🍖 Pulled Pork Backwoods Nachos

Here’s the Pulled Pork Backwoods Nachos recipe using Rollicking Buckaroo Pepper Jam—perfect for foodservice, catering, or an irresistible menu special:

Serves: 4–6 appetizer portions or 2–3 entrées
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients:

1 lb pulled pork (pre-cooked or slow-roasted)

1/2 cup Rollicking Buckaroo Medium Pepper Jam

1 bag (12 oz) sturdy tortilla chips

1 1/2 cups shredded cheddar cheese

1 cup Monterey Jack cheese

1/4 cup pickled jalapeño slices

2 green onions, thinly sliced

Optional: sour cream and/or guacamole, for serving

Instructions:

Preheat oven to 375°F (190°C).

Warm the pulled pork in a skillet or saucepan over medium heat. Stir in Rollicking Buckaroo Pepper Jam until well combined and heated through. Set aside.

Layer the nachos: On a sheet pan or oven-safe platter, spread out a generous layer of tortilla chips. Top with half the cheeses and half the pork. Repeat with a second layer of chips, cheese, and pork.

Bake for 10–12 minutes or until cheese is melted and bubbly.

Top with jalapeños and green onions. Serve hot with optional toppings like sour cream or guac.

🔥 Pro Tip (Foodservice):

For batch service, keep pepper-jam-glazed pork warm in a steam table and assemble nachos per order. Use squeeze bottles for extra jam drizzle!