The Original BBQ Nachos Recipe

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The Original BBQ Nachos
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Ingredients
5
Count
Nutrition
429
Calories
Total time
550
Minutes
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Ingredients:

Directions:

  1. Arrange chips on a large serving platter. Cover with BBQ pork shoulder. Top with BBQ sauce and then smother with the Nacho Cheese/Queso Sauce. Sprinkle generously with rub and then serve immediately.
  2. Hog Wild Style Flour Tortilla Chips:
  3. 1 gallon vegetable or canola oil
  4. 2 tablespoons kosher salt
  5. 2 tablespoons your favorite dry rub (recommended: Hog Wild Special Dry Sauce)
  6. 24 (10-inch) flour tortillas
  7. Place oil in a deep fryer or in a large, heavy-bottomed Dutch oven. Heat oil to 325 degrees F.
  8. Meanwhile, combine salt and dry rub in a small bowl. Cut tortillas into chip-sized triangles. When oil is 325 degrees F, carefully add cut tortillas and deep fry for about 3 minutes, turning at least once until a light golden brown. Remove chips from oil and dust with salt-dry rub mixture.
  9. Real Memphis BBQ-pulled Pork Shoulder (Boston butt):
  10. 1 (8-pound) Boston butt pork roast
  11. 16 ounces your favorite wash (recommended: Hog Wild Hog Wash)
  12. 5 ounces your favorite dry rub (recommended: Hog Wild Special Dry Sauce)
  13. Preheat a charcoal grill for indirect cooking to 225 to 250 degrees F.
  14. Inject the meat with wash. Alternatively, you can also marinate the pork in Hog Wash overnight in the refrigerator. Season pork generously with dry rub. Place meat on grill and cook until the internal temperature of the meat is consistently 180 degrees F for at least 1 hour; it will take about 8 hours to reach 180 degrees internally. Remove meat from grill and let rest for at least 15 minutes.
  15. Pull the meat with your hands and remove any fat or gristle. Gently sprinkle pulled meat with dry rub and then toss like a salad.
  16. Nacho Cheese/Queso Sauce:
  17. 1 pound pasteurized cheese (recommended: Velveeta)
  18. 8 ounces shredded Cheddar
  19. 8 ounces shredded Monterey jack cheese
  20. 1 (14-ounce) can tomatoes with green chilies (recommended: Ro-tel)
  21. 1 tomato, diced
  22. 1/2 jalapeno pepper, finely diced
  23. 1/2 red onion, finely diced
  24. 2 green onions, chopped
  25. 1/2 teaspoon freshly ground black pepper
  26. 1 tablespoon ancho or chipotle (or other) ground chile pepper
  27. Kosher salt
  28. Combine all ingredients in a double boiler and stir until melted. Season with salt, to taste.
  29. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 429.45 Kcal (1798 kJ)
Calories from fat 91.52 Kcal
% Daily Value*
Total Fat 10.17g 16%
Cholesterol 55.35mg 18%
Sodium 863.11mg 36%
Total Carbs 66.11g 22%
Sugars 54.98g 220%
Protein 15.6g 31%
Vitamin C 13.7mg 23%
Iron 1.1mg 6%
Calcium 72.7mg 7%
Amount Per 100 g
Calories 228.93 Kcal (958 kJ)
Calories from fat 48.79 Kcal
% Daily Value*
Total Fat 5.42g 16%
Cholesterol 29.51mg 18%
Sodium 460.11mg 36%
Total Carbs 35.24g 22%
Sugars 29.31g 220%
Protein 8.32g 31%
Vitamin C 7.3mg 23%
Iron 0.6mg 6%
Calcium 38.7mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.4
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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