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Pulled pork nachos

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texaswig
texaswig Posts: 2,682
in EggHead Forum
From leftovers. With some homemade refried black beans. And a xl rum and coke. 

2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

scott 
Greenville Tx
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  • Thatgrimguy
    Thatgrimguy Posts: 4,729
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    This is one of my very favorites. And yours look especially delicious!
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • byrne092
    byrne092 Posts: 746
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    Nice, looks tasty! Nachos with leftover smoked meat is a go to. 
    XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500

    St. Louis, MO
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  • slovelad
    slovelad Posts: 1,742
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    I love it! I posted earlier today with some leftover smoked pork for an omlet. 

    I mi have found that the egg makes for a full fridge of leftovers!
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  • Tbent
    Tbent Posts: 225
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    Great pic. Looks awesome. You just talked me into pouring a rum and coke for myself. 
    L, S, MM, Mini
    Washington, IL
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    Wow...damn fine looking 'chos and that pic belongs on a magazine. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • blasting
    blasting Posts: 6,262
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    @texaswig   Those look great.  I agree with @SmokeyPitton the magazine worthiness of your picture.  
    Phoenix 
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  • YEMTrey
    YEMTrey Posts: 6,829
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    Most excellent sir!  Nice looking plate.
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • Hawg Fan
    Hawg Fan Posts: 1,517
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    That looks awesome!  I've never made pulled pork nachos, but I will now?

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
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  • Legume
    Legume Posts: 14,617
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    !!!
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  • hoosieregged
    hoosieregged Posts: 41
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    Pulled pork nachos are a favorite at my house.  We have thwm often
    Hamilton, IN****1LBGE and a MiniMax
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  • caliking
    caliking Posts: 18,731
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    Holy sh!t, dude! I almost ate my screen!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • bgebrent
    bgebrent Posts: 19,636
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    Beautiful tasty repurpose there brother wig!  Really strong!
    Sandy Springs & Dawsonville Ga
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  • nolaegghead
    nolaegghead Posts: 42,102
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    looks delicious....very nice photography too
    ______________________________________________
    I love lamp..
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  • texaswig
    texaswig Posts: 2,682
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    Thanks guys. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • SGH
    SGH Posts: 28,791
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    Awesome looking grub. The pic looks great as well.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • EagleIII
    EagleIII Posts: 415
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    Killer!!!!!  Left over pulled pork also makes killer pork tacos and quesadillas at my house!
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  • Griffin
    Griffin Posts: 8,200
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    Damn!!! Those look good. I want that for lunch.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Hotch
    Hotch Posts: 3,564
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    Damn Scott, nicely done.

    When do you want to come over to cook, I mean look at the outdoor deep fryer?

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • Dyal_SC
    Dyal_SC Posts: 6,052
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    Oh mamacita....  :flushed: 
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  • texaswig
    texaswig Posts: 2,682
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    @Hotch soon bro. I'll talk with the boss lady and see what she has planned for me. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • Tinyfish
    Tinyfish Posts: 1,755
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    Now that is a money shot...WOW!
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,540
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    I want some of that NOW!!  Awesome 
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • Roadpuke0
    Roadpuke0 Posts: 529
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    Do you ups? Red label me the sucker. 
    Plumbers local 130 chicago.     Why do today what you can do tomorrow

    weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!

    Bristol, Wisconsin 
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  • SciAggie
    SciAggie Posts: 6,481
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    If we eat with our eyes, that makes those nachos the best I've seen. Superb.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • YukonRon
    YukonRon Posts: 16,989
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    Did a smoked peach butt, awesome! My beautiful wife made breakfast burritos with our left overs, scrambled some cheesy eggs, added black bean salsa to the pork, rolled and served. 
    Awesome, and these will be done again!!!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • texaswig
    texaswig Posts: 2,682
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    @YukonRon I was gonna. I even bought the peach preserves. At the last minute I though it's been so long since I did a super low and slow I would wait and do it next. I was planning on not wrapping it. But ended up wrapping it close to the end to hurry it up a little. I'm thinking when I do a peach one. I'm gonna wrap it fast. Maybe at the 2 hour mark. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • YukonRon
    YukonRon Posts: 16,989
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    texaswig said:
    @YukonRon I was gonna. I even bought the peach preserves. At the last minute I though it's been so long since I did a super low and slow I would wait and do it next. I was planning on not wrapping it. But ended up wrapping it close to the end to hurry it up a little. I'm thinking when I do a peach one. I'm gonna wrap it fast. Maybe at the 2 hour mark. 
    I have not wrapped yet, and I am curious whether I should start? It seems the peach preserves, as they cook, Carmelize and seal the juices in. The first may have benefitted, as it fell apart on the grill, it was juicy, but the second, I added a heavier peach covering, and it held the roast and all the juices in. It was very moist and very tender. 
    Let me know if you don't mind.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • blasting
    blasting Posts: 6,262
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    YukonRon said:
    I have not wrapped yet, and I am curious whether I should start? 

    In my wrapped vs. unwrapped comparison (didn't post) I much preferred unwrapped.

    This weekend I'm gonna do that Lily injection vs. brine comparison and will do a post on it. 

    Phoenix 
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  • texaswig
    texaswig Posts: 2,682
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    I was just thinking more caramelized instead of hard bark.the faster you wrap it the less bark. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • blasting
    blasting Posts: 6,262
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    texaswig said:
    I was just thinking more caramelized instead of hard bark.the faster you wrap it the less bark. 
    I used to wrap for the same reason.  I didn't think the fat rendered as well.  

    Fyi, your nachos is now my desktop background to remind me to make them soon!
    Phoenix 
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