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.
Ingredients
- water: 0.75 cup
- apple cider vinegar: 0.25 cup
- sriracha sauce: 2 Tbsp
- white sugar: 2 tsp
- oregano: 1 tsp
- salt: 1 tsp
- classic coleslaw mix (such as Dole®): 1 pack (14 ounce pack)
- red onion: 0.5 piece (sliced)
- bag tortilla chips: 1 piece (12 ounce)
- pulled pork: 3 cups (cooked)
- cheddar cheese: 2 cups (shredded)
Metric Conversion
Stages of cooking
-
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.
-
Combine coleslaw and onion in a large bowl. Pour sriracha mixture on top, stir, and set aside while you prepare nachos.
-
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on low setting, if available.
-
Spread tortilla chips on a baking sheet and scatter pulled pork on top. Top with shredded Cheddar cheese.
-
Broil nachos in the preheated oven until cheese is melted, about 6 minutes. Top with sriracha slaw.
