Carolina BBQ Pit Nachos
Prep: 15 minutes
Grill: 8 minutes • Serves: 8
2 bags (6 ounces each) BBQ kettle chips
2 cups PICS shredded Cheddar cheese
3/4 cup Carolina barbeque sauce
2 cups Cherry Wood Smoked Pulled Pork (see recipe)
1 cup prepared Market 32 coleslaw
1/2 cup chopped PICS bread & butter pickle chips
2 cups PICS shredded Cheddar cheese
3/4 cup Carolina barbeque sauce
2 cups Cherry Wood Smoked Pulled Pork (see recipe)
1 cup prepared Market 32 coleslaw
1/2 cup chopped PICS bread & butter pickle chips
1.Prepare outdoor grill for direct grilling over medium heat. Spread chips in single layer on rimmed baking pan or 17.5 x 12.25-inch aluminum foil pan; top with cheese, sauce and pork. Cover pan with aluminum foil; place on hot grill rack. Reduce heat to medium-low; cover and cook 8 minutes or until cheese is melted and pork is heated through.
2.Serve nachos topped with coleslaw and pickles. Makes about 8 cups.
Approximate nutritional values per serving (1 cup):
538 Calories, 26g Fat (5g Saturated), 61mg Cholesterol, 811mg Sodium,
51g Carbohydrates, 3g Fiber, 20g Sugars, 15g Added Sugars, 19g Protein