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Pulled Pork Sweet Potato Nachos

These quick and easy pulled pork sweet potato nachos is the perfect way to put those smoked pork leftovers to work! We used thin sliced sweet potatoes to create a hearty one-pan meal. Once the dish is cooked, it’s topped with a generous helping of creamy homemade coleslaw. So delicious!

Skillet Sweet Potato-Pulled Pork Nachos
derrickriches.com

So you’ve had a cookout and find yourself with leftover pulled pork and side dishes. Well, this recipe is a great way to repurpose those BBQ leftovers. These pulled pork nachos are cooked in a cast-iron skillet right on the grill. Trust me when I say that this will be an incredible nacho experience.

Pulled Pork Nachos Ingredients

  • 1 12-inch cast-iron skillet
  • Sweet potatoes (or potatoes)
  • Jalapeno pepper
  • Pulled Pork
  • Barbecue Beans
  • Coleslaw
  • Barbecue Sauce
  • Onion
  • Buttermilk
  • Olive oil
  • Apple Juice
  • Salt

How to Make Pulled Pork Nachos:

  • Preheat your grill for 375 degrees F or medium-high heat.
  • Wash, dry, and slice the sweet potatoes. Dice the onion and jalapeno (remove seeds first).  
  • Coat cast-iron skillet with olive oil. 
  • Begin layering sweet potatoes on the outer edges, overlapping the previous slices in a circular pattern until you have filled the outer and inner spaces. 
  • Add onions, jalapenos on top, and season with salt.
  • Place the skillet on the grill and cook for 10 minutes. 
  • Next, add the baked beans. Cook for 2-3 minutes. Combine pulled pork with apple juice and place on top of beans.
  • Cook for another 10-12 minutes until the potatoes have cooked through and the beans and pulled pork are hot.
skillet pulled pork nachos
derrickriches.com

Serving:

  • Using heat-resistant gloves, carefully remove the skillet pulled pork nachos from the grill. Set aside.
  • Prepare the sauce mixture by combining buttermilk with barbecue sauce. Place the sauce in a condiment bottle for easier application. 
  • Drizzle sauce over the nachos, then top with coleslaw and serve.
  • If you’d like cheese on the pulled pork nachos, do so while it’s still on the grill. Just place it right on top of the pork. I recommend pepper jack, smoked gouda, white cheddar, or cotija cheese.

Tips

Regular potatoes: Use plain potatoes instead of sweet potatoes for this recipe. I recommend medium-sized russets or yukon gold. Follow the instructions above for assembling.

Make it Tex-Mex! Replace the coleslaw on these pulled pork sweet potato nachos with queso and chopped jalapenos. So good!

Like this pulled pork leftover recipe? Try our Pulled Pork Mac N Cheese and Pulled Pork Spring Rolls!

Skillet Sweet Potato-Pulled Pork Nachos

Pulled Pork Sweet Potato Nachos

So you’ve had a cookout and you find yourself with leftover pulled pork and a few barbecue sides. Well, this is a great way to repurpose those leftovers. These sweet potato nachos are cooked in a skillet right on the grill. Trust me when I say that this will be an incredible nacho experience.
5 from 1 vote
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Course: Main Dish
Cuisine: American BBQ
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 People
Calories: 521kcal

Ingredients

  • 1 12 inch cast iron skillet
  • 2 large sweet potatoes thinly sliced(1/8")
  • 1 jalapeno seeded and finely diced
  • 2 cups pulled pork
  • 1 1/2-2 cups barbecue beans
  • 1 1/2 cups prepared coleslaw
  • 1/3 cup barbecue sauce (any kind will do)
  • 1/4-1/3 cup onion diced
  • 3 tablespoons buttermilk
  • 3 tablespoons olive oil
  • 2 tablespoons apple juice (you can use cider vinegar for a tart flavor)
  • 1/4 teaspoon salt

Instructions

  • Preheat grill for medium high heat.
  • Wash, dry and slice sweet potatoes, dice onion and jalapeno. Add olive oil to cast iron skillet, making sure all edges are coated. Begin layering sweet potatoes on the outer edges, overlapping over the previous slice in a circular pattern, until you have completely filled the outer and inner spaces. Add onions, jalapenos on top and season with salt.
  • Place skillet on the grill and cook for 10 minutes. Next, add the baked beans. Cook for 2-3 minutes. Combine pulled pork with apple juice and place on top of beans. Cook for another 10-12 minutes until the potatoes have cooked through and the beans and pulled pork are good and hot.
  • Using heat resistant gloves, carefully remove skillet from the grill. Set aside.
  • Prepare the sauce mixture by combining buttermilk with barbecue sauce. You can place the sauce in a condiment bottle to make application easier. Drizzle sauce over the top of the nachos, and then top with coleslaw. Serve.
  • If you’d like cheese on the nachos, do so while it’s still on the grill. Just place it right on top of the pork. I recommend pepper jack, smoked gouda, white cheddar, or cotija cheese.

Notes

Image by: Sabrina Baksh

Nutrition

Calories: 521kcal | Carbohydrates: 69g | Protein: 19g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 52mg | Sodium: 1206mg | Potassium: 719mg | Fiber: 6g | Sugar: 35g | Vitamin A: 24431IU | Vitamin C: 21mg | Calcium: 145mg | Iron: 2mg
Derrick Riches

I began writing about Barbecue & Grilling in 1997 with one mission, to help the backyard chef have the best experience possible.

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