.
5. Arrange a single layer of tortilla chips on a large platter.
6. Top the chips with half of the shredded cheddar cheese, followed by the barbecued pulled pork, coleslaw, pickled jalapeños, and green onions.
7. Sprinkle the remaining cheddar cheese over the top.
8. Return to the grill, uncovered, for 5 minutes or until the cheese is melted and bubbly.
9. Remove from the grill and serve immediately.

Chef’s Insight

This dish captures the sizzle, aroma, and crowd energy of a Friday-night tailgate or a secret restaurant hack that tastes even better at home.

Notes

Make sure to use a high-quality Memphis-style barbecue sauce for authentic flavor.