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What do you put on your pulled pork nachos?

YukonRonYukonRon Posts: 14,548
I have done these a thousand times. I do want to share ideas:
Nacho chips
Jalapenos
Cheddar
Tomatoes
Onions
Green chilis
Smoked pulled pork 
BBQ sauce

What about you?
"Knowledge is Good" - Emil Faber

XL and MM
Louisville, Kentucky
«1

Comments

  • ThatgrimguyThatgrimguy Posts: 4,136
    Nacho chips
    pulled pork 
    Nacho cheese
    onions
    jalapeno 
    More nacho cheese 
    XL & Small Green Egg, Shirley Fab Trailer, Pitmaker Vault, Blackstone Griddle, 6 gal Cajun Fryer, BlueStar 60" Range
  • KiterToddKiterTodd Posts: 2,282
    edited June 3
    I'll do it with cheese and anything else I have around.  I skip the BBQ sauce, though. I find it can be sweet and overpowering. I'll put some hot sauce or salsa on.  But if I had my choice it'd be...

    chips
    NC style pulled pork
    black beans
    chopped tomato (or a fresh salsa)
    maybe some finely chopped fresh veggies if I have them
    cheese
    texas pete

    Fresh Guac on top or on the side after it all comes out of the oven.
    Maybe even a squeeze of lime over everything.;

    Damn... now I want pulled pork nachos!  :)


    LBGE/Maryland
  • northGAcocknorthGAcock Posts: 13,439
    I usually sneeze on mine to relieve any desire of my buddies eating off of my plate.  Seriously though, you would have to have had this to "get it", but some pork hash is a great addition. It is kind of a local thing. Next time you are in town....you will become enlightened. 
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “May the four winds blow you safely home.”
  • saluki2007saluki2007 Posts: 4,687
    I like to keep my simple.

    Chips
    Warm the PP up on the stove with some sweet baby rays (seriously this is only thing I use SBR for)
    Shredded colby jack
    Make a cheese sauce with Campbell's cheese soup.
    Jalapenos
    Central BBQ's Shake Rub (From Memphis)

    Large and Small BGE
    Morton, IL

  • ThatgrimguyThatgrimguy Posts: 4,136
    I do like a small drizzle of bbq sauce 
    XL & Small Green Egg, Shirley Fab Trailer, Pitmaker Vault, Blackstone Griddle, 6 gal Cajun Fryer, BlueStar 60" Range
  • Kent8621Kent8621 Posts: 790
    i do the following order, its a hit every time.

    Chips (rounds)
    Nacho cheese
    pulled pork
    bbq sauce
    red onion
    black beans
    corn
    shredded cheese
    jalapeno
    sour cream
    quac

    2 Large Eggs - Raleigh, NC

    Boiler Up!!

  • THEBuckeyeTHEBuckeye Posts: 4,195
    What's quac?
    New Albany, Ohio 

  • jimdgreat1jimdgreat1 Posts: 176
    Can't eat cheese so no nachos for me.
    Chili verde over fritos is as close as it gets.

    XLBGE - LBGE - Charbroil gasgrill

    Wichita Kansas

  • bgebrentbgebrent Posts: 19,726
    No mention of cilantro.  That’s a must on our nachos.
    Sandy Springs & Dawsonville Ga
  • ThatgrimguyThatgrimguy Posts: 4,136

    XL & Small Green Egg, Shirley Fab Trailer, Pitmaker Vault, Blackstone Griddle, 6 gal Cajun Fryer, BlueStar 60" Range
  • CtTOPGUNCtTOPGUN Posts: 552
    Pickled red onions! Or some good chow chow.



    LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Gasser/28" Blackstone Griddle

     BBQ from the State of Connecticut!

       Jim
  • JNDATHPJNDATHP Posts: 393
    edited June 4
    Pulled pork is SPOG with some “No Salt” from Jack Miller’s. It brings some heat to the dish. 



    Cheese is Sharp Cheddar and Pepper Jack with some sodium citrate added to make the sauce creamy. 



    Chips are restaurant style - they are a little harder than most meaning you can load up a chip and it is less likely to break. 



    No refried beans (crockpot) are fantastic. 



    Stick to the recipe, especially the 1/8 tsp of cumin. I use a stick blender with some of the reserved liquid from the crockpot cook (I remove most of it then add as needed) to get the smooth consistency we like. 

