Pulled Pork Potachos

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Our favorite pulled pork potachos

Do you ever find yourself with leftover pork loin or pulled pork, and you are maybe not really wanting another barbecue pork sandwich? I have a sweet and savory solution you must try: pulled pork potachos. 

Back when my husband and I had extra money to burn, we made it to a little dive bar in town a handful of times before it closed. Consequently at almost every visit there, we devoured a large order of their mouth-watering pulled pork potachos – short for potato-nachos. Although technically an appetizer, it served as our meal.

A layer of their homemade potato chips topped with shredded pulled pork created the foundation to hold even more toppings and sauces.

From what I remember, the pulled pork potatchos we ordered were topped with sweetcorn kernels, green onions, sliced black olives, and a smattering of shredded cabbage/slaw.

But it doesn’t stop there. Drizzled layers of melted cheese, sour cream, barbecue sauce and an avocado or cilantro ranch came next.

Last of all were a handful of pickled sliced jalapeños.  All served warm.

Truly a hot mess of a guilty pleasure. But oh so good!

Potachos at home

One night inspiration hit me. I had leftover pulled pork made from Pioneer Woman’s recipe.  Maybe I’d never tried making potachos at home because I didn’t think I could create quite the same level as the restaurant kitchen. That’s why we eat out, isn’t it?

Most of the ingredients needed for the potachos are at ALDI (the flavored ranch usually isn’t found there).

Likewise I have even more recipes where all the ingredients can be found at ALDI.

Due to sticking to our budget, not eating out as much, and our dear old dive going of business, I had to attempt a recreation of pulled pork potachos. Here’s what it involved for us that night:

Kettle-cooked chips (store bought 8 oz ALDI brand) stood in for homemade restaurant potato chips.

Shredded pulled pork already on hand.

Coleslaw with a vinegar based dressing (so it wasn’t too creamy). I really like this vinegar based coleslaw recipe.

Colby jack and mozzarella cheese shredded by hand so it melts better.

Sweet corn from a frozen bag.

Green onions chopped.

Black olives sliced.

Sour cream.

BBQ sauce (if the pulled pork hasn’t already been dressed in it).

Flavored ranch dressing like store-bought avocado, cilantro or chipotle ranch. Since I didn’t have any flavored ranch, I made a simple chipotle sauce (mayo, ketchup, chipotle chile pepper, onion powder, garlic powder, salt) that kicked in some heat — because I didn’t have any jalapeños on hand.

Pickled sliced jalepeños (optional).

The Steps

First of all, line a rimmed baking sheet with aluminum foil for easy clean-up. Turn the oven broiler on. Warm the shredded pork in a skillet prior to broiling to ensure safe meat temperature. 

Layer up pulled pork potacho ingredients as listed above. Keep potato chips hidden under all the toppings to prevent burning.  If you have a home-made ranch sauce, or sour cream, place it in a sandwich bag, cut a small corner off and squeeze/drizzle over the potachos for easy application. Add other toppings you like. That’s the beauty of potachos.

Finally, place the baking sheet on second from top position for 3 minutes to melt cheese and warm ingredients. Watch that it doesn’t burn. Let cool a few short minutes. Serve immediately. So so good!!!

As a result, this makes a great dish for a party or watching the big game!

Next time you find yourself with leftover pulled pork, you can certainly upgrade to pulled pork potachos — a monster of an appetizer.

Most of the ingredients needed for the potachos are at ALDI (the flavored ranch usually isn’t found there).

Likewise I have even more recipes where all the ingredients can be found at ALDI.

Pulled Pork Potatchos by nickelplatekitchen.com

October 3, 2019

Servings: 4 to 8

Difficulty: Easy

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These pulled-pork potatchoes (potato nachos) are the perfect, messy solution to leftover pulled pork. Makes a great appetizer or meal with a mouthful of savory and sweet flavors.

By: Elizabeth Newman

Ingredients

• 4 cups kettle-cooked potato chips (8 oz size)
• 3 cups cooked and shredded pulled pork, warmed in a skillet
• 1/2 cup shredded cabbage or coleslaw (optional)
• 3 cups cheese shredded from 8 oz block (mozzarella, Monterey jack, Colby jack or mild cheddar)
• 1/2 cup sweet corn kernels (frozen or cooked)
• 1/4 cup sliced green onions
• 1/4 cup sliced black olives
• 1/2 to 1 cup barbecue sauce (if pulled pork is not dressed in barbecue sauce already)
• 1/2 to 1 cup sour cream
• 1/2 to 1 cup flavored store-bought ranch (chipotle, avocado or cilantro) or thousand island dressing
• 1/4 cup pickled sliced jalapeños (optional)

Directions

• Step 1 Preheat oven broiler. Move rack to second from top position. Line a rimmed baking sheet with aluminum foil.
• Step 2 Spread kettle-cooked potato chips evenly on baking sheet.
• Step 3 Evenly top potato chips with warmed shredded pulled-pork.
• Step 4 Sprinkle cabbage or slaw evenly over pork. Follow with shredded cheese, corn kernels, green onions and black olives.
• Step 5 Evenly squeeze barbecue sauce, sour cream and flavored-ranch over potatcho ingredients. If needed, place sour cream in a plastic bag, cut a 1/4 inch corner off the bag and squeeze contents evenly over ingredients.
• Step 6 Lastly, layer a handful of pickled jalapeños if desired.
• Step 7 Place baking sheet in oven for about 3 minutes to melt the cheese. Watch closely that contents do not burn.
• Step 8 Pull out of oven and let cool for a few minutes. Enjoy!

Did you try this recipe?

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