Like HAAAAAAAY GUUUUUYS!!!!
I don’t even think I can tell y’all just how good things have been in the past week. I have a new boss at work. And the meetings and discussions I’ve had since he’s stepped into place have been so productive and motivational and for the first time in a real long time, I have hope for a good and positive future there. I am so excited to go to work now. And I come home happy and relieved. The pall has been lifted. The cancer is gone. Things are finally looking up.
So now that my mind isn’t in such a rut, I hope to be a bit more active here.
Blogging is hard work you know.
But eating isn’t. 🙂
By now you all know that nachos are pretty much my favorite food ever. And I’ve sort of embarked on a quest to recreate my favorite nachos from my favorite restaurants. I’ll be working on this throughout the rest of the year probably. I already nailed down one and will post it soon. But I have two others on deck I’m getting ready to tackle.
You really don’t have to twist my arm to make nachos.
Or eat them.
So today I’m sharing with you something I threw together a couple of years ago that turned out really good. We had a bunch of leftover BBQ pulled pork and I thought WHY NOT MAKE NACHOS WITH IT?!
And then I thought, I should make some nice fresh pico to balance out the heaviness of the pork AND ADD SOME DICED AVOCADO TO THE PICO BECAUSE EVERYTHING IS BETTER WITH AVOCADO. (And bacon.)
I was so pleased with how these turned out, and when I made them again recently, they are addictive and I could not stop eating them. I would say that it’s worth it to make a whole dang butt of pulled pork just so you have leftovers to make these nachos.
Or maybe you make a whole dang butt of pulled pork to make nachos and have leftovers for sandwiches.
Either way. Go forth and nomz!
Fresh minced cilantro
1. Preheat oven to 250 degrees F. Warm the leftover pulled pork in a saucepan over low heat, until warm throughout.
2. Add the diced avocado to the pico de gallo and stir to combine.
3. On an oven-safe platter, spread the tortilla chips in an even layer. Warm the platter of chips in the oven for about 5 minutes. Remove from oven.
4. Build the nachos: Ladle cheese sauce over the chips. Then add the warm pulled pork. Add some more cheese sauce if desired (and you should desire). Then layer on all the toppings – the avocado pico, pickled jalapenos, cilantro, sour cream, and scallions. Serve warm and devour!
** NOTES **
1. For a quick recipe for pulled pork: Season a pork shoulder or pork butt liberally with salt and pepper on all sides. Place into a slow cooker and add enough water or chicken stock to almost cover. Cook on low for 8 hours. When finished, remove from the slow cooker and shred. Add the shredded pork to a saucepan and pour in some of your favorite barbecue sauce. Stir to combine over medium-low heat. Add as much barbecue sauce as you want and serve on hamburger rolls. And use the leftovers for nachos, duh.
2. For this recipe I used pepper jack cheese in place of cheddar or plain jack; I liked the added heat to balance out the sweet of the pork. For additional heat, add Tabasco or Chipotle Tabasco (which is the greatest thing since sliced bread).