Loaded Pulled Pork Nachos

Step 1

Place the jalapeños on a cutting board with the stem pointing toward you. Slice off the top quarter of the pepper just below the stem, then slice the pepper lengthwise into thin strips about 1/8-inch wide. Discard the seeds and white ribs that fall out as you work.

Step 2

Cut the red onion in half, then place the flat side down on the cutting board. Slice crosswise into thin half-rings about 1/8-inch thick, separating the rings as you go.

Step 3

Pick the cilantro leaves from the stems, discarding the stems, and place the leaves in a small bowl.

Step 4

Cut the lime in half, then cut one half into thin wedges for squeezing; juice the other half into a small bowl, squeezing firmly over your fist to catch seeds.

Step 5

Pour the barbecue sauce into a large skillet and place it over medium heat until small bubbles form around the edges, about 2 minutes.

Step 6

Add the pulled pork to the skillet and stir with a wooden spoon, breaking up any large clumps as you mix, until the pork is evenly coated and steaming hot, about 5 minutes.

Step 7

Pour the sour cream into a small bowl, add the minced garlic, the juice from the lime half you squeezed, and a pinch of salt.

Step 8

Whisk the mixture with a fork until smooth and no lumps of sour cream remain, about 1 minute.

Step 9

Pour about 1/3 of the tortilla chips into a large serving platter, arranging them in a single layer across the bottom.

Step 10

Sprinkle about 2/3 cup of the shredded cheddar over the chips, then scatter about 1/3 of the warm pork on top of the cheese.

Step 11

Repeat with another layer of chips, cheese, and pork, then top with the remaining chips, the last of the cheese, and the remaining pork.

Step 12

Drizzle the lime-garlic crema over the nachos in thin lines, using about 3 tablespoons total, to ensure some drizzle reaches the lower layers.

Step 13

Scatter the sliced jalapeños evenly across the top, then scatter the sliced red onion, then scatter the cilantro leaves.

Step 14

Place the lime wedges on the platter next to the nachos so guests can squeeze fresh lime juice on their portion before eating.