We cooked some pulled pork at the weekend, and had leftovers. Yes, I know, leftover pulled pork, how is this possible? Well there’s only two of us (along with three mainecoon cats) and I did cook a lot of pork. I recently saw a recipe for cheesey nachos with leftover smoked brisket, so emulated that … including the crispy bacon bits which, according to my wife, sealed the deal!
Pulled Pork Cheese Nachos
|5 mins prep
25-30 mins cook
|Salsa and sour cream dips|
|Pinotage, e.g. Spice Route|
This dish is made using shredded and chopped pulled pork leftovers. I cooked a pork shoulder (butt) last weekend, smoking it over hickory (see this blog post for details). For the nachos, I smoked them in our Big Green Egg. If you don’t have one, the method below can be used to cook in a conventional oven, just skip the smoking aspect.
- Oven proof pan/skillet
- Cheese grater
- Frying pan
- Kitchen scissors
I used a 12 inch Lodge cast iron pan without handles.
- Couple of handfuls of pulled pork
- 400g shredded cheese
- 4 rashers bacon
- 200g nacho/tortilla chips
- BBQ Sauce
- Hickory smoking chunk (optional)
For the shredded cheese, I used 300g mozarella and 100g smoked cheddar. I smoked the cheddar at home using this simple technique. It can also be purchased from supermarkets and cheese mongers.
Choosing the nacho/tortilla chips and BBQ sauce is down to personal taste. I used Marks and Spencer Cool Tortilla chips as they have good crunch, very little salt, and I wanted the flavour of the dish to come from the pulled pork, cheese and BBQ sauce. As for that, I used Bart’s Kansas City style BBQ sauce, it’s got some great flavours.
- Pre-heat the oven or Big Green Egg (indirect setup) to 170°C/340°F. If cooking in an Egg and using a smoking chunk, once the coals are glowing and the Egg’s temperature is stable, toss on the chunk and wait for the thin blue line of smoke.
- Whilst the oven/Egg is heating up, fry the bacon until crispy and set aside.
- Place half of the nachos into the pan. Layer on some cheese, then pulled pork and finally some BBQ sauce.
- Repeat the step above to create a second layer. Top that layer with chopped crispy bacon.
- When the oven/egg is at temperature, place the loaded pan inside. Cook for 25-30 mins, until the cheese is melted.
- Serve with salsa and sour cream sides. A rich Pinotage is a perfect compliment.
Hints, Tips and Pictures
- If the pulled pork has become dried out prior to cooking this dish, spray it with a 50:50 mixture of water and apple cider vinegar. The latter also imparts some extra flavour.