Paula Deen Pulled Pork Nachos

Paula Deen pulled pork nachos are an easy sheet pan appetizer made with crunchy pork rinds, pulled pork and Colby-Jack cheese, ready in 20 minutes. Save this easy game day appetizer for potluck night, cookout season or a casual Sunday dinner, because it all bakes on one sheet pan.

Spread the pork rinds in a single layer before you add anything else, because that gives every chip its own share of pork and cheese. Pile them up instead and the bottom layer turns greasy and the top stays bare.

Paula swaps tortilla chips for pork rinds, so the base stays crisp under the barbecue sauce and works for low-carb eaters too. The tangy sweet-and-sour coleslaw goes on after baking, which cuts the richness of the pork and keeps a fresh crunch on top.

Paula Deen Pulled Pork Nachos

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Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

480

kcal

Crispy pork rinds hold up to a pile of tender pulled pork and bubbly melted cheese. A cool, tangy slaw and a drizzle of barbecue sauce finish it off right before serving.

Ingredients

• Pulled Pork Nachos:
  

• 2 (3.25-ounce) bags pork rinds
  

• 1 pound pulled pork
  

• 2 cups shredded Colby-Jack cheese
  

• ½ cup sliced pickled jalapeños, drained
  

• 1 cup Sweet and Sour Coleslaw (recipe follows)
  

• ⅔ cup barbecue sauce
  

• Sweet and Sour Coleslaw:
  

• 1 (10-ounce) bag angel hair coleslaw mix
  

• ½ cup thinly sliced green bell pepper
  

• ½ cup sliced red onion
  

• ½ cup white distilled vinegar
  

• ⅓ cup carrot
  

• 3 tablespoons sugar
  

• 2 tablespoons Vegetable oil
  

• ½ teaspoon Kosher salt
  

• ¼ teaspoon ground black pepper
  

Directions

• Heat the oven: Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper so the cheese won't stick.
• Make the coleslaw: Toss 1 (10-ounce) bag angel hair coleslaw mix, 1/2 cup green bell pepper, 1/2 cup red onion, 1/2 cup white distilled vinegar, 1/3 cup carrot, 3 tablespoons sugar, 2 tablespoons vegetable oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper together. Do it in a large bowl, then cover and chill for at least 1 hour, or up to 2 days, so the flavors blend.
• Layer the nachos: Arrange 2 (3.25-ounce) bags of pork rinds in a single layer on the prepared pan. Then top them with 1 pound pulled pork and 2 cups shredded Colby-Jack cheese.
• Bake until melted: Bake for about 10 minutes, until the cheese is melted and bubbly. Keep an eye on it near the end, since the pork rinds can darken fast.
• Finish and serve: Scatter 1/2 cup drained pickled jalapeños and 1 cup of the Sweet and Sour Coleslaw over the hot nachos. Drizzle 2/3 cup barbecue sauce on top and serve right away while the rinds are still crisp.

Tools for this recipe

• Nordic Ware half sheet pan, Reynolds unbleached parchment paper, Pyrex 3-piece glass mixing bowl set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use tortilla chips instead of pork rinds?

Yes, sturdy tortilla chips work fine and bake in about the same time. Pork rinds stay crunchier under the sauce, so with tortilla chips I'd go lighter on the barbecue sauce.

What's the best way to store leftover nachos?

Nachos really don't keep well once they're topped, because the pork rinds soften under the sauce and slaw. Your best bet is to store leftover pulled pork and coleslaw separately in the fridge and build a fresh pan when you want more.

Can I make the coleslaw ahead of time?

Yes, and you should. It needs at least 1 hour in the fridge and holds for up to 2 days, so it's one less thing to do on serving day.

Do I need to make my own pulled pork?

Not at all. Leftover pulled pork works great, and so does pork from the deli or a store-bought tub, as long as you warm it a bit before piling it on.

What's the biggest mistake with pulled pork nachos?

Piling the toppings too thick is the usual problem, since the rinds on the bottom get greasy and the cheese never melts evenly. Keep the rinds in a single layer, and add the coleslaw and sauce only after baking.