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Pulled Pork Cheese Nachos

Stormbringer
Stormbringer Posts: 2,256
edited April 12 in Pork
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:

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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Comments

  • lkapigian
    lkapigian Posts: 11,169
    She’s a beaut Clark
    Visalia, Ca @lkapigian
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  • GrateEggspectations
    GrateEggspectations Posts: 10,140
    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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  • Stormbringer
    Stormbringer Posts: 2,256
    edited April 13
    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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  • johnmitchell
    johnmitchell Posts: 6,791
    Beautifully executed!!! Your posts are inspirational 😋
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Foghorn
    Foghorn Posts: 10,081
    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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  • Stormbringer
    Stormbringer Posts: 2,256
    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'm with you on this one, and so is SWMBO ... she likes lots of layers. 
    -----------------------------------------------------------------------
    | 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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  • JohnInCarolina
    JohnInCarolina Posts: 32,796
    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...
    You are correct, sir!
    "I've made a note never to piss you two off." - Stike
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