Redneck Pork Nachos [RECIPE]

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

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.