Place pulled pork in a saucepan with a splash of water, apple juice or, if desired, a spoonful of your favourite barbeque sauce.
Cover and cook over medium heat until heated through.
On a parchment lined baking sheet, lay out the nacho chips in one large layer.
Cover with the shredded cheese followed by the pulled pork.
Spread the caramelized onions, corn, red pepper, and pickled Jalapeños evenly over the nachos.
Bake until cheese is melted, about 15 minutes.
Garnish with green onions and cilantro.
Serve accompanied with lime wedges, salsa, sour cream and hot sauce.
Optional toppings for the nachos include black or green olives, diced green pepper, diced tomato, chopped onions, pineapple, black beans, refried beans, bacon, hot pepper rings, thinly sliced radishes.