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Pulled Pork Nachos

By Jamie Deen


Featured in:

Cooking with Paula Deen Magazine

Recipe from Cooking with Paula Deen magazine.

Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 6 to 8


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 distilled white vinegar
  • ⅓ cup carrot
  • 3 tablespoons sugar
  • 2 tablespoons vegetable oil
  • ½ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper


Pulled Pork Nachos

Preheat oven to 375˚F. Line a rimmed baking sheet with parchment paper.

On a prepared pan, arrange pork rinds in a single layer. Top with pork and cheese.

Bake until cheese is melted, about 10 minutes. Top with jalapeño, Sweet and Sour Coleslaw, and barbecue sauce. Serve immediately.

Sweet and Sour Coleslaw

In a large bowl, toss together all ingredients. Cover and refrigerate for at least 1 hour before serving or up to 2 days.