Today I want to share something with you. Something that will change your life for the better. And the fatter.
Major Caution: Do NOT decide to make these at dinner time. It takes all day long.
My Pork BBQ Nachos Recipe.
I have nothing cute to say–so here’s the beef.
One Pork Shoulder Roast or Pork Butt Roast. I get the shoulder. I don’t really know the difference–and if you didn’t know the difference, you would buy the shoulder roast, too. This should be thawed already, mmk?
Salt & Pepper
2 Medium Yellow Onions–cut into wedges
6 Cloves of Garlic- smashed with the side of a knife.
1 Can Root Beer. Do NOT use diet root beer or Barq’s. Because I hate them. Also, they will not taste right.
A big bag or two of tortilla chips that can be used for nachos.
Shredded Colby Jack Cheese. Jack cheese will work, too. Trust me when I say this: buy shredded. NOT finely shredded, and NOT SOME REDUCED FAT GARBAGE.
Your Favorite BBQ Sauce. I recommend Sweet Baby Rays Sweet & Spicy.
Sour Cream & Guacamole.
Cooking Steps (this needs to begin 8-10 hours before you eat):
- Salt and Pepper the big hunk of meat.
- Try to trim as much fat off as you can, brown the meat on all sides, then drain the fat. Just throw a couple of tablespoons of oil in a skillet, get it hottish and brown the sides.
- Put the meat in a crock pot.
- Put the garlic, onions, and root beer in the crock pot.
- Turn the crock pot to the 8 or 10 hour setting. The longer the better.
- Prepare yourself to smell something amazing all day long.
- When the 8-10 hours are over, turn off your crockpot. The pork will shred apart with a couple of forks. I like to transfer it to a bowl or a plate to make it easer to access for the nachos.
- When the 8-10 hours are over, Preheat your oven to 375 degrees.
- Get out some cookie sheets and put tortilla chips all over them.
- Put some pork on each tortilla chip.
- Put a squirt of BBQ Sauce on each nacho. Tip here: put a ton of BBQ sauce in a little bowl, and grab yourself a kitchen spoon to use as a dolloper. That’s a thing that dollops, ok?
- Put cheese over each dollop.
- Boom- throw it in the oven til the cheese melts.
- Don’t bother transferring the nachos to some other serving dish. This is man’s food–people can get their own nachos.
- Have the sour cream and guacamole on the side as an option for people. My beautiful wife is allergic to avocados. Don’t find this out the hard way with your wife.
- Repeat the making of nachos til you’re out of meat.
The beautiful part about this recipe is that the pork part of the recipe can be used a million ways. Be creative. A few days ago I made the recipe and just mixed all the BBQ sauce in with the pork. We stuck the pork in some baked potatoes, put cheese and whatever other toppings we wanted on it, and presto-magico…BBQ Potatoes.