January 5, 2025
Built for a sheet pan and a squeeze bottle, these pulled pork nachos marry barbecue sweetness with Tex-Mex crunch. Warmed pork keeps the chips crisp, sodium citrate cheese sauce stays silky, and a single intentional layer prevents the dreaded soggy middle.
Finish them under the broiler, scatter bright toppings, and drizzle just enough extra sauce for shine. They’re best when the pork is already cooked—freeze portions from your last shoulder so nacho night is always within reach.
Warm the pork and sauce
Add the pulled pork and BBQ sauce to a zip-top or vacuum bag and warm in a 165°F sous vide bath until hot and glossy.
Warming now keeps the chips from steaming later—bring the pork to serving temp before layering.
Make the sodium citrate cheese sauce
Heat the water in a small saucepan over medium and whisk in the sodium citrate until dissolved.
Add a small splash of jalapeño brine and stir to combine. Start with a teaspoon; you can add another if you want a little more tang and heat.
Add the grated cheese in small handfuls, stirring constantly until the sauce is smooth, glossy, and silky.
Keep the heat at medium to avoid scorching. The sauce will stay pourable even as it cools.
Build and bake the nachos
Preheat the oven to 400°F and line a sturdy sheet pan with parchment.
Build a single deliberate layer in this order—chips, shredded cheese, warm pulled pork, more shredded cheese, jalapeños, and a light drizzle of BBQ sauce.
Avoid stacking multiple layers—this keeps the chips crisp instead of casserole-soft.
Spoon light streaks of cheese sauce across the chips without flooding them. Keep it to stripes rather than a full coat.
Bake at 350°F until the cheese is fully melted, then move to the broiler to brown the edges and cheese bits.
Finish with sour cream or crema, green onions, optional beans or pickled onions, and a final drizzle of BBQ sauce if it looks like it wants it.