North Carolina Pulled Pork BBQ Nachos

Introduction

Smoky, juicy pulled pork grilled to perfection on the Arteflame and layered over crispy nachos with molten cheese and tangy Carolina slaw — this is your new go-to cookout favorite. This recipe uses the iconic flavors of North Carolina BBQ and the powerful searing and even heat zones of the Arteflame grill to turn a game-day classic into a backyard masterpiece. With no need for a lid or pans, everything cooks clean and fast on the flat top griddle. Let’s make magic on the grill.

Ingredients

• 3 lbs pork shoulder (Boston Butt), boneless
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tsp chili powder
• 1/2 cup apple cider vinegar
• 2 tbsp unsalted butter
• 1 12 oz bag tortilla chips
• 2 cups shredded cheddar and Monterey Jack cheese
• 1 cup prepared North Carolina vinegar slaw
• Optional: sliced jalapeños, chopped cilantro, sour cream

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the grill center.
2. Stack firewood over the napkins.
3. Light the napkins and allow 20 minutes for the grill to come up to cooking temperature.

Step 2: Prepare and sear the pork

1. Combine salt, pepper, paprika, brown sugar, and chili powder into a dry rub.
2. Rub mixture all over the pork shoulder.
3. Sear the pork on the center grill grate for 2–3 minutes per side to lock in juices.
4. Move to the hotter area of the griddle and cook slowly, rotating occasionally, for about 2 hours until internal temperature reaches 200°F.

Step 3: Rest and shred pork

1. Remove pork at 185°F internal temp and let rest — carryover heat will bring it to 200°F.
2. Shred the pork and toss in a light drizzle of apple cider vinegar for that signature Carolina zing.

Step 4: Toast the nachos

1. On the flat top, melt 1 tbsp butter near the center zone.
2. Evenly spread tortilla chips onto the flat top near the outer/mid zone.
3. Top with shredded cheese and allow it to melt slowly — the Arteflame flat top won't burn the chips!

Step 5: Assemble and serve

1. Using a large spatula, layer the cheesy nachos onto a serving tray.
2. Top liberally with pulled pork.
3. Add a handful of NC vinegar slaw and optional sliced jalapeños or sour cream.

Tips

• Always sear meat on the center grate at 1,000°F to lock in flavor and juices.
• Cook meat to 15°F below target internal temp and let it rest before serving.
• Butter adds a delicious richness when cooking on the griddle.
• Keep food near the middle zone for higher heat and move outward as needed to control cooking pace.
• The Arteflame grill is ideal to cook all parts of this dish simultaneously — no oven or pans necessary.

Variations

1. Spicy Jalapeño BBQ Nachos: Add pickled jalapeños and a spicy BBQ drizzle to the pork before layering chips.
2. Honey Mustard Pulled Pork Nachos: Replace vinegar slaw with a tangy honey mustard slaw for a sweet contrast.
3. Hawaiian Pork Nachos: Add grilled pineapple chunks for a tropical twist on classic Carolina BBQ.
4. Buffalo Pork Nachos: Toss shredded pork in Buffalo sauce and top with blue cheese crumbles and ranch drizzle.
5. Bacon BBQ Nachos: Add crispy bacon bits and a smoky chipotle BBQ sauce to intensify the bold flavors.

Best pairings

• Cold pilsner or hoppy IPA
• Sweet iced tea or lemonade
• Grilled corn on the cob with herbed butter
• Grilled peaches or pineapple slices for dessert
• Macaroni salad or deviled eggs for a hearty side

Conclusion

Using the Arteflame grill to make North Carolina Pulled Pork BBQ Nachos brings out unbeatable flavors and textures in every bite. With juicy seared pork, crispy nachos, gooey cheese, and tangy crunch from the slaw, this recipe is perfect for backyard gatherings, game day, or any time you want to showcase your grilling mastery without needing pots, pans, or an oven.