BBQ Pulled Pork Nachos

Name: BBQ Pulled Pork Nachos
Prep time: 8 h
Cook time: 8 h
Total time: 8 h
Yield: 4
Cuisine: American
Ingredients: 118 milliliters apple cider vinegar; 1 can or bottle of your favorite beer; 59 milliliters bourbon; 59 milliliters brown sugar (I like demerara); 1 can black beans, drained and rinsed; 59 milliliters chili powder; 4 servings thinly sliced fresno or other mildly hot peppers; 4 servings crumbled goat cheese; 59 milliliters ground cumin; 2 teaspoons ground black pepper; 473 milliliters ketchup; 4 servings shredded monterey jack; 59 milliliters reserved pork rub; 2 kilograms pork shoulder or butt; 4 servings red onion, sliced or diced; 4 servings thinly sliced scallion; 59 milliliters kosher or sea salt; 59 milliliters smoked paprika; 1 large bag tortilla chips; 237 milliliters whole-grain mustard

BBQ Pulled Pork Nachos

The recipe BBQ Pulled Pork Nachos could satisfy your Mexican craving in around 8 hours. One portion of this dish contains around 79g of protein, 50g of fat, and a total of 1334 calories. For $7.89 per serving, you get a hor d'oeuvre that serves 4. A mixture of chili powder, onion, ground cumin, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the brown sugar you could follow this main course with the Brown-sugar Pound Cupcakes With Brown-butter Glaze as a dessert.

Instructions

Barbecue sauce

Ingredients you will need

Barbecue Sauce

Combine all your ingredients in a small pot, and whisk them for a bit to get everything incorporated together.

Equipment you will use

Whisk

Pot

Put the pot on the stove over medium heat, and wait for the sauce to start bubbling, stirring occasionally.

Ingredients you will need

Sauce

Equipment you will use

Stove

Pot

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. Pulled pork Preheat the oven to 300F, and then combine all the dry ingredients for your pork rub, making sure you mix the ingredients well so that everything is evenly distributed. Now 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. Put your rubbed-down butt (haha) in a baking dish and pour in the beer. Cover with foil and throw it in the oven. Every hour after the first couple hours you can go in and baste it a little (or better yet, use a flavor injector; check out this official Food Republic instagram). Depending on your oven and the size of your butt (ha!) it'll take 5-7 hours. Pull it 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 (like any bone or fat).

Ingredients you will need

Pulled Pork

Boston Butt

Dry Seasoning Rub

Beer

Bone

Pork

Equipment you will use

Baking Pan

Aluminum Foil

Oven

Mix the pulled pork with enough sauce (reheated if made ahead) to coat to your liking. Nachos Preheat the oven to 350, then arrange a thick layer of tortilla chips on a foil-wrapped cookie sheet, spreading the chips out for as close to 100% cookie sheet coverage as possible. Top yournachosin this order (or don't: they're nachos, they'll be fine): Pork Goat cheese Red onion Beans Jack cheese Scallions Fresno peppers

Ingredients you will need

Fresno Pepper