Twice this summer, at festivals, I experienced this wonderful nachoy concoction. I don’t know who dreamed it up, but I am quite sure we would be the very best of friends. Pulled pork. BBQ sauce. Chips. Melted cheese. Whaaat?!
I absolutely love, love, love BBQ (and a mighty fine red BBQ sauce). I think that it should seriously be considered as a major food group. Enter cheesy nachos (which I also have a love for) and you’ve got a combination that is absolutely mouthwatering.
Can we just zoom in on that pile of yum…
Normally, I would prefer to have a nice pork butt straight off the smoker (contrary to popular belief-pork butt is not the butt of a pig-gross-it’s actually the shoulder). But on a weeknight…that’s just not practical. So I whipped out the crock pot and let it do its thing while I was at work.
Yes, I did eat these for dinner. No, I am not ashamed. I do eat healthy…most of the time.
I must confess. I am a horrible crock pot cook. I somehow overcook everything that I attempt. Matt usually cringes when he sees the crock pot on the counter in the morning. Yeah…it really is that bad. But I continuously try it out, because if I could get the hang of it…it’s a seriously convenient way to cook dinner! The recipe that I used for my pulled pork is over at eat.drink.love. I let my crock pot run on a low setting for about 9 hours, then left it on the ‘warm’ setting until we were ready to eat. SUCCESS! This pulled pork was awesome-even if it wasn’t smoked.
Other than pulled pork, there is really no recipe needed. Take what you love and build your masterpiece.
Alright, I did make my own nacho cheese…because quite frankly, cheese in a jar…it kind of freaks me out. Homemade nacho cheese is super easy and far less sketchy. I’ve included the recipe below. I highly recommend it.
Here’s what I piled on my nachos…
- blue corn chips
- pulled pork
- Rufus Teague BBQ sauce (my faaaavorite)
- homemade nacho cheese (see recipe below)
- pickled jalapenos
- plain Greek yogurt (or sour cream)
- chopped cilantro
And here is the recipe for the drizzly nacho cheese…
- 4 tablespoons butter
- 4 tablespoons flour
- 1 teaspoon onion powder
- 2 cups milk, preferably room temperature
- 1 pound cheddar cheese
- Hot sauce, to taste
- salt to taste
- In a saucepan, melt butter over medium heat. Whisk in flour and let cook for about one minute.
- Slowly whisk in milk. Let thicken.
- Turn heat to low. Stir in cheese until smooth. Add a few dashes of hot sauce and salt to taste. Keep over low heat until ready to use.
- Add chopped jalapenos or taco seasoning for additional flavor.