Recipe: Pulled Pork Nachos

We had pulled pork nachos as Lagunitas Brewing Company the first time we went. Then, we went back when my sister and her husband visited at Christmas, and, basically, I only agreed to go for the nachos. That whole brewery + gluten/wheat allergy thing really doesn’t work out in my favor, especially because I actually enjoy beer. Oddly enough, breweries usually have an exceptional gluten free menu. Perhaps because they know what gluten is? Anyway, I had to recreate these at home because Lagunitas is an hour and a half away…and I need nachos.

nachos

Pulled Pork Nachos

  • 2 cups pulled pork (more is also totally acceptable in our house)
  • 2 cups cheddar cheese
  • 8 oz tortilla chips
  • 1/2 cup sour cream
  • 1/4 cup barbecue sauce
  • 2 oz can of sliced black olives, drained
  • 2 oz jarred jalapeños

Layer half of chips on an oven safe dish. Top with half the cheese, half the pork, half the olives and half the jalapeños. Broil at 450 until the cheese is melted. Lightly drizzle half the barbecue sauce and half the sour cream over top. Then, layer the rest of the chips, cheese, pork, olive and jalapeños and broil at 450 until the cheese is melted. Drizzle the rest of the barbecue sauce and sour cream over top and enjoy!

Serves: 4-6

Published by Chelsea Edwards, MS, RDN, LD

Chelsea Edwards, MS, RDN, LD is a registered dietitian nutritionist is Madison, AL who specializes in disordered eating, food allergies and nutrition education. Weight inclusive, HAES dietitian, LGBTQ+ friendly.