These pulled pork nachos with pickle slaw are addictive. The slaw is crisp, crunchy and packed with pickle flavor — perfect piled atop melty, cheesy pulled pork nachos.
June is here, and we’re celebrating with sheet pan nachos that might be the best thing you make all month: juicy pulled pork, crisp tortilla chips, gooey cheese and a pickle slaw that steals the show.
This recipe really revolves around the slaw. If you love pickles — really love them — this pickle slaw will become a go-to condiment. It’s tangy, sweet and bright, and it lifts nachos, sandwiches and tacos to the next level.
We have a local spot that tops tacos with pickle slaw, and I’ve made variations before, but this version is unique. Using classic slaw ingredients — very thinly sliced cabbage and shallots — and then loading it up with pickle components gives the slaw a bright, unmistakable pickle punch.
I use thinly sliced green cabbage, thinly sliced shallot (or diced if you prefer), plenty of chopped dill pickles, sweet relish for extra sweetness, and pickle juice for that briny kick. A splash of rice wine vinegar, some honey, a touch of mayo, olive oil and salt and pepper round it out. The result is crisp, refreshing and full of pickle flavor.
This pickle slaw includes:
- Very thinly sliced green cabbage
- Thinly sliced shallots
- Chopped dill pickles
- Sweet relish
- Dill pickle juice
- Rice wine vinegar, honey, a dash of mayo and olive oil
- Kosher salt and pepper
I love this slaw on pulled pork nachos, but it’s also fantastic on pulled pork sandwiches, tacos and grilled chicken. If you enjoy briny, tart flavors, this slaw will quickly become a favorite side or topping. It stays crisp and keeps well in the fridge for a day or so.
I’ll happily eat it with a fork — I’m basically a pickle fanatic — but it truly shines as the finishing touch on warm nachos.
The sheet pan pork nachos are straightforward. Use leftover pulled pork (slow cooker or store-bought works fine), layer chips with cheese and pork several times, then bake just until the cheese melts. Top the hot nachos with the cool pickle slaw, pickled onions and fresh cilantro for contrast.
The contrast of hot, cheesy nachos and cool, crunchy pickle slaw is what makes these special. If you love pickles, this pan will become a new favorite.
Pulled Pork Nachos with Pickle Slaw
Pulled Pork Nachos with Pickle Slaw
4 to 6 people
Ingredients
pickle slaw
- 1 small head green cabbage, very thinly sliced
- 2 shallots, very thinly sliced
- 1 cup dill pickles, coarsely chopped
- 1/4 cup rice wine vinegar
- 1/4 cup honey
- 2 tablespoons mayonnaise
- 2 tablespoons dill pickle juice (from the jar)
- 3 tablespoons sweet relish
- 1/4 cup olive oil
- Kosher salt and pepper
pulled pork nachos
- 1 bag tortilla chips (or as many as you want)
- 1 to 2 cups freshly grated cheddar cheese
- 1 cup freshly grated Monterey Jack cheese
- 1 pound cooked pulled pork
- Pickled onions, for topping
- Fresh cilantro, for topping
Instructions
pickle slaw
- 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 the dressing over the cabbage mixture and toss until evenly coated. Let sit 15 minutes, toss again and serve.
pulled pork nachos
- Preheat the oven to 400°F.
- Arrange one layer of chips on a sheet pan, sprinkle with some cheese, then add some pulled pork. Repeat layers of chips, cheese and pork until you’ve used the ingredients or the pan is full.
- Bake until the cheese is melted and bubbly, about 10 to 12 minutes. Remove from the oven and top with the pickle slaw, pickled onions and fresh cilantro.
- Enjoy.
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Crunch crunch.