Pulled Pork Nachos with Pickle Slaw.
We are crazy over these pulled pork nachos with pickle slaw! The pickle slaw is crunchy, crisp and refreshing with the most pickle flavor. Use it for topping melty, cheesy pulled pork nachos and you’ll be the happiest!
It’s finally June!
We’re kicking off the month with some sheet pan nachos that are basically the best thing ever. Juicy pulled pork, crispy tortilla chips, melty cheese and a pickle slaw that will blow your mind.
Okay, so this recipe isn’t about the nachos at all. Not really.
It’s all about the SLAW!!
This pickle slaw is about to be thrown on everything you eat. If you’re a pickle freak like I am, like if you live and die for pickles (yes!!), then you will be in.love.with.this.slaw.
We have a local restaurant that puts pickle slaw on their tacos. I made a version of it here with my pimento grilled cheese. It’s made with spiralized pickles and is very good, but this slaw here? Life changing. Completely different.
I use my classic slaw ingredients (cabbage, shallots, etc!) and then add tons of pickle things which take it over the top.
I could eat it forever!
This is what goes into my pickle slaw:
Very thinly sliced green cabbage. As thin as you can get it!
Thinly sliced shallot too. Or it could even be diced.
Tons of chopped dill pickles, of course.
Sweet relish, for extra sweet pickley flavor.
Dill pickle juice! Let’s just do all the pickle things.
Then some honey, vinegar, a dash of mayo and olive oil.
Oh and salt and pepper!
What a DREAM.
I love this slaw the most on nachos with pulled pork. It’s also fabulous on pulled pork sandwiches and tacos too. Next best is chicken, in my opinion. Like my smoky grilled chicken nachos? Add this slaw on there and you are set.
If you love a briney, tart, pickle-based anything, this slaw will be your new side dish BFF. It’s crunchy, crisp, refreshing and lasts well in the fridge for a day.
I will gladly eat this with just a fork, but I’m always truly pickle crazy. Like, I would have a mini fridge simply for a pickle collection, if they didn’t expire after a certain period. I can’t eat all the pickles in the world, after all.
As for the sheet pan pork nachos, I keep it relatively simple. I have tons of posts on nachos. I make my pulled pork like this in the slow cooker, and if I’m being honest, nachos are only a leftover thing for us. Anytime I have leftover pulled pork, we make nachos! I usually do not cook it just for nachos. If we’re in a pinch and my pork is frozen or something, I will also grab the prepared pulled pork from costco which is pretty good too.
I like to use homemade tortilla chips from my local grocery store and the key is to LAYER!!! Layer the pork and the cheese and the chips a few times, then pop them in the oven so everything warms and melts together. Just a few minutes.
When the nachos come out, top with the pickle slaw and pickled onions. Some fresh cilantro too.
The combination of the hot cheesy nachos with the cool, crunchy, pickle slaw is EVERYTHING. Really, we need all the exclamation points here.
This pan doesn’t look like much, but they will be your new favorite nachos if you’re a pickle lover!
Pulled Pork Nachos with Pickle Slaw
Pulled Pork Nachos with Pickle Slaw
- 1 small head green cabbage, very thinly sliced
- 2 shallots, very thinly sliced
- 1 cup dill pickles, coarsely chopped
- ¼ cup rice wine vinegar
- ¼ cup honey
- 2 tablespoons mayonnaise
- 2 tablespoons dill pickle juice, from the jar
- 3 tablespoons sweet relish
- ¼ cup olive oil
- kosher salt and pepper
- Combine the cabbage, shallots and chopped pickles in a large bowl. In a smaller bowl, whisk together the vinegar, honey, mayo, pickle juice, relish and olive oil with a big pinch of salt and pepper. Pour it over the cabbage mixture and toss well until everything is coated and combined. Let sit for 15 minutes before tossing again and serving.
pulled pork nachos
- Preheat the oven to 400 degrees F.
- Place one layer of chips on a sheet pan and sprinkle with some of the cheeses, then top with some of the pulled pork. Do another layer of chips and more cheese and pork, then repeat one or two more times.
- Place the pan in the oven and bake until the cheese is melted and bubbly, about 10 to 12 minutes. Remove the pan and top with the pickle slaw, pickled onions and fresh cilantro.