Pulled Pork Nachos with Sriracha Slaw: A Flavor Explosion!

These aren’t your average nachos. We’re talking about a mountain of crispy tortilla chips piled high with succulent pulled pork, a creamy, spicy sriracha slaw, melted cheese, and all your favorite nacho toppings. This recipe is perfect for game day, a casual get-together, or just a seriously satisfying weeknight dinner. Get ready to experience a flavor explosion in every bite!

## Why This Recipe Works

* **The Pulled Pork:** Slow-cooked to perfection, the pulled pork is tender, juicy, and packed with flavor. You can use your favorite pulled pork recipe, buy pre-made pulled pork to save time, or follow our easy recipe below.
* **The Sriracha Slaw:** This isn’t your grandma’s coleslaw! The sriracha adds a spicy kick that perfectly complements the richness of the pulled pork and cheese. The creamy dressing balances the heat, creating a harmonious flavor profile.
* **The Nachos:** Crispy tortilla chips are the perfect vehicle for all these delicious toppings. Choose your favorite brand and flavor (we recommend a sturdy restaurant-style chip).
* **The Toppings:** The possibilities are endless! We’ve included our favorite toppings in this recipe, but feel free to customize them to your liking.

## Ingredients

### For the Pulled Pork (Optional – Use pre-made or your favorite recipe):

* 3-4 pound pork shoulder (Boston butt)
* 1 tablespoon olive oil
* 1 large onion, chopped
* 2 cloves garlic, minced
* 1 teaspoon smoked paprika
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* 1/4 teaspoon cayenne pepper (optional, for extra heat)
* 1 cup chicken broth
* 1/2 cup apple cider vinegar
* 1/4 cup brown sugar
* 1 tablespoon Worcestershire sauce
* Salt and pepper to taste

### For the Sriracha Slaw:

* 1/2 head of green cabbage, thinly shredded
* 1/2 cup mayonnaise
* 2 tablespoons sriracha (adjust to your spice preference)
* 1 tablespoon apple cider vinegar
* 1 tablespoon honey or maple syrup
* 1/2 teaspoon celery seed
* Salt and pepper to taste

### For the Nachos:

* 1 large bag (10-12 ounces) restaurant-style tortilla chips
* 2 cups shredded cheddar cheese
* 1 cup shredded Monterey Jack cheese
* 1/2 cup pickled jalapenos, sliced
* 1/4 cup chopped red onion
* 1/4 cup chopped cilantro
* Sour cream or Greek yogurt, for serving
* Guacamole, for serving (optional)
* Your favorite salsa, for serving

## Instructions

### Step 1: Make the Pulled Pork (If making from scratch)

1. **Sear the Pork:** Pat the pork shoulder dry with paper towels and season generously with salt and pepper. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Sear the pork on all sides until browned, about 3-4 minutes per side. This step adds flavor and helps to develop a nice crust.
2. **Sauté the Vegetables:** Remove the pork from the pot and set aside. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. **Add the Spices:** Stir in the smoked paprika, chili powder, cumin, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, until fragrant. This helps to bloom the spices and release their flavor.
4. **Deglaze the Pot:** Pour in the chicken broth and apple cider vinegar. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. This adds flavor to the sauce.
5. **Add the Pork Back:** Return the pork to the pot. Add the brown sugar and Worcestershire sauce. The liquid should come about halfway up the pork. If necessary, add a little more chicken broth.
6. **Braise the Pork:** Bring the liquid to a simmer, then cover the pot and transfer it to a preheated oven at 325°F (160°C). Alternatively, you can cook it on low in a slow cooker for 8-10 hours. Cook until the pork is very tender and easily shreds with a fork, about 3-4 hours in the oven or 8-10 hours in a slow cooker. The internal temperature should reach around 200-205°F (93-96°C).
7. **Shred the Pork:** Remove the pork from the pot and let it cool slightly. Use two forks to shred the pork into bite-sized pieces. Discard any excess fat.
8. **Simmer the Sauce (Optional):** If the braising liquid is too thin, you can simmer it in a saucepan over medium heat until it thickens slightly. This will concentrate the flavors.
9. **Combine:** Add the shredded pork back to the pot with the sauce to keep it moist and flavorful.

### Step 2: Make the Sriracha Slaw

1. **Combine Ingredients:** In a medium bowl, combine the shredded cabbage, mayonnaise, sriracha, apple cider vinegar, honey (or maple syrup), celery seed, salt, and pepper. Mix well until everything is evenly coated.
2. **Adjust to Taste:** Taste the slaw and adjust the seasoning as needed. Add more sriracha for extra heat, or more honey for sweetness.
3. **Chill:** Cover the bowl and refrigerate the slaw for at least 30 minutes to allow the flavors to meld. This also helps to soften the cabbage slightly.

### Step 3: Assemble the Nachos

1. **Preheat Oven (Optional):** If you want to melt the cheese more thoroughly, preheat your oven to 350°F (175°C). You can also broil them for a minute or two at the end, but watch carefully to prevent burning.
2. **Layer the Chips:** Spread a layer of tortilla chips on a large baking sheet or oven-safe platter. Make sure the chips are in a single layer to ensure even coverage with the toppings.
3. **Add Cheese:** Sprinkle half of the cheddar and Monterey Jack cheese evenly over the chips.
4. **Add Pulled Pork:** Spoon the pulled pork over the cheese-covered chips. Distribute it evenly so that every chip gets a taste.
5. **Add More Cheese:** Sprinkle the remaining cheddar and Monterey Jack cheese over the pulled pork.
6. **Bake (Optional):** If you preheated the oven, bake the nachos for 5-10 minutes, or until the cheese is melted and bubbly. If you are broiling, watch very carefully and broil for just a minute or two until the cheese is melted. You can skip this step and serve the nachos cold, but the melted cheese adds a nice warmth and gooeyness.
7. **Add Toppings:** Remove the nachos from the oven (if baked) and top with pickled jalapenos, red onion, and cilantro.
8. **Serve:** Serve immediately with sour cream or Greek yogurt, guacamole (optional), and your favorite salsa.

