Pulled Pork Nachos - Not Your Ordinary Nachos
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- Опубліковано 16 чер 2024
- Whether you have leftover pulled pork or you follow the recipe provided, pulled pork is an excellent choice for something different on nachos. It works for game day, parties, or even a quick weeknight meal. Watch as Chef Tom show us his favorite version of pulled pork nachos using Cattleman's Grill Road House rub and a homemade cheese sauce using 505 Hatch green chiles. Slow smoked and then fire roasted on the the Yoder Smokers YS1500s Outlander, this recipe is packed with smokey and caramelized cheese flavor. It's nacho ordinary nachos!
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00:00 Introduction
00:17 Trimming the Pork Shoulder
01:53 Seasoning the Pork Shoulder
02:56 Onto the Smoker
03:49 Wrapping the Pork Shoulder
04:13 Back Onto the Smoker
04:37 Setting the Grill for Fire Roasting
04:56 Shredding the Pork
05:32 Making the Cheese Sauce
06:58 Building The Nachos
07:51 Into the Wood Fired Oven
08:17 Topping The Nachos
09:03 Let's Get A Taste!
09:37 Like & Subscribe!
Been watching you guys for years. This channel is one of my staples. Keep plugging away!
You should start a separate channel where you combine recipes for new dishes... I'd watch!
Definitely
I started using the sodium citrate method about a year ago, and I don't think I can every do a cheese sauce any other way now. Great video.
Best looking nachos I’ve ever seen 😋😍 They look really, really good❤
Ok, they look great. I am now subscribing. You can't be subscribed to too many bbq channels. Also, I love that you had no music playing while you were talking. Music playing over narration is a pet peeve of mine, so good to hear just you talking.
Glad to hear that✌ Thanks for the support!
Grea video
Very nice sir!
Thank You master chef Tom.
✌😁
Tom and that nacho need some time together. No cameras, no smokers, just the 2 of them alone. 🤣
Looks so good
you can say that again🤤
Glad to see someone other than myself use pineapple juice with pork. pineapple juice and jack is a great spritz/braise. Top these with a pineapple habanero BBQ sauce and call it a day. This has been on my list to make for a while.
Couldn't agree more!
I was thinking about making this and this video pops up, great timing
It's meant to be!
That’s just beautiful
😍
Those look delicious Tom. I think I'll make them when the Chiefs are in the Super Bowl next year.
You should🔥
An awesome looking pan of nachos. So much good flavours on there, and the pulled pork and cheese sauce takes it to the next level. Cheers, Tom! 👍🏻👍🏻✌️
Cheers!
Great weekend idea, i've smoked pork shoulder once but didn't really do any trimming that was good to see. I'll prob stick to my queso recipe for now lol but hey good to know there's a cheese water sauce recipe out there that apparently works.
Love pulled pork nachos! I might be biased living up here in Michigan, but Cherry Republic has some killer salsa from mild to hot. Cherries on Fire is sooo good. Hot yes but I can’t stop eating it!!!
I need nachos now man looks delicious
They're delicious 🤔
This is my new pork shoulder technique, you're right, just open it up and clean out the silverskin or whatever right at the start, why didn't i think of that sooner
Does that cheese sauce stay in the liquid form after it cools or does it go back to a solid state when you use that method?
I need to know this too
Yes, the sodium citrate forms a stable emulsion and it can be cooled and reheated without falling apart.
Hell yes!!
💯💯💯
CT! - Masterpiece, my man!
Thank you✌
That would have been nice for the Super Bowl. ‘Next time
I didn't realize you were an ICT native. Representing the home town!
I made a big platter of pulled pork nachos for the Superbowl. Always a big hit. Your recipe looks great, looking forward to giving it a try!
Let us know how it goes!🔥
YAY back to low and slow :D
That would be awesome for left over pulled pork
Totally!
Damn, now i want nachos!
They're tempting🧐😋
"Man, freakin love nachos." Well said Chef Tom - you and me both.
🤝😎
Awesome, Tom! If baking in a conventional oven, what temp would you recommend?
If you are just doing the portion where you melt the cheese, I would turn on the broiler at 550 and keep an eye on it. You're not trying to cook anything at this point, just melt the cheese.
Thanks!@@allthingsbbq
These look so good. One thing I like to do is butterfly the pork butt so you get double the bark. Your videos are awesome thanks for all the great content.
✌Thank you
Pulled pork mac n cheese nachos. Im just putting it out there.
Mmmm nachos
🤤
The canned pineapple at that point is only a flavor & moisture aspect. Because the bromelain enzymes in the pineapple has been processed and really don't assist in tenderizing the meat, needs to be fresh pineapple to assist in that area. Pineapple is a quick 1 or 2 hr. marinade, or in a very lean or tough cut (oxtail, beef shank, even brisket) 6 plus hours.
That looks fantastic! I'm just a little confused by the term "leftover pulled-pork." What is this "leftover" thing of which you speak? 😆
Could I use beer instead of water for the cheese sauce?
Try some Ira’s salsa on those nachos!
Wow...invite me to your next party.
Will do😎
The old "melted cheese over melted cheese" trick
Love Nachos. Just wish the chips were just a little smaller. They are so messes that they need to be eaten in one bite.
How bout those CHIIIIIEEEFFFFFS
Hell yeah!!
should wrap the pan in foil. easy clean up.
i really tired but i gotta say thunmbs down on your process
Leftover pulled pork? What's that? I've never heard of it.
Yes! NO olives on nachos
Beard Wipe….lets BE good!!!
That is Fat Kid Food AMPED up!
Sorry , letting a pellet grill run all night while you are sleeping is not BBQ. Needless to say I am not a fan. Use stick burner.
? Everyone is entitled to their opinions
I also prefer my stick burner, but for parents who might not have the time to manage a fire for 12+ hours, a set it and forget it option is what they can do. It’s still bbq technically, since it is low and slow with smoke, it just won’t be as good as with a properly managed wood fire.
Same. Offset is superior. Stick has more flavour from the smoke and compliments the seasoning very well. I was trying to fathom why the other post says that letting a pellet bbq to cook something all night isn’t bbq. Then they follow up with “use offset” to cook all night.
Come on. Relax. BBQ is different to different people. Go ask people from other countries. Just enjoy good food cooked different ways. All tastes good.