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5 pounds Pulled pork, cooked, frozen, thawed
8 pounds Corn tortilla chips, whole grain rich
5 pounds 10 ounces (1 gallon) Black beans, canned, drained, rinsed
4 pounds Mozzarella cheese, shredded
3 cups Kikkoman Low Sodium Gluten-Free Sweet & Sour Sauce
1 cup Kikkoman Thai Style Chili Sauce
4 cups Green onion, raw, thinly sliced
4 cups Cilantro, fresh, chopped


Preheat oven to 350°F. 


Spray two full-size 2-inch steamtable pans with pan release spray. Place 5 pounds of the thawed pulled pork meat into each prepared pan. Break the meat apart into chunks and distribute into a single layer. Bake the pulled pork in the preheated oven for about 20-25 minutes, or until the meat begins to brown slightly on the surface. 


CCP: Cook to a minimum internal temperature of 135°F. Remove from the oven. 


CCP: Hold hot at 135°F or higher.


Place 2 ounces of corn tortilla chips into each oven-proof serving container. Top with 1.3 ounces of the heated pulled pork, 1/4 cup of black beans, and 1 ounce of shredded mozzarella cheese. Place the portions of nachos on a sheet pan and bake in the preheated 350°F oven for about 3 minutes, or until the cheese begins to melt. Transfer nachos to a warmer. 


CCP: Hold hot at 135°F or higher.


Meanwhile, combine the Kikkoman Low Sodium Gluten-Free Sweet & Sour Sauce and Kikkoman Thai Style Chili Sauce in a small container. Set aside.


To serve, remove nachos from the warmer and drizzle with 1 tablespoon of the spicy sweet and sour sauce mixture. Top with 1 tablespoon each of sliced green onion and chopped fresh cilantro.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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