These nachos are a hit because the barbecue sauce and pork add a fantastic tangy and rich pop to the crunch your guests already enjoy. Whether you make the meat using my recipe or buy it from your local pitmaster, you will fall in love with these barbecue nachos.
Technique tips: After you dice your red onion, run them under cold water to rinse away some of the bitter flavors. Pat dry and add them to the nachos. If you plan to make several batches, line the sheet pan with parchment paper. You can slide the nachos off the pan, add another sheet of parchment paper, and start the next batch.
Swap options: Barbecue nachos can also be made with pulled chicken, chopped brisket or pulled rib meat. Swap the chips for Tater Tots. Other fun toppings include pickled jalapeños, banana peppers and lime wedges.