Smoky Memphis BBQ Nachos
This BBQ Smokehouse Appetizer recipe, inspired by the famous Memphis BBQ style, features a sizzling platter of nachos loaded with pulled pork and tangy barbecue sauce. Perfect for a crowd, this recipe combines nostalgia and indulgence in every bite.
Allergens
Gluten (in tortilla chips), Dairy (cheese)
Ingredients
- 2 cups pulled pork (prepared from a 2 lb pork shoulder)
- 16 oz tortilla chips
- 2 cups shredded cheddar cheese
- 1 cup coleslaw mix
- 1/2 cup tangy barbecue sauce
- 1/4 cup pickled jalapenos, sliced
- 1/4 cup green onions, chopped
- 1 tbsp smoked paprika
- 1 tbsp cayenne pepper
- 1 tsp ground black pepper
- 1 tsp salt
Instructions
- Preheat your BBQ grill to medium heat (around 350°F).
- In a large bowl, mix pulled pork with smoked paprika, cayenne pepper, ground black pepper, and salt. Set aside.
- Layer tortilla chips on a large, heatproof platter or tray in a single layer.
- Evenly spread half of the shredded cheddar cheese over the chips.
- Top with half of the seasoned pulled pork, followed by coleslaw mix, pickled jalapenos, and green onions.
- Drizzle half of the tangy barbecue sauce over the nachos.
- Repeat layers: tortilla chips, shredded cheddar cheese, seasoned pulled pork, coleslaw mix, pickled jalapenos, green onions, and tangy barbecue sauce.
- Place the platter on the preheated BBQ grill and cook for 3 4 minutes until the cheese is melted and bubbly.
- Remove from heat and let it rest for a minute before serving.
Chef’s Insight
To get that authentic smokehouse flavor, use wood chips soaked in water for 30 minutes before grilling to infuse the nachos with a subtle smoky taste.
Notes
For an extra kick, add a dash of hot sauce to the tangy barbecue sauce.