Pulled Pork BBQ Nachos (North Carolina Style) | Arteflame

Introduction

Picture this: a warm evening spent around the fire, the scent of wood smoke mingling with the sharp tang of vinegar. That’s the magic of these North Carolina Pulled Pork BBQ Nachos. The moment you take a bite, you get that incredible collision of crispy corn chips, molten cheese, and the savory depth of pork that’s been kissed by the flames. It’s messy, it’s loud, and it’s hands-down my favorite way to bring everyone together on game day.

Why This Recipe Works

What makes this dish truly special is the balance. Standard nachos can feel heavy, but here, the vinegar-based BBQ sauce and the cold, crunchy coleslaw cut right through the richness of the cheese and pork. It’s a texture lover’s dream—hot versus cold, creamy versus crunchy—and cooking it on the Arteflame gives it a rustic, wood-fired finish that you just can't replicate in a kitchen oven.

Kitchen Wisdom

• Layer Wide, Not High: Avoid the "naked chip" tragedy by spreading your chips in a single, wide layer on the skillet rather than a tall pile. This ensures every chip gets its fair share of cheese and meat.
• Temperature Contrast: Keep your coleslaw ice-cold in the fridge until the very second you serve. The shock of cold slaw against hot cheese is the secret to the NC style experience.

Swaps & Substitutions

If you can't find North Carolina vinegar sauce, you can make a quick version by mixing apple cider vinegar with red pepper flakes and a pinch of brown sugar. For a lighter take, swap the pork for shredded rotisserie chicken or even grilled jackfruit for a vegetarian twist.

Ingredients

The Base

• 1 large bag of high-quality, sturdy corn tortilla chips
• 2 cups shredded sharp cheddar cheese
• 2 cups shredded Monterey Jack cheese (or pepper jack for heat)
• 1/2 cup liquid queso cheese sauce (optional, for extra creaminess)

The Meat & Sauce

• 2 lbs pulled pork (previously smoked or slow-cooked)
• 1 cup North Carolina-style vinegar BBQ sauce (plus extra for drizzling)
• 1 tbsp dry BBQ rub (for dusting)

The Slaw & Toppings

• 2 cups coleslaw mix (shredded cabbage and carrots)
• 1/2 cup apple cider vinegar
• 2 tbsp sugar
• 1 tsp celery seeds
• Salt and black pepper to taste
• 1/4 cup pickled jalapeño slices
• 2 green onions, thinly sliced
• Sour cream (optional)

Instructions

Step 1: Prepare the Arteflame Grill

1. Start by building a fire in the center of your Arteflame grill. You want to establish a medium-high heat on the flat cooktop griddle.
2. Ensure the cooktop is clean and lightly oiled to prevent sticking, although we will mostly be using a skillet or baking sheet for the final assembly to keep the cheese contained.
3. Ideally, aim for a temperature range where you can hold your hand over the cooktop for about 3-4 seconds without discomfort.

Step 2: Warm and Season the Pork

1. Place your pulled pork directly onto the flat steel griddle of the Arteflame.
2. Pour half of the vinegar-based BBQ sauce over the meat and use a spatula to toss it, allowing the edges of the pork to crisp up slightly against the hot steel.
3. Once the meat is sizzling and heated through (about 5-7 minutes), move it to a cooler zone of the grill to keep warm without drying out.

Step 3: Prepare the Quick Slaw

1. While the grill heats up, whisk together the apple cider vinegar, sugar, celery seeds, salt, and pepper in a small bowl.
2. Toss this dressing with the coleslaw mix.
3. Let the slaw sit for at least 10 minutes to allow the flavors to meld and the cabbage to soften slightly. This cold, tangy element is crucial for the NC style profile.

Step 4: Assemble and Melt

1. Place a large cast-iron skillet or a heavy-duty baking sheet directly onto the flat top of the Arteflame.
2. Spread a thick layer of tortilla chips across the bottom.
3. Layer half of the shredded cheeses over the chips, followed by the warm pulled pork, and then the remaining cheese.
4. Allow the heat from the grill to melt the cheese from the bottom up. If you have a basting cover or a dome, place it over the nachos for 2-3 minutes to melt the top layer of cheese rapidly.

