I’m so excited to have Aly from Backyard to Ballroom on board as a monthly contributor for High Heels to Hot Wheels. She comes with lots of culinary experience and creative kitchen talent and I think we are really going to love her visits each month!
I hope you spent this past holiday weekend enjoying some exciting college football. We had been anxiously awaiting kickoff weekend for a while, but not only for the games we were also planning to make these delicious nachos.
Here’s your game plan for this dish:
1. Cook your pork the day before.
3. Then make as many trays as you and your team can destroy during the game.
This recipe makes about two trays, but if you use more chips and toppings, you could really make nachos all day. Otherwise, you will have lots of leftover pork for sandwiches, quesadillas, BBQ baked potatoes, empanadas the possibilities are endless.
See you guys next month!
Aly at Backyard to Ballroom
The barbecued pork portion of this recipe was adapted from Food Network.com
- 2 onions, peeled and quartered
- 1 whole pork butt (pork shoulder roast)
- Kosher salt
- Freshly ground black pepper
- One 11-ounce can chipotle peppers in adobo sauce
- 2 12 oz. cans of Dr. Pepper
- 4 T brown sugar, packed
- Tostito's restaurant style tortilla chips
- 1 cup shredded cheddar cheese
- 1 jar Leigh Oliver's White Hot Queso (available at Whole Foods, but any queso would work), warm
- 1 cup BBQ sauce (I used sauce from Tom's, a restaurant in Memphis,it's a little sweet and hot), warm
- Half a red onion, diced
- 1 tomato, diced
- 1 jalapeno, diced
- Sliced black olives
- 1 avocado, diced
- 1 bunch green onions, sliced
- Preheat the oven to 300 degrees. Place the onion quarters in the bottom of the pot. Season the pork with salt and pepper. Put on top of the onions. Pour the chipotle peppers on top of the pork. Pour the Dr. Pepper over everything. Add the brown sugar to the liquid and stir well. Cover, put in the oven, and cook for at least 6 hours. Flip every 2 hours. Let cool until you can handle and shred. Put back in the juices and cool overnight.
- Preheat the oven to 350 degrees. Reheat the pork, on low heat, until warm, and keep over very low heat. Using either a platter or an ovenproof tray, make a single layer of chips. (To ensure you've got even coverage of toppings, you want a single layer of chips.) Sprinkle the chips with a handful of shredded cheese. Pop the tray of chips and cheese into the oven until the cheese is melty. Remove the chips and start layering the toppings. First add the pork. Using tongs take small pieces of pork and arrange them all over the chips. Make sure to cover the chips with pork.
- Now, drizzle the warm queso over the pork and chips with a spoon.Next, drizzle the warm BBQ sauce. (You want to avoid adding too much of the queso or BBQ sauce so your nachos don't get soggy.) Sprinkle the remaining toppings; red onion, tomato, jalapeno, black olives, avocado, an=d green onion, evenly over the nachos.
- Dig in! This will definitely be a big win with your friends and family. Enjoy!
Do these not look insanely good?!?! Thanks, Aly for this awesome nacho recipe!!! I am so excited to have you visit every month. Be on the lookout for more of her amazing recipes next month. In the meantime, check out a few of her other recipes on her blog Backyard to Ballroom and be sure to follow Aly on Facebook, Instagram & Twitter.
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