Slow Roasted Pulled Pork Nachos

We’re making Slow Roasted Pulled Pork Nachos with Chef Jeremy Kochanek of Twin River Casino.

INGREDIENTS

3 lbs boneless pork butt
1/4 cup chili powder
1/4 cup cumin
1/5 cup cayenne pepper
1 cup Cajun spice
1 qt Sweet baby rays BBQ sauce
1 bag tortilla chips
1 lb shredded cheddar cheese
2 cup of melted cheddar cheese sauce
1/2 pint sour cream
1/2 head of shredded iceberg lettuce
1 ea chopped tomato
1 bunch chopped scallion
1 pint your favorite salsa

STEPS

Coat pork with seasoning blend and place in casserole dish with a small bed of water to keep from overcooking on the bottom.

Bake in casserole dish in oven for 2 hours at 375 degrees. After 2 hours if pork is tender remove from juices, save pork and juice. Pull the pork apart and drizzle with sweet baby rays BBQ sauce On platter layer nacho’s will pulled pork and cheddar cheese. Bake in oven until cheese is melted and tortilla are crispy. Remove from oven and top with shredded lettuce, tomato, sour cream and scallion.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s