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Flavorful Sheet Pan Nachos with Pulled Pork and Jalapeño Slaw

Sheet Pan Nachos with Pulled Pork - featured image
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A delicious and easy-to-make sheet pan nachos recipe featuring tender pulled pork, melty cheeses, and a zesty jalapeño slaw, perfect for parties and casual gatherings.

Ingredients

Scale
  • 2 pounds pork shoulder, trimmed and cut into large chunks
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • Salt and freshly ground black pepper, to taste
  • 1 cup barbecue sauce
  • 2 cups shredded green cabbage
  • 1/2 cup shredded carrots
  • 1–2 fresh jalapeños, thinly sliced (deseed for less heat)
  • 3 tablespoons mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey or agave syrup
  • Salt and pepper, to taste
  • 1 large bag (10 oz) sturdy tortilla chips
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Optional toppings: sliced black olives, diced tomatoes, chopped green onions, fresh cilantro

Instructions

  1. Prepare the Pulled Pork: Mix smoked paprika, garlic powder, onion powder, cumin, salt, and pepper in a small bowl. Rub the spice blend all over the pork shoulder chunks. Place pork in a slow cooker and pour barbecue sauce over it. Cook on low for 8 hours or high for 4-5 hours until tender. Alternatively, cook covered in a Dutch oven at 300°F for 3-4 hours.
  2. Make the Jalapeño Slaw: Combine shredded cabbage, carrots, and jalapeños in a medium bowl. In a separate bowl, whisk mayonnaise, apple cider vinegar, honey, salt, and pepper. Pour dressing over veggies and toss to coat. Refrigerate until ready to serve.
  3. Shred the Pork: Remove cooked pork from slow cooker, shred with two forks, and drain excess liquid, reserving a few tablespoons to mix back into the pork for moisture.
  4. Assemble the Nachos: Preheat oven to 375°F. Spread a layer of tortilla chips evenly on a sheet pan. Scatter half the shredded pork over chips, then half the cheeses. Add another layer of chips, pork, and remaining cheese.
  5. Bake: Place pan in oven for 10-15 minutes until cheese is melted and bubbly. Watch closely to prevent burning.
  6. Add Finishing Touches: Remove from oven and top nachos with jalapeño slaw and optional toppings like olives, tomatoes, green onions, or cilantro.
  7. Serve Immediately: Enjoy hot and fresh from the oven.

Notes

[‘Use thick, sturdy tortilla chips to prevent sogginess.’, ‘Add jalapeño slaw only after baking to keep it crisp.’, ‘Reserve some cooking liquid from pork to keep it moist when layering.’, ‘Layer cheese between chip layers for even melting.’, ‘Pulled pork can be made ahead and reheated gently.’, ‘For vegan or dairy-free options, substitute with dairy-free cheese and mayo.’, ‘Use gluten-free chips and barbecue sauce for gluten-free version.’, ‘Store leftovers in airtight container; reheat in oven to keep chips crispy.’]

Nutrition

Keywords: sheet pan nachos, pulled pork nachos, jalapeño slaw, party snacks, easy nachos, barbecue nachos, Tex-Mex

Find it online: https://forkmila.com/flavorful-sheet-pan-nachos-with-pulled-pork-and-jalape-n-o-slaw-recipe-for-easy-party-snacks/