Forget the sad, gloopy creation you might come across in a local sports bar. If you’re looking for an awesome appetizer to munch on while settling in to watch football this weekend (snowed in or not), this is what you need, my friends.
The other night, I popped a pork roast in the oven. Slathered with my spicy coffee rub, and swimming in a happy soup of barbecue sauce and beer, this little guy roasted for about 6 hours, until I could pull it apart with a couple of forks. It smelled like a barbecue joint in here for the better part of the afternoon. (Heaven!) We feasted on it for dinner, then I figured we could have the leftovers around for sandwiches.
But then visions of nachos started dancing in my head. As they do.
I’ve upped my nacho game lately thanks to a bit of inspiration from a local DC taco joint - District Taco. They drizzle their nachos with a real-deal creamy cheese sauce… not that scary orange stuff found at Ballparks and nationwide. I created a quick cheesy sauce using a Mexican blend of cheeses. Starting with a bed of crispy tortilla chips, I layered a generous portion of the spicy, smokey pork, then a mix of roasted veggies - red onions, red peppers and corn, then drizzled cheese sauce over the top… serving the extra cheese sauce on the side for dipping.
Of course, you don’t have to spend six hours roasting a pork shoulder – you could pick up some up at a local take-out (my local favorite is Rocklands.)
After feasting on this creation, I may never eat my pulled pork on a sandwich again…
In making the pork shoulder, I used Rufus Teague Touch O’Heat bottled barbecue sauce, but I need you to know that the best barbecue sauce I’ve ever made is the Chipotle Maple Barbecue Sauce from Leite’s Culinaria. If you have the time for a project, try that one.
Pulled Barbecue Pork Nachos with Roasted Veggies and Cheese SauceServes: 4-6
- 1 3-4 lb pork shoulder
- 1 tablespoon olive oil
- 3-4 tablespoons MB's Spicy Coffee Rub, or your favorite spice rub
- 1 onion, slivered
- 1 cup barbecue sauce, I used bottled sauce from my local market, but if you'd like a project, the recipe for Chipotle Maple Barbecue Sauce (link above) is amazing
- 1 cup beer - Corona is the go-to at House Morell, but any good beer would be fine.
To make the nachos:
- 1 red pepper, slivered into thin strips
- ½ red onlon, slivered into thin strips
- 1½ cups frozen corn, thawe
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 2 cups shredded Mexican blend cheese, or cheddar cheese, or Monterey Jack cheese.
- A bag of your favorite tortilla chips - but go for a sturdier type.
To make the pork shoulder:
- Preheat the oven to 300 degrees.
- Rub the shoulder generously with the spice rub
- Coat the bottom of a dutch oven with the olive oil, and heat until shimmering.
- Sear the shoulder for about 2 minutes on each side.
- Whisk together the barbecue sauce and the beer, and pour over the pork shoulder.
- Scatter the onions over the brisket, and into the sauce, and bring the sauce to a boil.
- Pop the lid on the dutch oven, and place in the oven for about 6 hours.
- When the meat is done, pull it out of the sauce and onto a cutting board.
- Shred it with two forks, then place it back in the sauce.
- (There will be leftover pork for more nachos or sandwiches, or to serve with Mac and Cheese and coleslaw.)
To roast the veggies:
- Preheat the oven to 425.
- On a parchment-lined cookie sheet, drizzle the slivered onions, red peppers and corn with a bit of olive, sprinkle with a bit of salt and freshly ground pepper, and toss to coat evenly.
- Place the cookie sheet in the oven, and roast for about 15-20 minutes.
To make the cheese sauce:
- In a small saucepan over medium heat, melt butter and stir in flour. Pour in the milk and stir until the mixture thickens. Stirring constantly, mix in cheese. Continue to cook and stir until cheese has melted and all ingredients are well blended.
- The measurements on this will be a bit loose... as you may want to make a big platter of these puppies, or individual plates. I'll give instructions for a plate: Cover a plate with an even layer of chips. Scatter about ½ cup of pulled pork onto the chips, then about ⅓ cup of roasted veggies, then drizzle melted cheese sauce over the top to taste.