Stadium Pulled Pork Nachos

Stadium Pulled Pork Nachos

Pulled pork, layered on top of tortilla chips, jalapenos, queso fresco, drizzled with Ken’s Cannon Barbecue Sauce, served with sour cream and salsa verde.


  • 4 cups tortilla chips
  • 2 cups pulled pork warm
  • 8 oz Ken’s Cannon Barbecue Sauce item #77432
  • 4 oz cheddar cheese sauce
  • 1/2 cup pickled jalapenos
  • 1/4 cup queso fresco or cotija cheese crumble
  • 1/2 cup sour cream
  • 1 tsp lime juice
  • kosher salt to taste


  1. To assemble the nachos, arrange the tortilla chips on a large serving platter.
  2. Pile with warm pulled pork, drizzle bbq sauce and cheddar sauce over top.
  3. Garnish with pickled jalapenos and crumbled queso fresco.
  4. Serve with cilantro-sour cream and salsa verde.
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