I think my stomach can tell that it’s Super Bowl Sunday. I’m not as much into the game as I am into the commercials and the food. Oh the food. I’ll use any excuse to “carb up” and this Sunday will be no different. Sitting around the TV, watching the game, drinking beer while diving into the chips, queso, pizza what have you. Sounds like a perfect day to me:)!
I have been craving all sorts of “bad” foods lately. I’ve been reading and dreaming up so many Super Bowl recipes that I began to have a massive craving for some “stick to my ribs” goodness. Earlier this week I made this delicious Slow Cooker Pulled Pork Sandwich which was to. die. for. Pondering what I should do with that leftover pork, I suddenly remembered a favorite meal I like to get when watching basketball games at the FedEx Forum in Memphis – BBQ Pulled Pork Nachos. And as far as I’m concerned, their isn’t anything else on the menu there. That’s all there is and that’s all my heart ever desires. Just give me a basket of chips, meat and cheese and I’ll be the best sports fan you’ll ever see.
I could have easily just finished out the pulled pork sandwiches this week, but I was feeling adventurous and rebellious and wanted to take this delicious pork and kick it up a notch. The nachos I get in memphis are fantabulous. Sweet, smoked Rendezvous pulled pork, topped with classic bright yellow nacho cheese sauce. But for my recipe, I wanted to give it a Mexican flair. After all they are NACHOS :). These BBQ Pulled Pork Nachos are the real deal. The sweet bbq sauce covers the pork, then you top it with creamy, silky Mexican Nacho Cheese Sauce that has the perfect amount of spice (and a little beer too:)) all over a bed of crispy tortilla chips. If you’ve never had BBQ Pulled Pork Nachos I request, nay, I implore you to try these immediately!
No more wasting precious BBQ Pulled Pork Nacho time. Let’s get started!
I used what was leftover from my Slow-Cooker Pulled Pork Sandwich recipe I made the other night. It’s so easy and requires little effort.
The quarterback of this dish (warning: there may be several football references in this dish) is the Mexican Nacho Cheese Sauce. I love love how it’s spiciness balances the sweet notes of the BBQ pork. And the best park about this dish is it’s all about assembling! Nothing takes too long to prepare so you can get right to eating
I’ll walk you through this step by step. You ready?
First, grab a sturdy plate to hold all the nacho-y goodness
Put a layer of chips on the plate, spreading them out so that each chip has a chance to get covered in pork and sauce. Yes, there is a science to nacho chip placement. See?
I had left my pork “dry” after I cooked it, so that I could add as much or as little BBQ sauce. Place about 1 cup of shredded Slow Cooker Pulled Pork in a bowl and drizzle on about 4 TBS of BBQ sauce. Toss it together until well coated.
Spread the BBQ pulled pork evenly over the chips.
Spoon the Mexican Nacho Cheese Sauce over the BBQ pulled pork and chips. Try not to drool.
Now find the best chip with the perfect pork:nacho cheese sauce ratio and place it in your mouth.
TOUCHDOWN! You WIN! How could you not? Sweet BBQ Pulled Pork, spicy Mexican Nacho Cheese Sauce served over crispy chips. Sounds like a winning play to me, coach! Enjoy!
What was your first BBQ Pulled Pork Nacho experience?
- 1 bag of tortilla chips
- 2+ cups of Slow Cooker Pulled Pork
- 4 TBS of BBQ sauce
- 1 cup Mexican Nacho Cheese Sauce
- Chopped tomatoes
- Chopped cilantro
- Chopped green onions
- Dollop of sour cream
- Dollop of guacamole
- First, grab a sturdy plate to hold all the nacho-y goodness
- Put a layer of chips on the plate, spreading them out so that each chip has a chance to get covered in pork and sauce.
- Place about 1 cup of shredded pulled pork in a bowl and drizzle on about 4 TBS of BBQ sauce. Toss it together until well coated.
- Spread the BBQ pulled pork evenly over the chips.
- Spoon the Mexican Nacho Cheese Sauce over the BBQ pulled pork and chips.
- Top with your favorite Mexican toppings. Mine are sour cream, guacamole, cilantro and tomatoes. Enjoy!