## Tips and Variations

* **Make it Vegetarian:** Substitute the pulled pork with black beans, seasoned lentils, or shredded jackfruit.
* **Add More Veggies:** Add other vegetables like diced bell peppers, corn, or black olives.
* **Spice it Up:** Add more sriracha to the slaw, or use a hotter pepper like habanero or jalapeno.
* **Sweeten it Up:** Add diced pineapple or mango to the slaw for a tropical twist.
* **Use Different Cheese:** Experiment with different types of cheese, such as pepper jack, queso fresco, or cotija.
* **Make it Ahead:** You can make the pulled pork and sriracha slaw ahead of time and store them in the refrigerator. Assemble the nachos just before serving.
* **Individual Nachos:** Instead of making one large platter of nachos, you can assemble individual servings in small bowls or plates.
* **Use a Sheet Pan:** A large sheet pan works perfectly for making a big batch of nachos for a crowd.
* **Control the Spice:** Sriracha levels can be adjusted to individual tolerance; start small and add more until you get the desired heat.
* **Consider Different Proteins:** Chicken, beef, or even shrimp can be substituted for pulled pork. Adjust seasoning to compliment the protein of choice.
* **Use Leftovers:** Pulled pork and slaw can be repurposed in tacos, sandwiches, or salads the next day.

## Serving Suggestions

* Serve these nachos as an appetizer, a main course, or a snack.
* Pair them with your favorite beer or cocktail.
* Make them for game day, a party, or a casual get-together.
* Enjoy them while watching a movie or hanging out with friends.

## Storage Instructions

* Leftover nachos are best eaten immediately, as the chips will get soggy over time.
* If you have leftover pulled pork and sriracha slaw, store them separately in airtight containers in the refrigerator for up to 3 days.
* Reheat the pulled pork in a microwave or on the stovetop before assembling the nachos.

## Nutritional Information (Approximate)

* Calories: Varies depending on the ingredients and serving size.
* Fat: Varies depending on the ingredients and serving size.
* Protein: Varies depending on the ingredients and serving size.
* Carbohydrates: Varies depending on the ingredients and serving size.

## Conclusion

These pulled pork nachos with sriracha slaw are a guaranteed crowd-pleaser. The combination of flavors and textures is simply irresistible. Whether you’re looking for a quick and easy weeknight meal or a show-stopping appetizer for your next party, this recipe is sure to impress. So, gather your ingredients, crank up the music, and get ready to make some seriously delicious nachos!

## Recipe Card

**Pulled Pork Nachos with Sriracha Slaw**

**Yields:** 6-8 servings
**Prep time:** 30 minutes (if using pre-made pulled pork)
**Cook time:** 3-4 hours (if making pulled pork from scratch)

**Ingredients:**

* 3-4 pound pork shoulder (Boston butt) (optional, for making pulled pork)
* 1 tablespoon olive oil (optional, for making pulled pork)
* 1 large onion, chopped (optional, for making pulled pork)
* 2 cloves garlic, minced (optional, for making pulled pork)
* 1 teaspoon smoked paprika (optional, for making pulled pork)
* 1 teaspoon chili powder (optional, for making pulled pork)
* 1/2 teaspoon cumin (optional, for making pulled pork)
* 1/4 teaspoon cayenne pepper (optional, for making pulled pork)
* 1 cup chicken broth (optional, for making pulled pork)
* 1/2 cup apple cider vinegar (optional, for making pulled pork)
* 1/4 cup brown sugar (optional, for making pulled pork)
* 1 tablespoon Worcestershire sauce (optional, for making pulled pork)
* Salt and pepper to taste (optional, for making pulled pork)
* 1/2 head of green cabbage, thinly shredded
* 1/2 cup mayonnaise
* 2 tablespoons sriracha
* 1 tablespoon apple cider vinegar
* 1 tablespoon honey or maple syrup
* 1/2 teaspoon celery seed
* 1 large bag (10-12 ounces) restaurant-style tortilla chips
* 2 cups shredded cheddar cheese
* 1 cup shredded Monterey Jack cheese
* 1/2 cup pickled jalapenos, sliced
* 1/4 cup chopped red onion
* 1/4 cup chopped cilantro
* Sour cream or Greek yogurt, for serving
* Guacamole, for serving (optional)
* Your favorite salsa, for serving

**Instructions:**

1. **Make the Pulled Pork (if making from scratch):** Sear the pork, sauté the vegetables, add the spices, deglaze the pot, add the pork back, braise the pork, shred the pork, simmer the sauce (optional), and combine the shredded pork with the sauce.
2. **Make the Sriracha Slaw:** Combine the shredded cabbage, mayonnaise, sriracha, apple cider vinegar, honey (or maple syrup), celery seed, salt, and pepper. Mix well and chill for at least 30 minutes.
3. **Assemble the Nachos:** Layer the chips on a baking sheet, add cheese, add pulled pork, add more cheese, bake (optional), add toppings, and serve immediately.

Enjoy!