Pulled Pork Nachos

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Bold, smokey, and stacked to impress—these Big League BBQ Chicken Nachos are a homerun for any game day table. Built to layer high, hit hard, and bring serious flavor.

Ingredients

For the Pork:

• 2–3 lbs pork shoulder (or use leftover smoked pulled pork)
• 2 tbsp Meat Church Holy Gospel or The Gospel seasoning (or your favorite BBQ seasoning)
• 1 cup Meat Mitch’s Whomp BBQ Sauce

For the Nachos:

• 1 bag thick-cut tortilla chips
• 2 cups shredded smoked gouda (or cheddar jack blend)
• ½ red onion, thinly sliced and quick-pickled*
• 1 jalapeño, thinly sliced (optional)
• ½ cup Meat Mitch’s Whomp BBQ Sauce, for drizzling
• Fresh cilantro or scallions, chopped (optional)

Quick Pickle Tip:

• Soak thin-sliced red onions in red wine vinegar, a pinch of salt, and a drizzle of honey for 15–20 minutes.

Instructions

Prep the Pork:

1. Rub pork with Meat Church seasoning. Smoke or roast at 275°F until fork-tender (6–8 hours).
2. Shred and mix with Meat Mitch’s Whomp BBQ Sauce.
3. Shortcut: Use quality store-bought pulled pork and toss with Whomp for extra flavor.

Layer It Up:

1. On a large baking sheet, layer chips, pork, cheese, and jalapeños. Repeat for stacked layers if desired.

Bake:

1. Bake at 400°F for 8–10 minutes until cheese is melted and bubbly.

Finish Strong:

1. Top with extra Whomp, pickled onions, and fresh herbs.
2. Serve hot and stacked for the win.

Chef Paddy’s Tips

• Use a Cast Iron Skillet: For a dramatic, sizzling table presentation that stays warm longer.
• Don’t Skip the Pickled Onions: Their bite cuts through the richness and balances every layer.
• Add a Hot Honey Drizzle: After baking, finish with a quick drizzle of hot honey for sweet heat that slaps.

Let’s cook with heart and hustle.