Pulled Pork Trash Can Nachos are the ultimate game day food!
Smoked pulled pork, gooey cheese, and all of your favorite nacho toppings layered perfectly.
Celebrity chef Guy Fieri, AKA the Mayor of Flavortown put these famous trash can nachos on the map. There are a handful of different versions out there that can be found at Guy Fieri’s restaurants and they all look super delicious! Each chip gets perfectly coated with all of the nacho toppings which is the beauty of doing it this way.
Can you do nachos just on a sheet pan, you sure can and they’ll honestly taste the same. But this is a fun way to serve up game day food and these just hit a little different.
Be sure to give this recipe a try the next time you’re looking to impress your guests with a fun appetizer to serve up!
Ingredients you will need
Meat: Pulled pork
Seasoning: BBQ rub and SPG (salt, black pepper, garlic powder)
Chips: Yellow corn tortilla chips or your favorite chips
Toppings: barbecue sauce, pico de gallo, shredded cheese (cheddar), black beans, fresh jalapenos, pickled red onion, cilantro, Mexican crema or sour cream
Melty cheese sauce: Velveeta cheese, gouda cheese, cheddar cheese, whole milk, heavy cream and hot sauce
Some other alternative options for meat would be shredded chicken, ground beef or some skirt steak carne asada
How to make Pulled Pork Trash Can Nachos
Trim the excess fat off of the pork butt then season it with your favorite BBQ rub.
Smoke the pulled pork at 250°F and spritz with a 50/50 blend of apple juice and apple cider vinegar.
Wrap the pork once the bark is set and the internal temp is between 165°-175° F. Place it back on the smoker for 2-3 more hours.
Remove once the pork reaches 205°F then place in a cooler and let it rest for 2-3 hours.
Make the super melty cheese in a pot over medium heat. Add in 3 tbsp of butter, then whisk in 2 tbsp of flour to make a roux.
Slowly whisk in the whole milk and heavy cream, then add cubed velveeta, smoked gouda, cheddar cheese and 1 tbsp of hot sauce. Cook over medium low heat until creamy.
Assemble the nachos on a sheet pan. Start with a layer of tortilla chips then add black beans, cheddar cheese, pulled pork, BBQ sauce and the super melty cheese.
Place the sheet pan in the oven at 350°F for 5 minutes until all of the cheese is melted.
Add cilantro, fresh jalapenos and pico to the top of the nachos then take a spatula and scoop the nachos into an empty tin can. You can also use a pot for this, but it won’t stack as well. Be sure to press down on the nachos with the spatula every so often to have them stick together.
Top them with pickled red onions, lime juice, cilantro, Mexican cream or sour cream and your favorite hot sauce. Carefully left up the can and admire the tower of perfectly coated nachos.
Serve with a cold beverage and enjoy!
Looking for other delicious game day food?
Be sure to check out some of my other favorite recipes!
Grilled Chimichurri Chicken Wings: Grilled chicken wings with fresh chimichurri. Chicken doesn’t get any more flavor packed than this!
Chicken Bacon Ranch Sliders: Sliders are one of my favorite things to make! They’re easy and the perfect finger food when having guests over. These are loaded with grilled chicken, crispy bacon and homemade ranch dressing.
Bacon Cheeseburger Jalapeno Poppers: Smokey, spicy and loaded with meat! This is the ultimate game day appetizer.
Smoked Pork Belly Burnt Ends: Juicy pork belly is one of the best bites of BBQ! Smoked to perfection then smothered in sweet, sticky BBQ sauce.
Print
Pulled Pork Trash Can Nachos
Pulled Pork Trash Can Nachos are perfect for game day! Smoked pulled pork, melty cheese and all of your favorite nacho toppings!
- Total Time: 25 minutes
- Yield: 3–4 servings 1x
Ingredients
- 1 pound of pulled pork
- 1 bag Yellow corn Tortilla chips
- 2 cups cheddar cheese
- 1 cup BBQ sauce
- Pico de gallo
- 1 can of black beans
- 1 jalapeño
- Sour cream or Mexican crema
- 1 bunch of Cilantro
- 4 oz Pickled red onions
Super Melty cheese
- 8 oz Velveta
- 4 oz smoked gouda
- 4oz cheddar
- 1 cup whole milk
- 1 cup heavy cream
- 1 tbsp hot sauce
Instructions
- Trim the excess fat off of the pork butt then season it with your favorite BBQ rub.
- Smoke the pulled pork at 250°F and spritz with a 50/50 blend of apple juice and apple cider vinegar.
- Wrap the pork once the bark is set and the internal temp is between 165°-175°F. Place it back on the smoker for 2-3 more hours. Remove once the pork reaches 205°F then place in a cooler and let it rest for 2-3 hours.
- Make the super melty cheese in a pot. Add in 3 tbsp of butter, then whisk in 2 tbsp of flour to make a roux.
- Slowly whisk in the whole milk and heavy cream, then add cubed velveeta, smoked gouda, cheddar cheese and 1 tbsp of hot sauce. Cook over medium low heat until creamy.
- Assemble the nachos on a sheet pan. Start with a layer of tortilla chips then add black beans, cheddar cheese, pulled pork, BBQ sauce and the super melty cheese.
- Place the pan in the oven at 350°F for 5 minutes until all of the cheese is melted.
- Add cilantro, fresh jalapenos and pico to the tray of nachos. Take a spatula and scoop the nachos into an empty can. Be sure to press down on the nachos every so often to have them stick together.
- Top them with pickled red onions, cilantro, Mexican cream or sour cream and your favorite hot sauce.
- Carefully left up the can and admire the tower of perfectly coated nachos. Serve with a cold beverage and enjoy!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
