Your next favorite: Pulled Pork Loaded Nachos on the BBQ
Are you longing that much for the weekend as I do? Enjoying life without obligations for a while. That includes an aperitif and with that aperitif a tasty snack can’t be forgotten. I always make sure to have some portions of Pulled Pork in my freezer. This way I always have a load at hand when we feel like making these Pulled Pork Loaded Nachos. We’ve made this Mexican dish countless times and strangely enough I didn’t manage to put this recipe online yet. Time for a change! Last weekend we made Pulled Pork Loaded Nachos again at the BBQ. This time I also took the time to take a picture from the result to share with you.
Disclaimer: Recipe for @Lidl Belgium. This post contains affiliate links. All opinions expressed are personal and sincere.
Unlike many Mexican classics, the Nachos have a less rich history in time. Although all of that is relative since this bite has been around for about 80 years. In the 40’s 4 hungry American women enter the Mexican Victory club and ask chef Ignacio “Nacho” Anaya for an original snack. Mr. Nacho has to work with his stock and decides to deep fry Tortilla sheet, then cover them with a generous cheese sauce and finish them off with pickled peppers. A great succes as it turned out, because in the meantime this creation is conquering the world under Chef Anaya’s nickname: “Nacho”. In addition, numerous varieties have been developed in which the Nachos are complemented with various toppings. From chili con carne, pulled beef, … to even vegan and / or culinary variants. There are even books that only focus on Nachos recipes. “Buenos Nachos” for example, in which 75 different recipes are shared from various chefs around the world. For these Pulled Pork Loaded Nachos we use as toppings next to the melted cheese, Pulled pork from the BBQ, a tomato salsa, pickled red onion and sour cream Guacamole.
Most of the work for this recipe is in making the Pulled Pork on the BBQ. In this post you can read more about how to make Pulled Pork and I share some potentially interesting considerations/experiences. But also these recipes might be fun to experiment with? It takes some work to make Pulled Pork, but it’s certainly worth investing some time in this. Once you can pick the Pulled Pork from the freezer, making this dish doesn’t pose many challenges anymore. The salsa is made in the blink of an eye and the sour cream Guacamole and pickled onions for these Pulled Pork Loaded Nachos are also made in a few minutes. Although you will have to take some time for the last one to let the brine cook the onions. These toppings create a balance with the savory taste of the Pulled Pork, Cheddar and Tortilla Chips which I feel gives the dish even more depth.
The nice thing about Nachos is that you can vary it endlessly. At least once a month we make a new variety here. Only two of them made it to the blog for the time being as we usually eat them at a time when we’re in good company and I choose not to take pictures. This version with minced meat and red beans is definitely a must to try out as well. Do you guys sometimes make nachos? If so, which toppings do you prefer?
- 300 gr. Tortilla chips In this case sweet chili pepper Tortillas from Lidl
- 150 gr. Pulled Pork
- 2 tbsp BBQ sauce of your choice here Sweet Baby Ray's chipotle honey chipotle BBQ sauce.
- 1 handful Grated Cheddar Cheese
- Fresh cilantro to taste
- 2 red onions
- 150 ml white vinegar
- 30 ml apple juice
- 20 ml pernod
- 1 El agave syrup or honey
- 1 pinch of salt
- 1 bowl fresh cherry tomatoes
- lime juice to taste
- coriander to taste
- pepper and salt to taste
- 1 avocado
- 2 tbsp sour cream
- 1 piece of red pepper
- lime juice to taste
- pepper and salt to taste
Make sure you already have some Pulled Pork ready for you to finish these Pulled Pork Loaded Nachos. You can prepare it according to the instructions in this post.
Mix the ingredients for the brine in a saucepan and bring it gently to boiling point. Remove from the fire.
Cut the red onion into fine rings s and place in a wecking jar. Pour over the still warm brine. Place in a cool place for at least 4 hours.
Finely chop the cherry tomatoes and season with pepper, salt, lime juice and cilantro. Work to your own taste. The salsa may taste fresh however, to balance the savory flavours of the cheese and pulled pork.
Add the flesh of the avocado to a blending cup and add the sour cream. Crush and mix by hand and season with pepper, salt and lime juice.
Finely chop the hot chili pepper and stir it under the sour avocado cream.
Prepare your bbq for a session at medium temperature (+-200°C).
Place a layer of tortilla chips in your skillet or refractory dish and cover with a few pieces of pulled pork, some BBQ sauce, a few spoons of tomato salsa and a few spoons of sour avocado cream.
Cover with freshly grated cheddar and lime zest and add some pickled onions.
Repeat this step so that your dish obtains two layers and place on the BBQ for about ten minutes until the Cheddar cheese has melted.
Finish with fresh cilantro, a few strings of pickled red onion and some fresh lime zest.