Pulled Pork Nachos with Sriracha Slaw recipe

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Ingredients

¾ cup water
¼ cup apple cider vinegar
2 tablespoons sriracha sauce
2 teaspoons white sugar
1 teaspoon oregano
1 teaspoon salt
1 (14 ounce) package classic coleslaw mix (such as Dole®)
½ small red onion, thinly sliced
1 (12 ounce) bag tortilla chips
3 cups cooked pulled pork
2 cups shredded Cheddar cheese

Nutrition Info

426.2 calories
carbohydrate: 35.1 g
cholesterol: 76.9 mg
fat: 20.5 g
fiber: 2.6 g
protein: 24.8 g
saturatedFat: 7.4 g
servingSize: -
sodium: 1183.2 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine water, vinegar, sriracha, sugar, oregano, and salt in a saucepan and bring to a boil. Turn off heat, stir, and let cool for 10 minutes.

  2. Combine coleslaw and onion in a large bowl. Pour sriracha mixture on top, stir, and set aside while you prepare nachos.

  3. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on low setting, if available.

  4. Spread tortilla chips on a baking sheet and scatter pulled pork on top. Top with shredded Cheddar cheese.

  5. Broil nachos in the preheated oven until cheese is melted, about 6 minutes. Top with sriracha slaw.

Recipe Yield

10 servings

Recipe Note

Step up your nacho game this game day by turning leftover pulled pork into a sheet-full of goodness no one will be able to resist. Garnish with pickled jalapeno slices, if desired.

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