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Bbq Nachos Recipe

Name: THE SMOKE PITs BBQ NACHOS Recipe
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 3 lbs pork shoulder (bone-in or boneless), trimmed; 1.5 tbs kosher salt; 1 tsp black pepper, ground; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 0.5 cup apple cider vinegar; 1 cup chicken or pork stock; 1 cup Southern Sweet sauce (see Sauce section) or prepared; 1 cup ketchup; 0.25 cup apple cider vinegar; 0.25 cup brown sugar, packed; 2 tbs molasses; 1 tbs Worcestershire sauce; 1 tsp hot sauce; 1 tsp smoked paprika; 2 cloves garlic, minced; 0.5 tsp salt; 1 cup milk; 0.5 cup half-and-half; 2 tbs unsalted butter; 2 tbs all-purpose flour; 2 cups shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 0.25 cup diced green chiles (mild), drained; 0.5 tsp ground cumin; 0.5 tsp salt; 0.25 tsp black pepper; 12 cups large tortilla chips; 4 cups pulled pork, shredded (from Pulled Pork section)

Inspired by THE SMOKE PIT

Time3h 30m

Serves4

Comes with two small sides, pickles, onions and hushpuppies or cornbread. Pulled pork, Southern Sweet sauce, queso.

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Ingredients

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Pulled Pork

3 lbs pork shoulder (bone-in or boneless), trimmed

1 1/2 tbs kosher salt

1 tsp black pepper, ground

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Smoked paprika

1/2 cup Apple cider vinegar

1 cup chicken or pork stock

1 cup Southern Sweet sauce (see Sauce section) or prepared

Southern Sweet Sauce

1 cup Ketchup

1/4 cup Apple cider vinegar

1/4 cup brown sugar, packed

2 tbs molasses

1 tbs Original Worcestershire Sauce

1 tsp Hot sauce

1 tsp Smoked paprika

2 cloves Garlic, minced

1/2 tsp Celtic sea salt

Queso

1 cup Milk

1/2 cup half-and-half

2 tbs Unsalted butter

2 tbs 00 bread flour

2 cups shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1/4 cup diced green chiles (mild), drained

1/2 tsp Ground cumin

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Assembly & Toppings

12 cups large tortilla chips

4 cups pulled pork, shredded (from Pulled Pork section)

3/4 cup Southern Sweet sauce (warmed)

2 cups queso (warm)

1/2 cup pickled jalapeños, sliced

1/2 cup diced red onion

1/2 cup sliced pickles (bread & butter or dill), thin

1/4 cup Fresh cilantro, chopped

2 tbsp scallions, thinly sliced

1/2 cup sour cream (optional)

6 pieces hushpuppies or cornbread, warm (2 small sides per order)

Pickles & Onions (quick prep)

1/2 cup Red onion, thinly sliced

1/4 cup Apple cider vinegar

1/4 cup water

1 tsp sugar

1/4 tsp Celtic sea salt

Method

Pulled Pork

Season and sear

Pat the pork shoulder dry. Mix kosher salt, black pepper, garlic powder, onion powder, and smoked paprika and rub evenly over the pork. In a large Dutch oven or heavy skillet over medium-high heat, add 1 tablespoon oil and sear the pork on all sides until browned, about 3–4 minutes per side.

Braise

Add apple cider vinegar and stock to the pot, scraping up browned bits. Cover and transfer to a 300°F (150°C) oven or reduce heat to low on the stovetop. Cook until fork-tender, about 3–4 hours (internal temp ~195–205°F). Alternatively, cook in a slow cooker on low 8 hours.

Shred and sauce

Remove pork and let rest 10 minutes. Shred meat with two forks, discarding excess fat. Mix shredded pork with 1 cup Southern Sweet sauce and warm gently in a pan until combined, about 5–7 minutes. Keep warm for assembly.

Southern Sweet Sauce

Combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, hot sauce, smoked paprika, minced garlic and salt in a small saucepan over medium heat. Bring to a simmer, reduce heat to low and cook gently 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt or sweetness. Cool slightly before using or refrigerate up to 1 week.

Queso

Make roux and milk base

In a medium saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute to form a blond roux. Gradually whisk in milk and half-and-half until smooth. Bring to a gentle simmer, stirring frequently, until slightly thickened, about 3–4 minutes.

Add cheese

Lower heat to low. Add shredded cheddar and Monterey Jack a handful at a time, stirring until melted and smooth. Stir in diced green chiles, cumin, salt and black pepper. Keep warm; if too thick, stir in up to 2 tablespoons more milk to reach pouring consistency.

Pickles & Onions (quick prep)

Combine apple cider vinegar, water, sugar and salt in a jar or bowl. Add thinly sliced red onion, press under liquid and let sit at least 15 minutes (longer for sweeter pickled flavor). Drain before using. Thinly slice pickles if needed and set aside.

Assembly & Serve

Preheat oven to 375°F (190°C) if you prefer melted cheese and warmed chips. On a large oven-safe platter or baking sheet, arrange half of the tortilla chips in an even layer.

Scatter half of the pulled pork over the chips, spoon about half of the warm queso across evenly, then drizzle 1/3 of the Southern Sweet sauce over the pork. Add a second layer of chips and repeat with remaining pulled pork, queso and sauce for a stacked nacho build.

Top with pickled jalapeños, diced red onion (quick-pickled), sliced pickles, chopped cilantro and scallions. If using oven, bake 6–8 minutes until cheese is bubbly and toppings are warmed. For stovetop/quick service, skip oven and serve immediately so chips stay crisp.

Serve each portion with two small sides (choice of hushpuppies or cornbread). Spoon additional Southern Sweet sauce on the side and offer sour cream. Total: place 3 hushpuppies or 2–3 small cornbread pieces per order so each plate gets two small sides as described.