Erik Snyder
TVWBB Fan
I'd like to make some for the game tonight. Any thoughts on ideas?
Pulled Pork Nachos
- Thread starter Erik Snyder
- Start date
What are you looking for? Is the pork done already?
We typically pull a wad of pulled pork out of the freezer, and chop off a hunk and warm it.
Then we throw chips, melted ("wet") cheese, the pork and a drizzle of BBQ sauce on top.
Add some onion, jalapeno, lettuce and tomato on top if you want.
This is our "I don't know what to cook for dinner" or something we throw together for a quick meal.
We typically pull a wad of pulled pork out of the freezer, and chop off a hunk and warm it.
Then we throw chips, melted ("wet") cheese, the pork and a drizzle of BBQ sauce on top.
Add some onion, jalapeno, lettuce and tomato on top if you want.
This is our "I don't know what to cook for dinner" or something we throw together for a quick meal.
Erik Snyder
TVWBB Fan
The pork is cooked. I'm just looked for some accompanying ideas to add to the pork and cheese.
Larry Wolfe
Closed Account
Here's some Chuck Nacho's , you can do the same with pork. I did but can't find the link or pic's of some pulled pork nachos with coleslaw on them. Sounds weird, but was fantastic!
Here in Memphis, there are two schools of thought on BBQ nachos - "ballpark" style or "restaurant" style. The restaurant style comes with chips meat (usually pulled pork) lettuce, tomatoes, refried beans shredded cheddar, onions, etc. The ballpark style are usually just meat (again, usually pulled pork), chips, melted nacho-style cheese, and sauce.
I'm a minimalist, I like the ballpark style. My wife likes this style also and usually just adds sour cream.
It's one my absolute favorite meals to get at a bbq joint because you usually get a great amount of food at a great price. You really get to tell how good their bbq is too.
I'm a minimalist, I like the ballpark style. My wife likes this style also and usually just adds sour cream.
It's one my absolute favorite meals to get at a bbq joint because you usually get a great amount of food at a great price. You really get to tell how good their bbq is too.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Sean S.:
man, i love those things, cullen. now i know what i'm making if i get a snow day tomorrow... </div></BLOCKQUOTE>
Snow day? Have you got your car unburied since the last snowfall?
man, i love those things, cullen. now i know what i'm making if i get a snow day tomorrow... </div></BLOCKQUOTE>
Snow day? Have you got your car unburied since the last snowfall?
These always turn out great.
The Original BBQ Nachos
Recipe courtesy Ernie Mellor
Prep Time: 40 min Inactive Prep Time: 15 min Cook Time: 8 hr 30 min Level:
Intermediate Serves: 8 to 10 servings
Ingredients
2 pounds Hog Wild Style Flour Tortilla Chips, recipe follows, or corn tortilla chips
2 pounds pulled pork shoulder, recipe follows
1 pint BBQ sauce (recommended: Hog Wild Killa Wet Sauce)
1 quart Nacho Cheese/Queso Sauce, recipe follows
3 tablespoons your favorite dry rub (recommended: Hog Wild Special Dry Sauce)
Directions
Arrange chips on a large serving platter. Cover with BBQ pork shoulder. Top with BBQ sauce and then smother with the Nacho Cheese/Queso Sauce. Sprinkle generously with rub and then serve immediately.
Hog Wild Style Flour Tortilla Chips:
1 gallon vegetable or canola oil
2 tablespoons kosher salt
2 tablespoons your favorite dry rub (recommended: Hog Wild Special Dry Sauce)
24 (10-inch) flour tortillas
Place oil in a deep fryer or in a large, heavy-bottomed Dutch oven. Heat oil to 325 degrees F.
Meanwhile, combine salt and dry rub in a small bowl. Cut tortillas into chip-sized triangles. When oil is 325 degrees F, carefully add cut tortillas and deep fry for about 3 minutes, turning at least once until a light golden brown. Remove chips from oil and dust with salt-dry rub mixture.
