BGE: BBQ Nachos

Here’s a delicious recipe for Pulled Pork Nachos on the Big Green Egg, using your leftover BBQ pulled pork:

Ingredients:

• Leftover pulled pork – about 2 cups, shredded

• Tortilla chips – enough to cover your grill-safe pan or cast iron skillet

• Shredded cheese – Cheddar, Monterey Jack, or a blend; go for about 2 cups

• Pickled jalapeños – as many as you can handle

• Red onion – thinly sliced, about ½ cup

• Fresh cilantro – chopped, for garnish

• BBQ sauce – a few good squeezes to add that sweet kick

• Sour cream, salsa, and guacamole – for serving

Prep:

1. Set Up Your Egg
   Fire up the Big Green Egg to around 350°F. Use indirect heat by setting up the convEGGtor if you have one. Otherwise, get a good indirect setup with a plate setter. You’re looking for a nice, steady heat, no need to blast it.

2. Load Up the Pan
   Grab a cast iron skillet or any grill-safe pan. Spread out a solid layer of tortilla chips – make sure they’re evenly spread, so every chip has a chance at the good stuff.

3. Pulled Pork Layer
   Spread that leftover pulled pork over the chips. You want enough to get pork in every bite but don’t bury them. Drizzle a little BBQ sauce over the pork for extra flavor.

4. Add the Fixings
   Sprinkle the shredded cheese evenly across the pork and chips. Top it with some pickled jalapeños and red onion slices. These will add a killer bite and a bit of crunch.

Cook:

1. Onto the Egg
   Place the pan on the Big Green Egg and close the lid. Let it go for about 10–15 minutes, until the cheese is melted and bubbling. You don’t want it overcooked – just enough to melt the cheese and warm everything through.

2. Finish It Off
   Once it’s hot and melty, carefully remove the pan from the Egg. Hit it with some fresh cilantro for a bit of green.

Serve:

• Pile on some sour cream, salsa, and guac on the side, or drizzle them right on top. Then dig in while they’re hot!