This recipe for Irish BBQ Pork Nachos combines delicious Boulder Canyon kettle cooked potato chips, Instant Pot barbecue pulled pork loin, tangy sauce, and cheddar cheese to make a perfect game day snack/appetizer!
A huge thanks to Boulder Canyon for sponsoring this post. All opinions of their delicious chips are my own.
Friends – it’s a big day around here. My beloved Alabama is playing for their 18th national championship! Of course, we’ll be watching the game tonight with lots of yummy tailgate-style food.
One of our absolute favorite gameday snacks comes from a little pop-up place that is set up on the Strip in Tuscaloosa for football season each year. If you’ve ever been to an Alabama game, you might have heard of Big Bad Wolves…and they’re famous for their BBQ nachos. I’m telling you friends, it doesn’t get much more delicious than this gameday snack. It’s loaded with flavor and amazing smoked barbecue pork.
So, occasionally, we like to make these at home. When I don’t feel like pulling the smoker out, I make a similar pulled pork in my Instant Pot – it’s perfect to top these nachos!
Here’s the recipe…
Instant Pot BBQ Pulled Pork
- 2-3 lb boneless pork loin roast
- 1/4 cup apple cider vinegar
- 1/4 cup soy sauce
- 1/2 cup water
- 2 tbsp worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 3 oz tomato paste
- 2 tbsp brown sugar
- Place all ingredients in the inner pot of your Instant Pot.
- Set pot for manual, high pressure, 90 minutes. Once cook cycle is over, allow pressure to naturally release before opening lid.
- Shred pork and place on a baking sheet. Bake in a 450 degree oven for 5-7 minutes, until tops of pork begin to get crispy.
Then, simply load up a sheet pan with chips, shredded cheddar cheese, pulled pork, and BBQ sauce, pop this in a 350 degree oven for 8-10 minutes, and you have a Tuscaloosa delicacy. 😉
We’ve used tortilla chips to make these nachos in the past, but this time around, we decided to shake things up a bit by making them potato chip (aka Irish) nachos. If you think about it, it’s the perfect combination – potatoes and meat just go perfectly together! So, we’re making half of the cookie sheet with Boulder Canyon Sweet Vinegar potato chips and half with Boulder Canyon Roasted Jalapeño potato chips, for those who want a nice little kick to their appetizer.
Boulder Canyon will be releasing a new look coming soon, complete with new packaging and a new logo. You’ll still find the same delicious (and better-for-you) potato chip that you’ve always loved, made with unique oils like olive, avocado, rice bran, sunflower and coconut. And, with distinct flavors like Malt Vinegar & Sea Salt and Himalayan Pink Salt, you’ll get a snack that tastes amazing. Plus, many of their varieties (including both of the ones I used for this dish) are gluten-free, kosher, and include no trans fats!
Add the perfect hearty crunch to your snack experience with Boulder Canyon potato chips. Keep an eye out for their new look at your local grocer!
(And Roll Tide! 😉)
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