Redneck Pork Nachos [RECIPE]

Redneck Pork Nachos

Squealer’s Bar-B-Que’s Redneck Pork Nachos are the perfect tailgating food! (Photo courtesy Oxmoor House)

A play on Teresa’s Mexican heritage, these are to die for. The star of the show, of course, is the delicious pulled pork—generously layered over a serving of chips and then sprinkled with cheese and other tasty toppings. About halfway through, I actually started using some of the pork rinds to serve as my “chips.” You could say I was eating high on the hog at that moment.

HANDS-ON: 15 minutes
TOTAL: 15 minutes

INGREDIENTS

  • 5 cups round tortilla chips
  • 1/2 cup baked beans, warmed
  • 10 ounces sharp Cheddar cheese, shredded (about 2 1/2 cups)
  • 6 ounces pulled pork
  • 2 tablespoons sour cream
  • 2 tablespoons sliced black olives
  • 1 tablespoon Squealer’s Original BBQ Sauce
  • Toppings: dill pickle chips, sliced jalapeño chiles

DIRECTIONS

  1. Preheat the broiler with oven rack 6 inches from heat. Arrange half of the chips on a large ovenproof platter. Layer half of the beans, 1 cup of the cheese, remaining chips, remaining beans, and 1 cup of the cheese. Top with the pulled pork and remaining 1⁄2 cup cheese. Broil until the cheese is bubbly and slightly browned, about 5 minutes.
  2. Top with the sour cream, black olives, and barbecue sauce. Serve with desired toppings. Serve immediately.

YIELD: 4 servings

Matt Moore's THE SOUTH'S BEST BUTTS

Oxmoor House

Want to plan a visit to Squealers Barbeque Grill or find out more information about this Mississippi icon? Visit their home on the Web at SquealersBarbeque.com.

If you’d like to find out more about me and what’s coming up next, visit my website at mattrmoore.com, check out my blog, like me on Facebook, or follow me on Twitter and Instagram. Want to buy the cookbook? Click here to purchase it on Amazon.

Recipe excerpted from The South’s Best Butts by Matt Moore. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York , NY. All rights reserved.

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About Matt Moore
The son of a cattleman and grandson of a butcher, Matt Moore is the quintessential Southern cook. Author of The South's Best Butts: Pitmaster Secrets for Southern Barbecue Perfection and A Southern Gentleman's Kitchen, his food writing has garnered critical acclaim from publications including The Wall Street Journal, The Chicago Tribune, and the New York Times. His Southern charm has landed him on the Today Show, Fox & Friends, and WGN. Matt resides in Nashville with his family and is also a musician, pilot, adventure seeker, entrepreneur, Moonshine cologne creator, avid fisherman and a cast iron and wild game enthusiast.

One Response to Redneck Pork Nachos [RECIPE]

  1. Jathan Fink says:

    Reblogged this on Jadeworks Entertainment and commented:

    We love nachos. We also love pulled pork. Combining these two recipes into one amazing concoction is inspired. We can almost hear the tailgate party starting with every delicious bite! Make up a batch of Redneck Pork Nachos for your favorite group of guys during the next big game. This is definite man chow!

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