This recipe is a creative twist on traditional nachos. Using pulled pork meat as the base ingredient, with home-made chips and bacon. Also known as “red-neck nachos”, this is a great idea for when you are watching Superbowl, or when having friends over at your house.
Pulled Pork Nachos Recipe
- Small potatoes
- White vinegar
- 1 white onion
- 6 strips of bacon
- Frog bone Cajun BBQ Sauce
- Graded cheddar cheese
- Graded Colby cheese
Home-made potato chips
- Slice potatoes in round slices (about an 8th of an inch thick)
- Soak in cold water.
- Boil in water with 2 tablespoons of white vinegar (3 minutes)
- Fry in oil at 325 degrees
- When bubbles stop, dry on paper
- Caramelize onion with salt & black pepper
- Render down the strips of bacon
- When done, crisp pulled pork in leftover bacon grease
- While still on the stove, add caramelized onions to the pork
- Add BBQ sauce to the mix
Pulled Pork Nachos
- Cover oven dish with parchment paper and lay out the chips
- Spread the pork on top of the chips
- Spread cheddar cheese on one side, Colby cheese on other side
- Add bacon and Jalapeños on top
- Put in preheated oven (350 degrees) until all the cheese melts
- Top with green onion and sour cream
- (Optional) Add some hot pepper sauce
Smoked Boston Butt Recipe (Smoked Pork Butt) Boston shoulder roast, shoulder butt, shoulder blade roast. Most of us know it by its most common name, the Boston Butt. In this guide you will find tips on making a great smoked Boston butt, from choosing the meat to serving it.
5 Basic Tips For Smoking Meat Tip #1: The most important tip I can give you is to have patience and never hurry your cook because low and slow with a smoker is key to creating your masterpiece.
Recommended BBQ Tools for getting the job done: