Not your average nachos as these use BBQ pork! Great idea for leftover pork roast, ribs, pork chops, etc.
Start out with a layer of nacho chips. Use your favorite kind. I use Snyder's white as they're a little lower in fat.
Heat the BBQ meat just until warm so you can handle it. Dot some chunks of meat around on the chips.
Top with some chopped onions, black olives, and black beans.
Drizzle a swirl of BBQ sauce around the toppings. Not too much or it'll make the chips soggy. Just enough to have a hint of sweetness.
Shred some cheese and spread over.
Pop under the broiler for about 2 minutes or until the cheese is melted.
Top with shredded lettuce and diced tomatoes.
Serve with sides of sour cream and salsa.