• jimdoyle1994

SUPERBOWL WHISKEY BBQ PULLED PORK NACHOS


Yes, these are as good as they sound. Tender pulled pork, slow-cooked over 8 hours and then combined with black beans, melted mature Irish red cheddar cheese, jalapenos, sour cream, and of course, tortillas.


But first, a bit of history. In the 1940’s Ignacio “Nacho” Anaya was working in a small border Mexican town Piedras Negras when a group of people came knocking for some grub. But with the maitre d nowhere to be seen, Ignacio rustled up a dish with ingredients that were close to hand. And thus, the tortilla dish with jalapenos and melted cheese was formed. Needing a name, it was called “Nachos Especiales” in honor of its humble creator. And the name stuck.. well, the first part anyway.


SLOW COOKED PULLED PORK

• 2 kg pork shoulder

• 1 teaspoon veg oil

• 250ml good quality bbq sauce (slater over the pork)

• 140ml apple cider vinegar

• 160ml chicken broth

• 50g brown sugar

• 20g chilli powder

• 2 tsp dried thyme

• 2 cloves of garlic crushed

• 20 ml Worcestershire sauce

250 ml whiskey


- Put all the ingredients into a slow cooker and cook on slow for 8 hours.

- Cut into 6 slices and pull apart with 2 forks.

- Put the pulled Pork back into the sauce and let sit for an hour.


NACHOS

• Preheat fan oven to 200c

• Pour 250g of grated Mature Red Irish Cheddar

• Place the tray at the bottom of the oven for 10 minutes or until cheese is melted

• Put Jalapenos, beans & Pulled Pork on top of the cheese

• Put it in the oven for another 5 minutes to warm the meat, Jalapenos & beans.


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