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Smoked Pork Nachos

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes

Ingredients

Scale
  • 3 cups smoked pork, chopped
  • 2 cups coleslaw
  • 1 cup barbeque sauce, warm
  • 1 cup jack cheese, grated
  • 1 cup sharp cheddar cheese, grated
  • bag of tortilla chips

For the Smoked Pork:

  • 1 8-10 lb Boston butt roast
  • 2 tablespoons creole seasonings
  • 2 tablespoons. garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons chili powder
  • 2 tablespoons black pepper
  • 2 tablespoons paprika
  • 1 tablespoon mustard powder
  • 1/2 cup brown sugar

For the Coleslaw:

  • 1 small bag of coleslaw
  • 1/4 cup grated onion
  • 1/2 cup Hellmanns’s Sandwich Spread
  • 1 tablespoon ketchup
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon creole seasonings
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper

Instructions

For the Smoked Pork:

  1. Mix all seasonings together.
  2. Rinse roast and pat dry, sprinkle half the seasonings on the roast.
  3. Marinate in the refrigerator overnight if possible or at least 6 hours, covered.
  4. Smoke roast at 220 degrees for 8 hours.
  5. Allow to cook and chop.

For the Coleslaw:

  1. Mix ingredients together in a small bowl minus coleslaw.
  2. Fold dressing into coleslaw.
  3. Chill well, refrigerated, mixing occasionally for at least 1 hour.

To Assemble Nachos:

  1. Preheat oven to broil.
  2. Place chips in a 13X9 inch casserole dish or sheet pan.
  3. Top with pork and cheese.
  4. Broil for about 5 minutes or until cheese melts.
  5. Top with coleslaw and drizzle with barbeque sauce.

Nutrition

  • Serving Size: 4

Find it online: https://www.creolecontessa.com/2015/01/25/smoked-pork-nachos/