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BBQ NACHOS WITH PULLED PORK, BLACK BEAN PURÉE & PICKLED JALAPEÑO RANCH

This is what happens when nachos go full beast mode. Store-bought pulled pork gets the BBQ glow-up it deserves, piled high over crispy tortilla chips with a silky black bean purée that’ll ruin all other dips forever. Drizzle over that pickled jalapeño ranch and boom—it's snack time turned main event. Filthy. Fabulous. And freakishly easy.

Course: Main Course
Cuisine: Mexican
Keyword: cheese, easy, nachos, pulled pork, quick, store bought
Author: jacksmeatshack
Ingredients
  • 500 g store bought pre cooked pulled pork
  • 1 bag good-quality tortilla chips
  • 100 g grated cheese cheddar + mozzarella mix
For the black bean purée:
  • 1 tin black beans drained
  • 1 garlic clove
  • 1 tsp cumin
  • Juice of 1 lime
  • 1 tbsp olive oil
For the jalapeño ranch:
  • 3 tbsp mayo
  • 2 tbsp sour cream
  • 1 tbsp chopped pickled jalapeños
  • Splash of pickle juice
  • 1 tbsp Real Ranch multi purpose seasoning
Instructions
  1. Make the black bean purée by blitzing the beans with garlic, cumin, lime juice and oil. Set aside until ready to serve.
  2. To make the jalapeño ranch mix all ranch ingredients and refrigerate until ready to serve.
  3. Preheat the gas barbecue to 200°c and set up for two zone cooking.

  4. Briefly heat the pulled pork over direct heat until crispy and browned.

  5. Layer nachos in a grill-safe tray chips, spoonfuls of bean purée, pulled pork and cheese.
  6. Grill lid-down on indirect heat until the cheese melts and meat is hot (8–10 mins).
  7. Drizzle with ranch and serve immediately.