Have you ever really sat and thought about your guilty pleasure? Well, I have and I have decided that pulled pork nachos and margaritas are my guilty pleasure. Yes, thats right, they pair really well when you have the perfect bartender and chef! This is so much addicting that I have began to make these on the regular. This may not be a healthy option, but thats why its called a guilty pleasure right? Well let me give you a little bit of a background on how I came about this.
The year of 2015, I began dating this guy, who by the way ended up being my husband, and we were going out most every night in the beginning. Anyways, we stumbled upon this bar in Houston, TX that had a killer live band, strong drinks, and amazing food. Now if you are not from Houston, then you are missing out on the amazing culture, food, and night life. Anyways, I ended getting these nachos, that had, you guessed it, pulled pork! I was already drinking margaritas and he was onto his second glass of vodka tonics. We end up getting into a deep conversation, and out of the corner of my eye, I see this waiter with this HUGE bowl of food. I thought, this couldn’t be mine, but in fact, it was! These nachos had jalapeños, sour cream, bar be cue sauce, cilantro, cheese, salsa, basically everything that goes on nachos, and more! We told each other that we were not gonna finish these. Well, WE FINISHED THE WHOLE DAMN THING! From that day going forward, I knew I had to include this as a staple to my diet. Now my husband is a picky eater, and for him to eat that, was amazing.
Now to the good part, my recipe to this guilty pleasure of mine. I have tried to re-create our first pulled pork nachos, and I think after 3 years, finally nailed it! Check it out below.
Anna’s Guilty Pleasure Nachos:
1 bag of tortilla chips
1 lb of pulled pork (I do mine in the crockpot)
- if you smoke your pork, or even crock pot it, grab some pork shredder claws These pull the pork apart and leaves it tender with even pieces.
1 bottle of barbecue sauce (if you’re from Texas, I use Rudy’s)
1/4 tsp Brown sugar
1 cup queso fresca melted
Pickled jalapeños or if you’re up for the challenge, 3 fresh jalapeños cored and diced
1 can Rotel
1/2 red onion diced
Salt and pepper to taste
- Get a deep bowl like this or big plate and pile as many tortilla chips on it as possible.
- In a small bowl, combine the barbecue sauce, brown sugar, salt and pepper
- Take the already made pulled pork and dump as much as possible onto the tortilla chips.
- Drizzle some of the bar be cue sauce mixture onto the pork and chips.
- Pour your cheese, jalapeños, and rotel on top of the pork and chips.
- Sprinkle your onion and cilantro on top of the dish
- Scoop a good amount of sour cream on top
- Then dig in by yourself, or invite some friends over and pull out the blender for a margarita, nacho party!