These nachos.

Forget the sad, gloopy creation you might come across in a local sports bar.  If you’re looking for an awesome appetizer to munch on while settling in to watch football this afternoon (snowed in or not), this is what you need, my friends.

As the #Snowmaggedon2016 was headed our way the other night, I popped a pork roast in the oven.  Slathered with my spicy coffee rub, and swimming in a happy soup of barbecue sauce and beer, this little guy roasted for about 6 hours, until I could pull it apart with a couple of forks.  It smelled like a barbecue joint in here for the better part of the afternoon.  (Heaven!) I figured we could have it around for sandwiches.

But then visions of nachos started dancing in my head.  As they do.

I’ve upped my nacho game lately thanks to a bit of inspiration from District Taco.  They drizzle their nachos with a real-deal creamy cheese sauce… not that scary orange stuff out of a can found at Ballparks nationwide.  I created a quick cheesy sauce using a Mexican blend of cheeses (but you can certainly use any favorite cheese).  I topped a bed of crispy chips with a generous portion of the spicy, smokey pork, layered roasted red onions, red peppers and corn next, then drizzled cheese over the top… serving the extra cheese sauce on the side for dipping.

Of course, you don’t have to spend six hours roasting a pork shoulder – you could pick up some up at a local take-out (my local favorite is Rocklands.)

After feasting on this creation, I may never eat my pulled pork on a sandwich again…


I used Rufus Teague Touch O’Heat bottled barbecue sauce this time around, but I need you to know that the best barbecue sauce I’ve ever made is the Chipotle Maple Barbecue Sauce  from Leite’s Culinaria.  In case you would like to whip up a batch.  If you’re still snowed in and need a project.  Or not.

4.0 from 1 reviews
Pulled Barbecue Pork Nachos with Roasted Veggies and Cheese Sauce
Serves: 4-6
  • Pulled Pork:
  • 1 3-4 lb pork shoulder
  • 1 tablespoon olive oil
  • 3-4 tablespoons MB's Spicy Coffee Rub, or your favorite spice rub
  • 1 onion, slivered
  • 1 cup barbecue sauce, I used but if you'd like a project, the recipe for Chipotle Maple Barbecue Sauce (link above) is amazing
  • 1 cup beer
  • To make the nachos:
  • 1 red pepper, slivered into thin strips
  • ½ red onlon, slivered into thin strips
  • 1½ cups frozen corn, thawed
  • Cheese Sauce:
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 2 cups shredded Mexican blend cheese, or cheddar cheese, or Monterey Jack cheese, or whatever you like...
  • Tortilla chips
  1. To make the pork shoulder:
  2. Preheat the oven to 300 degrees.
  3. Rub the shoulder generously with the spice rub
  4. Coat the bottom of a dutch oven with the olive oil, and heat until shimmering.
  5. Sear the shoulder for about 2 minutes on each side.
  6. Whisk together the barbecue sauce and the beer, and pour over the pork shoulder.
  7. Scatter the onions over the brisket, and into the sauce, and bring the sauce to a boil.
  8. Pop the lid on the dutch oven, and place in the oven for about 6 hours.
  9. When the meat is done, pull it out of the sauce and onto a cutting board.
  10. Shred it with two forks, then place it back in the sauce.
  11. (There will be leftover pork for more nachos or sandwiches, or to serve with Mac and Cheese and coleslaw.)
  12. To roast the veggies:
  13. Preheat the oven to 425.
  14. On a parchment-lined cookie sheet, drizzle the slivered onions, red peppers and corn with a bit of olive, sprinkle with a bit of salt and freshly ground pepper, and toss to coat evenly.
  15. Place the cookie sheet in the oven, and roast for about 15-20 minutes.
  16. To make the cheese sauce:
  17. In a small saucepan over medium heat, melt butter and stir in flour. Pour in the milk and stir until the mixture thickens. Stirring constantly, mix in cheese. Continue to cook and stir until cheese has melted and all ingredients are well blended.
  18. To assemble:
  19. The measurements on this will be a bit loose... as you may want to make a big platter of these puppies, or individual plates. I'll give instructions for a plate: Cover a plate with an even layer of chips. Scatter about ½ cup of pulled pork onto the chips, then about ⅓ cup of roasted veggies, then drizzle melted cheese sauce over the top to taste.

I’m going to share these awesome nachos with the crew on Fiesta Friday this week!


12 Responses to "Pulled Barbecue Pork Nachos with Roasted Veggies and Cheese Sauce"
  1. Fiona says:

    As ever, mouth-watering. Thanks MB.

    • Mary says:

      Agree!! Heaven! OMG, will you share your MB Spicy Coffee Rub? We had boneless pork ribs and mac and cheese on Friday night. Always looking for new recipes 🙂 .

  2. “But then visions of nachos started dancing in my head. As they do.” Truer words have perhaps never been typed! And they make me suspect that perhaps you and I are kindred souls. I love the spirit of invention in this post. And I greatly appreciate your kind mention of our barbecue sauce. Lovely to hear that you feel the same way about it that we do! Looking forward to your upcoming posts…

  3. liz says:

    A timely recipe for Super Bowl Sunday! And, the pulled pork seems perfect for a cold and rainy Sunday night. I love the description of your home smelling like a BBQ joint. Thanks for the tips on the rub and BBQ sauce.

  4. Natalie says:

    I’m drooling over these. They’re my kind of nachos!

  5. Hilda says:

    I think I have had too many mediocre nachos, not at ball parks but at restaurants, to have them dancing in my head. But your recipe has just given me a whole new perception of how good they can be. Smothered in the sauces, pulled pork and vegetables, they look divine. Thanks for sharing.

    • mb says:

      Thanks Hilda! I had a team of 20-somethings try the recipe the other day, and they raved too, so I’m confident this will change your mind about nachos!

  6. This is perfect for me because I love pulled pork but try not to eat much bread. Ta da! Put ’em on nachos. My son will plotz. Thanks for sharing these at Saucy Saturdays.

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