For this game day, turn to this pulled pork nachos with Sriracha slaw recipe and step up your nacho game. Using leftover pulled pork, you'll have a sheet full of goodness no one will be able to resist. Garnish nachos with pickled jalapeño slices, if desired.
Ingredients
- 0.75 cups water
- 0.25 cups apple cider vinegar
- 2 tablespoons Sriracha sauce
- 2 teaspoons white sugar
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 package classic coleslaw mix , 14 ounce
- 0.5 small red onion , thinly sliced
- 1 bag tortilla chips , 12 ounce
- 3 cups cooked pulled pork
- 2 cups shredded Cheddar cheese
Instructions
-
1
Combine water, vinegar, Sriracha, sugar, oregano, and salt in a saucepan; bring to a boil. Off heat, stir; cool for 10 minutes.
-
2
Meanwhile, combine coleslaw and onion in a large bowl; pour Sriracha mixture on top. Stir; set aside while preparing nachos.
-
3
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on low setting.
-
4
Spread tortilla chips on a baking sheet; scatter pulled pork on top and top with cheese.
-
5
Broil nachos in the preheated oven until cheese is melted, about 6 minutes. Top with Sriracha slaw.
Nutrition Facts
Per serving
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