Sprig Recipes / Bourbon BBQ Nachos
Bourbon BBQ Nachos
By Ben · cooked up in Sprig
Transform your leftover pulled pork into something completely different — these loaded nachos pile crispy tortilla chips with the same bourbon-glazed pork and tangy apple slaw from the sandwiches. The fresh cheddar melts into every crevice while the slaw adds an unexpected crunch that cuts through all that rich, smoky meat. Each bite delivers that satisfying crunch-to-tender contrast that makes you forget these started as sandwich fixings.
Ingredients
Nacho Base
- 2 large bags (14-16 oz each) restaurant-style corn tortilla chips
- 4 cups fresh sharp cheddar cheese, shredded
Leftover Components
- 3 cups leftover bourbon BBQ pulled pork with sauce
- 2 cups leftover apple and cabbage slaw
- 1/2 cup extra bourbon BBQ sauce for drizzling
Garnish
- 1/4 cup dill pickle slices, chopped
- 2 green onions, thinly sliced
Instructions
Prep and Layer
- Preheat oven to 425°F. Line two large rimmed baking sheets with parchment paper.
- Divide tortilla chips evenly between the prepared baking sheets, spreading in mostly single layers with some overlap.
- Warm the leftover pulled pork in a skillet over medium heat for 3-4 minutes until heated through, adding a splash of extra BBQ sauce if needed to loosen.
Build and Bake
- Sprinkle half the shredded cheddar evenly over both trays of chips, making sure to get cheese into all the gaps.
- Distribute the warmed pulled pork evenly over the cheese-covered chips, then top with remaining cheddar cheese.
- Bake for 8-10 minutes until cheese is fully melted and bubbling, rotating pans halfway through if needed for even browning.
Finish and Serve
- Remove from oven and immediately top with dollops of the leftover apple slaw distributed evenly across both trays.
- Drizzle with extra BBQ sauce, then sprinkle with chopped pickles and sliced green onions.
- Serve immediately while cheese is still hot and melted, providing serving spoons or encouraging people to dig in with their hands.
Chef's tips
- Don't skip warming the pulled pork before adding to the nachos - cold meat will cool down the melted cheese and create an uneven temperature experience.
- Use two baking sheets instead of crowding onto one to ensure even cheese melting and prevent soggy chips in the center.
- Add the apple slaw after baking to maintain its crisp texture - the contrast between warm, melted elements and cool, crunchy slaw is what makes these nachos special.
Nutrition (per serving, estimated)
645calories
29gprotein
58gcarbs
35gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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