Real Memphis BBQ-pulled Pork Shoulder (Boston butt):
1 (8-pound) Boston butt pork roast
16 ounces your favorite wash (recommended: Hog Wild Hog Wash)
5 ounces your favorite dry rub (recommended: Hog Wild Special Dry Sauce)
Preheat a charcoal grill for indirect cooking to 225 to 250 degrees F. Inject the meat with wash. Alternatively, you can also marinate the pork in Hog Wash overnight in the refrigerator. Season pork generously with dry rub. Place meat on grill and cook until the internal temperature of the meat is consistently 180 degrees F for at least 1 hour; it will take about 8 hours to reach 180 degrees internally. Remove meat from grill and let rest for at least 15 minutes.
Pull the meat with your hands and remove any fat or gristle. Gently sprinkle pulled meat with dry rub and then toss like a salad.
Nacho Cheese/Queso Sauce:
1 pound pasteurized cheese (recommended: Velveeta)
8 ounces shredded Cheddar
8 ounces shredded Monterey jack cheese
1 (14-ounce) can tomatoes with green chilies (recommended: Ro-tel)
1 tomato, diced
1/2 jalapeno pepper, finely diced
1/2 red onion, finely diced
2 green onions, chopped
1/2 teaspoon freshly ground black pepper
1 tablespoon ancho or chipotle (or other) ground chile pepper
Kosher salt
Combine all ingredients in a double boiler and stir until melted. Season with salt, to taste.
The Original BBQ Nachos
Recipe courtesy Ernie Mellor
Prep Time: 40 min Inactive Prep Time: 15 min Cook Time: 8 hr 30 min Level:
Intermediate Serves: 8 to 10 servings
Ingredients
2 pounds Hog Wild Style Flour Tortilla Chips, recipe follows, or corn tortilla chips
2 pounds pulled pork shoulder, recipe follows
1 pint BBQ sauce (recommended: Hog Wild Killa Wet Sauce)
1 quart Nacho Cheese/Queso Sauce, recipe follows
3 tablespoons your favorite dry rub (recommended: Hog Wild Special Dry Sauce)
Directions
Arrange chips on a large serving platter. Cover with BBQ pork shoulder. Top with BBQ sauce and then smother with the Nacho Cheese/Queso Sauce. Sprinkle generously with rub and then serve immediately.
Hog Wild Style Flour Tortilla Chips:
1 gallon vegetable or canola oil
2 tablespoons kosher salt
2 tablespoons your favorite dry rub (recommended: Hog Wild Special Dry Sauce)
24 (10-inch) flour tortillas
Place oil in a deep fryer or in a large, heavy-bottomed Dutch oven. Heat oil to 325 degrees F.
Meanwhile, combine salt and dry rub in a small bowl. Cut tortillas into chip-sized triangles. When oil is 325 degrees F, carefully add cut tortillas and deep fry for about 3 minutes, turning at least once until a light golden brown. Remove chips from oil and dust with salt-dry rub mixture.
Real Memphis BBQ-pulled Pork Shoulder (Boston butt):
1 (8-pound) Boston butt pork roast
16 ounces your favorite wash (recommended: Hog Wild Hog Wash)
5 ounces your favorite dry rub (recommended: Hog Wild Special Dry Sauce)
Preheat a charcoal grill for indirect cooking to 225 to 250 degrees F. Inject the meat with wash. Alternatively, you can also marinate the pork in Hog Wash overnight in the refrigerator. Season pork generously with dry rub. Place meat on grill and cook until the internal temperature of the meat is consistently 180 degrees F for at least 1 hour; it will take about 8 hours to reach 180 degrees internally. Remove meat from grill and let rest for at least 15 minutes.
Pull the meat with your hands and remove any fat or gristle. Gently sprinkle pulled meat with dry rub and then toss like a salad.
Nacho Cheese/Queso Sauce:
1 pound pasteurized cheese (recommended: Velveeta)
8 ounces shredded Cheddar
8 ounces shredded Monterey jack cheese
1 (14-ounce) can tomatoes with green chilies (recommended: Ro-tel)
1 tomato, diced
1/2 jalapeno pepper, finely diced
1/2 red onion, finely diced
2 green onions, chopped
1/2 teaspoon freshly ground black pepper
1 tablespoon ancho or chipotle (or other) ground chile pepper
Kosher salt
Combine all ingredients in a double boiler and stir until melted. Season with salt, to taste.