Do you want to WOW your guests? This recipe is just the ticket for you! Eli got creative in the kitchen using leftover smoked pork. The end result was this fun dish of pulled pork table nachos that were simply out of this world!
What are table nachos? Spread foil across the kitchen island or table and start creating. See for yourself…
The chef at work building delicious pulled pork bbq table nachos!
Smoked Pork Shoulder/Butt ~
The first step to this awesome recipe is the smoked pork shoulder/butt. Pappy smoked this the day before and we used the leftovers for the nachos.
- 12 to 15 pound pork shoulder butt
- Tony Cachere’s creole seasoning
- Stick of butter
- Salt & pepper to taste
- Melt butter and mix with 2 tablespoons creole seasoning.
- Inject butter mixture all over the pork shoulder/butt.
- Let marinate several hours or overnight.
- Cut diagonal lines through the fat cap on top of pork shoulder/butt. Next, season liberally with salt, pepper and more creole seasoning, being sure to get seasoning down in the cuts.
- Smoke at 275 degrees until internal temperature of 195 degrees (about 12-14 hours) if your pork is 12 to 15 pounds. Mix cherry and apple wood chips for a subtle fruit taste.
- Remove meat from grill with about 2 hours left to cook and wrap entirely in foil.
- When meat has reached desired doneness, remove foil and let sit 15 to 20 minutes before shredding.
Now Back to the Pulled Pork Table Nachos ~
Directions & Tips:
You can, of course, make these delicious nachos without having made your own smoked pork shoulder/butt on the grill. Other options of shredded pork is purchasing already prepared pork or you can also make your own in the oven or crock pot. Substituting chicken or beef on your nachos would be great as well!
- Spread foil across the table or kitchen island…covering a large area.
- Layer the chips across the foil. ***Pro Tip***- Eli used several types of chips which added a fun variation of flavors. You can be creative and use your family favorites, but I do think a variation is key. The chips we used were:
- El Sabroso brand of Guacachips. These are a recent discovery and definitely a favorite in the family. Guacachips – if you haven’t tried them, you need to do so SOON!
- Corn tortilla chips of your choice
- Fritos Scoops
3. Top the chips with the pulled pork. Be sure to layer this heavily over the entirety of the chip spread.
4. Squirt the desired amount of barbecue sauce over the pulled pork. One of our family favorites is Sweet Ray’s, but obviously you can use your favorite brand.
5. Layer 1 can each of black beans and whole kernel corn.
6. Top with melted cheese. We love to make our own nacho cheese sauce with Veleeta, Rotel and diced green chiles. It’s a crowd pleasing dip that you can cook over the stove or make in a crockpot. ***See that recipe below.
7. Finalize your nachos with garnishments for everyone to choose as they desire. You can put in small bowls placed around the chips or layer directly on the foil around the nachos. Garnishment ideas:
- jalapeno peppers
- sour cream
- avocado slices
- diced onions
- black olives
Ring the dinner bell and let everyone graze!
Ingredients for Nacho Cheese Sauce ~
- One 32-ounce package Original, Mexican, or Quesos Blanco Velveeta Cheese
- Two 10-ounce cans of Rotel or One 14.5-ounce can of petite diced tomatoes with green chilies
- One 4-ounce can green chiles
Cook over low heat while stirring often or add all ingredients to crock pot and cook on low until melted.
Serving Options ~
It is always so much more fun to add festive tableware to any gathering. I recently discovered Antique Farm House. Their products are BEAUTIFUL! I am loving these ideas…
Mixing and matching the sizes and designs would be fun and festive!
While having great recipes is always key to any gathering, the finishing touches bring it all together for a memorable night. Whether you are planning ahead for Cinco De Mayo or just doing Taco Tuesday, be sure to add these pulled pork table nachos to your next entertaining night!
Come back and tell me how your’s turned out!