Step 5: Garnish and Serve

1. Once the cheese is bubbling and the chips are toasty, carefully remove the skillet or tray from the heat using heat-resistant gloves.
2. Immediately top the hot nachos with the cool, drained coleslaw.
3. Drizzle with the remaining BBQ sauce and the liquid queso if using.
4. Finish with pickled jalapeños, green onions, and a dollop of sour cream. Serve immediately while the contrast between hot and cold is at its peak.

Tips

The secret to perfect grilled nachos lies in heat management and layering. When cooking on the Arteflame, the heat comes from below, which is excellent for crisping chips, but you must be careful not to burn them before the cheese melts. Using a cast-iron skillet creates a buffer that distributes heat evenly. To ensure every bite is delicious, avoid the "chip mountain" mistake where only the top layer gets ingredients. Instead, build your nachos in wide, shallow layers so that the cheese and pork are distributed equally. Furthermore, for that authentic North Carolina flavor, do not skip the vinegar sauce. If your pork is dry, a splash of apple cider vinegar mixed with red pepper flakes directly on the griddle will revive it instantly. Finally, always add the coleslaw at the very last second; if you add it while cooking, the cabbage will wilt and lose that essential crunch that defines this recipe.

Variations

While the North Carolina style is distinct, there are endless ways to customize this dish to suit your palate. If you are not a fan of vinegar-based sauces, you can easily swap in a thick, molasses-based Kansas City sauce for a sweeter, stickier profile. For those who crave heat, try the "Nashville Hot" variation by tossing the pork in cayenne-infused oil and topping the nachos with spicy pickles instead of regular jalapeños. You can also make this a "Tex-Mex Hybrid" by adding black beans, corn, and a heavy scoop of guacamole alongside the coleslaw. Another popular twist is the "Breakfast Nacho," where you crack a few eggs onto the Arteflame griddle, fry them sunny-side up, and slide them on top of the pork and cheese just before serving. Here are a few quick ideas to switch things up:

• Memphis Style: Use dry-rubbed pork without sauce and top with a sweet tomato-based sauce on the side.
• South Carolina Gold: Swap the red sauce for a tangy mustard-based BBQ sauce.
• The Vegetarian: Substitute the pork with smoked jackfruit or grilled portobello mushrooms tossed in the vinegar sauce.
• Loaded Potato: Swap tortilla chips for thinly sliced, grilled potato rounds (Irish Nachos).
• Spicy Kick: Add ghost pepper cheese or fresh habanero slices for an intense heat upgrade.

Best pairings

Pairing beverages with North Carolina Pulled Pork Nachos requires a drink that can stand up to the acidity of the vinegar and the richness of the cheese. An ice-cold beer is the traditional choice; specifically, an amber lager or a pilsner works wonders because their crisp finish scrubs the palate clean after a heavy, cheesy bite. If you prefer craft beer, a session IPA offers enough hop bitterness to cut through the fat of the pork without overwhelming the subtle smoke flavor. For non-alcoholic options, nothing beats classic Southern sweet tea. The sugar in the tea perfectly counterbalances the tangy vinegar sauce and the heat of the jalapeños. Alternatively, a freshly squeezed lemonade with a sprig of mint can echo the fresh crunch of the coleslaw. If you are serving this as part of a larger meal, consider these side pairings:

• Grilled corn on the cob with chili lime butter.
• A cucumber and onion salad in vinegar dressing.
• Fried green tomatoes with ranch dipping sauce.
• Watermelon slices (grilled or fresh) to cool down the palate.

Conclusion

North Carolina Pulled Pork BBQ Nachos are more than just a snack; they are a celebration of Southern flavor profiles tailored for the outdoor cooking enthusiast. By utilizing the Arteflame grill, you elevate a standard appetizer into a gourmet experience, infusing the ingredients with a subtle smokiness that ovens simply cannot provide. This recipe honors the tradition of vinegar-based BBQ while embracing the communal, fun nature of nachos. It is messy, tangible, and incredibly satisfying.

Whether you are a BBQ purist or just someone who loves melted cheese, this dish hits every note—crunchy, creamy, tangy, spicy, and savory. Gather your friends around the fire, pull the hot skillet off the grill, and dig in immediately. The contrast of the hot pork and cool slaw is a fleeting moment of culinary bliss that defines great barbecue. Enjoy the process of cooking outdoors and the delicious reward that follows.