    Pickled Jalapeños. If wanting extra hot (I like them), I’ll fry fresh jalapeños. 

    Finely chopped fresh cilantro. 

    Best natchos we’ve ever had. 
    Michael
    Large BGE
    Reno, NV
  • YukonRonYukonRon Posts: 14,548
    edited June 4
    I did some carmelized onions on mine tonight, saving the rest for onion soup....
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • HendersonTRKingHendersonTRKing Posts: 1,509
    Don’t forget the sweet-hot jalapeños!


    It's a 302 thing . . .
  • fishlessmanfishlessman Posts: 25,132
    hard to mess up nachos

    going light, just manchego and peppers

    4b00abcajpg

    going heavey, nacho bowls

    1efb342cjpg


  • YukonRonYukonRon Posts: 14,548
    @fishlessman I really like Newman's. I put it on pulled pork sammies mixed with my BBQ sauce. Very, Very tasty.

    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • alaskanassasinalaskanassasin Posts: 2,073
    It looks like you really can’t go wrong! 
    South of Columbus, Ohio.
  • alaskanassasinalaskanassasin Posts: 2,073
    This belongs in the cbd post!
    South of Columbus, Ohio.
  • DoubleEggerDoubleEgger Posts: 15,631
    I don’t think I’ve ever made nachos at home. How that happened is beyond me. 
  • YukonRonYukonRon Posts: 14,548
    @DoubleEgger

    Based on your exquisite stuffed mushrooms, I thought you would have a killer recommendation on how to do these perfectly.

    Not shaming you, just stunned.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • DoubleEggerDoubleEgger Posts: 15,631
    YukonRon said:
    @DoubleEgger

    Not shaming you, just stunned.
    I agree. Nachos just never come up in conversation when deciding what to eat. I do make a mean cold taco dip though. 
  • YukonRonYukonRon Posts: 14,548
    YukonRon said:
    @DoubleEgger

    Not shaming you, just stunned.
    I agree. Nachos just never come up in conversation when deciding what to eat. I do make a mean cold taco dip though. 
    Taco dip.....
    Recipe? Our kids would love that.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • DondgcDondgc Posts: 468
    What's quac?
    Guac. Not quac. Guacamole. 
    New Orleans LA
  • FoghornFoghorn Posts: 7,321
    Chips. Pork. Cheddar Jack.

    Done.

    Although this thread my push me to explore some of other options between the meat and the cheese.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • bgebrentbgebrent Posts: 19,726
    Foghorn said:
    Chips. Pork. Cheddar Jack.

    Done.

    Although this thread my push me to explore some of other options between the meat and the cheese.
    Texas and no spice??  Serrano, jalapeño.....sigh.
    Sandy Springs & Dawsonville Ga
  • FoghornFoghorn Posts: 7,321
    bgebrent said:
    Foghorn said:
    Chips. Pork. Cheddar Jack.

    Done.

    Although this thread my push me to explore some of other options between the meat and the cheese.
    Texas and no spice??  Serrano, jalapeño.....sigh.
    I'm not against spice on my nachos.  I'm just lazy and a relative novice at making them.  I'm working on it.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • YukonRonYukonRon Posts: 14,548
    Foghorn said:
    bgebrent said:
    Foghorn said:
    Chips. Pork. Cheddar Jack.

    Done.

    Although this thread my push me to explore some of other options between the meat and the cheese.
    Texas and no spice??  Serrano, jalapeño.....sigh.
    I'm not against spice on my nachos.  I'm just lazy and a relative novice at making them.  I'm working on it.
    Come on up. I will work with you on your Nacho game and help you with your chicken wings too.....
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • FoghornFoghorn Posts: 7,321
    YukonRon said:
    Foghorn said:
    bgebrent said:
    Foghorn said:
    Chips. Pork. Cheddar Jack.

    Done.

    Although this thread my push me to explore some of other options between the meat and the cheese.
    Texas and no spice??  Serrano, jalapeño.....sigh.
    I'm not against spice on my nachos.  I'm just lazy and a relative novice at making them.  I'm working on it.
    Come on up. I will work with you on your Nacho game and help you with your chicken wings too.....
    Dude. My wings are undefeated. 

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

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