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Pulled Pork Cheese Nachos
Stormbringer
Posts: 2,245
I was looking through the freezer and came upon a long forgotten vacuum sealed pack of leftover pulled pork. We had nachos and cheese so Friday nights meal was sorted … pulled pork cheese nachos. I followed the approach in this blog post:
we didn’t have bacon but SWMBO added in some chopped tomatoes.
Assembling the dish in the Lodge pan:
There were leftover nachos so SWMBO created a cheese shield:
Smoking in the large at 350F:
Done after 30 mins:
Ready to be served:
Ready to be served:
it was delicious and a great start to the weekend. Thanks for looking!
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
-----------------------------------------------------------------------
Comments
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Sweet. I always vac seal pulled pork and invariably, some from each batch ends up with the same fate. Makes for a delish but easy meal in a pinch. Yours look great.
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We have one batch left. In hindsight I would have put another layer of cheese on top of the nachos .. for the next one . Then we'll need to cook another pork butt ... shucks.-----------------------------------------------------------------------
| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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Beautifully executed!!! Your posts are inspirational 😋Greensboro North Carolina
When in doubt Accelerate.... -
One of my favorite meals. SWMBO and I disagree on how many layers of nachos are appropriate/optimal. She believes that you only put 1 layer of chips and then LOAD on the cheese and other toppings. I think that messes up the chip (i.e. salt) to cheese ratio and two layers of chips with a moderate about of cheese/toppings is ideal...
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Foghorn said:One of my favorite meals. SWMBO and I disagree on how many layers of nachos are appropriate/optimal. She believes that you only put 1 layer of chips and then LOAD on the cheese and other toppings. I think that messes up the chip (i.e. salt) to cheese ratio and two layers of chips with a moderate about of cheese/toppings is ideal...-----------------------------------------------------------------------
| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
----------------------------------------------------------------------- -
Foghorn said:One of my favorite meals. SWMBO and I disagree on how many layers of nachos are appropriate/optimal. She believes that you only put 1 layer of chips and then LOAD on the cheese and other toppings. I think that messes up the chip (i.e. salt) to cheese ratio and two layers of chips with a moderate about of cheese/toppings is ideal..."I've made a note never to piss you two off." - Stike
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