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A Great New Year’s Eve Snack – Pulled Pork Nachos

This snack is actually great for all kinds of occasions, but it seemed like a pretty good one to make for New Year’s Eve as well if you want something different for your party guests or for yourself. Ideally, you would want to make the pulled pork well ahead of time so you have it on hand and ready to go. When I made these, I had some leftover pulled pork that I used from the dinner we had and it fit perfectly with the nachos. If you want to try the recipe and find you do not have the time to make the pulled pork yourself, you can always try buying pulled pork that has been pre-made and heating it up for use. It may not taste as good, but it will get the job done. My recommendation is if you have the time, go for it. If you can’t do it for this New Year’s Eve, keep it in mind for football playoff games, Super Bowl parties or they next time you just want a really good snack and what to take your nachos dish to the next level. I got this recipe from Food Republic, but you can certainly do different variations on this, as I did.

Pulled Pork Nachos

For the Pork Rub:

1/4 cup smoked paprika

 

1/4 cup kosher or sea salt
1/4 cup brown sugar 
1/4 cup chili powder
1/4 cup ground cumin
2 teaspoons ground black pepper

For the Pork:

1 4-5 pound pork shoulder or butt

1 bottle of your favorite beer

For the Barbecue Sauce:

2 cups ketchup

1 cup whole-grain mustard

1/2 cup apple cider vinegar

1/4 cup bourbon

1/4 cup reserved pork rub

For the Nachos:

1 bag tortilla chips

1 can black beans, drained and rinsed

shredded Monterrey jack
red onion, sliced or diced
thinly sliced scallion
thinly sliced Fresno or other mildly hot peppers

For the barbecue sauce: Combine all your ingredients in a small pot, and whisk them for a bit to get everything incorporated together. Put the pot on the stove over medium heat, and wait for the sauce to start bubbling, stirring occasionally.Let it bubble for about a minute (while stirring a little bit), and then pull it off the heat and set aside, or refrigerate if making ahead.

For the pulled pork: Preheat the oven to 300 degrees, and then combine all the dry ingredients for your pork rub, making sure you mix the ingredients well so that everything is evenly distributed. Rub down your pork. There’s a possibility you’ll have more rub than you need depending on how big your pork butt is, but that’s more good news than bad and you can always store it for another use.

Place the pork in a baking dish and pour in the beer. Cover with foil and place it in the oven. Every hour after the first couple of hours you can go in and baste it a little. Depending on your oven and the size of your pork it will take about 5 to seven hours to cook completely.

Pull the pork out of the oven and let it cool off a bit before you start pulling it apart with your fingers and removing any unsavory bits such as any bones or large pieces of fat. Mix the pulled pork with enough barbecue sauce (reheated if made ahead) to coat to your liking.
To assemble the nachos:  Preheat the oven to 350 degrees, then arrange a thick layer of tortilla chips on a foil-wrapped cookie sheet or in a pie plate, spreading the chips out for as close to 100% cookie sheet or pie plate coverage as possible.

Top your nachos in this order, or choose however you like them best:

  • Pork
  • Red onion
  • Beans
  • Jack cheese
  • Scallions
  •  Peppers

Once the cheese is fully melted and just starting to crisp the nachos should be done. Bake for about 20 to 30 minutes to achieve a nice, crispy level. Serve with salsa, sour cream and guacamole.

You can use all kinds of cheese when making these nachos; it is really up to you as far as preference. You can also make some changes and add things like tomato or black olives or even try making it with some barbecue baked beans for a really different flavors. They are nachos after all, so it is pretty hard to go wrong with them. The plate I made was on a pie plate so I had layered everything a couple of times before putting it in the oven. Needless to say, there weren’t any left after I put them out; they went pretty quickly.

That’s all I have for today. Check back again for more new recipes. I hope everyone has a safe New Year’s Eve and enjoy wherever you are going to be and whomever you are going to ring in the new year with. Thanks for making 2013 such a great year for my blog. it has blown up to be a lot bigger than I had ever thought it would get and I am so glad so many people enjoy sharing the recipes and fun with me. I am looking forward to an even better and more fun 2014. Enjoy the rest of your day and enjoy your meal! Happy New Year!

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Posted by on December 31, 2013 in Cooking, Holidays, Leftovers, Pork, Snacks

 

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Recipe of the Day: What to Cook in January 2013 : Recipes and Cooking : Food Network

Recipe of the Day: What to Cook in January 2013 : Recipes and Cooking : Food Network.

Everyone loves nachos and with Super Bowl coming up soon, you want to make sure you have just the right snacks for the big game. If you can’t decide how to make your nachos or want to try something completely different than the usual stuff, Food Network has compiled 50 nacho recipes for you to look at and choose from so you can make them on game day. Enjoy!

 

 
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Posted by on January 21, 2013 in Appetizers, Cooking Websites, Snacks

 

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Nachos For Obama! A Celebration Of Our President’s Favorite Junk Food. | Food Republic

Nachos For Obama! A Celebration Of Our President’s Favorite Junk Food. | Food Republic.

Okay, politics aside from all of this, everyone, Republicans, Democrats, Independents, heck even space aliens love nachos. I have made my own in several different variations over the years and it gives you a chance to experiment and put whatever you like on nacho chips. Here are some great recipes from Food Republic to cover some basic nacho ideas, including how to make your how homemade tortilla chips (which I have tried and they are much better than store bought, by the way). Check it out and see if you like them!

 
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Posted by on November 7, 2012 in Appetizers, Cooking Websites, Snacks

 

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Jennifer Probst

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