Makes 6 to 8 servings. Growing up, I attended sporting events with my dad and fell in love with the atmosphere, food, and fellowship. For me, it’s all about the food. When I attended my first Ole Miss football game, I was delighted to find pulled pork nachos in the concession. This concept was new to me, and I couldn’t wait to dig in. I have to tell you, though, I did receive a few cautionary looks from my friends who were concerned about my leaving the game in a barbecue sauce–covered dress. But, as you will find out, pulled pork nachos are worth it!
8 cups corn tortilla chips
2 cups pulled pork
2 cups shredded pepper jack cheese
1 cup Roasted Barbecue Sauce (see recipe on page 288)
1 cup Southern Verde Sauce (see recipe on page 285)
1 small jalapeño pepper, thinly sliced
Preheat the oven to 400 degrees F.
Place half of the chips in a 12-inch cast-iron skillet. Cover with half of the pulled pork and half of the cheese. Repeat with the remaining chips, pork, and cheese.
Bake for 7 to 10 minutes or until the cheese melts.
Spoon half of the barbecue and verde sauces over the nachos. Serve the remaining on the side. Top with a few jalapeño slices and serve the rest on the side.
Makes 6 to 8 servings.
Note: I use leftover Collard Greens–Wrapped Pork Loin (see recipe on page 165).