Fully-Loaded Pulled Pork Nachos

 

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Fully-Loaded Pulled Pork Nachos

I remember eating a dish of pulled pork nachos at the Raleigh Times in Raleigh, NC when I was in my early twenties. The star of this dish was the tender pulled pork topping, which struck me at the time as such a luxurious improvement to the ground beef that I was so used to seeing.
The recipe below makes an enormous nacho platter.

Ingredients

  • 3 Tbsp salted butter
  • 2 Tbsp all-purpose flour
  • ½ tsp cayenne pepper
  • 2/3 cup whole milk
  • 12oz American cheese
  • Kosher salt & freshly-ground black pepper, to taste
  • 1 bag of your favorite tortilla chips
  • 1 cup shredded cheddar cheese
  • 1 can black beans, drained and rinsed
  • 1 cup Roma tomatoes, medium dice
  • ½ red onion, medium dice
  • 2 fresh jalapeno peppers, finely sliced
  • ¼ cup pickled sliced jalapenos peppers
  • Zest of ½ lime
  • Juice of ¼ lime
  • 24oz cooked pulled pork, warmed up
  • ¼ cup BBQ sauce of your choice, NC-style of nice here
  • 1 cup sour cream
  • 1 cup hot chunky salsa
  • 2 cups guacamole
  • ¼ cup chopped cilantro

Instructions 

  • In a medium sauce pot on the stove, add the 3 Tbsp salted butter and the 2 Tbsp all-purpose flour.
  • Cook on medium heat for 6-8 minutes, stirring often and scraping the bottom and sides with a rubber spatula so the flour doesn’t burn.
  • Add the cayenne pepper and slowly whisk in the whole milk in stages.
  • Whisk until the whole milk is fully incorporated into the butter and flour mixture.
  • Add in the American cheese, and continue to stir gently until the cheese is melted and combined with the bechamel.
  • Taste the mixture, and season with kosher salt & freshly-ground black pepper.
  • If the mixture is too thick for your liking, add a bit more milk.
  • Preheat the oven to 350F.
  • Loosely stack the tortilla chips with bits and layers of shredded cheddar cheese, black beans, tomatoes, onions, and fresh & pickled jalapeno peppers.
  • Bake in the oven for 4 minutes, or until the cheese is somewhat soft but not completely melted.
  • Add the warm pulled pork, lime zest, lime juice, BBQ sauce, sour cream, salsa, and guacamole on top of the chips and beans and vegetables and pulled pork.
  • Top with the hot nacho cheese sauce that you made earlier.
  • Garnish with the chopped cilantro and serve warm.

Notes

This is a great use of leftover pulled pork, if you find yourself cooking an entire pork butt and are wondering what to do with it all.
You can serve some extra nacho cheese sauce on the side, to top-off the nachos with more sauce once the initial layer of cheese sauce gets consumed with the top layer of chips.

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