Best 8 Memphis Style Pulled Pork Nachos Recipes

PULLED PORK NACHOS RECIPE BY TASTY

Steps:

• Place pork, onion, and seasonings into a 6-quart slow cooker. Mix to coat meat in seasonings.
• Add ketchup and mustard, spreading evenly over the outside of the meat.
• Set slow cooker to High and cook for 4 hours, until the meat pulls apart easily. Alternatively, the meat can be cooked on the Low setting for 8 hours.
• Remove meat from slow cooker and transfer it to a bowl or cutting board. Using two forks, shred the meat into bite-sized pieces.
• Preheat oven to 400˚F (200˚C).
• Using a cast-iron pan or other oven-safe dish, assemble the nachos layer by layer. Chips, then pork, onion, BBQ sauce, and cheese. Repeat as desired for additional layers.
• Bake for 8-10 minutes until cheese is melted and bubbling.
• Top with sour cream, salsa, and cilantro.
• Enjoy!

MEMPHIS-STYLE BBQ NACHOS

Steps:

• Heat a large skillet over medium. Add pork, water, and 1/2 cup of the Memphis BBQ Sauce; cook, tossing occasionally, until mixture is thoroughly heated, about 5 minutes. Remove from heat; cover to keep warm.
• Melt butter in a medium saucepan over medium-high. Whisk in flour; cook, stirring constantly, until golden brown and beginning to smell nutty, about 2 minutes. Whisk in milk; bring to a simmer over medium-high, stirring occasionally. Remove from heat. Gradually add cheese, stirring until completely melted. Stir in salt and cayenne.
• Arrange chips on a platter; top evenly with pork. Drizzle with cheese sauce and remaining 1/2 cup Memphis BBQ Sauce; top with jalapeño chiles. Serve immediately.

MEMPHIS-STYLE PULLED PORK

Steps:

• Gather the ingredients.
• In a medium mixing bowl , combine rub ingredients into a paste. Coat pork shoulder with rub, cover with plastic wrap and refrigerate 1 hour.
• Preheat smoker and prepare for an 8-hour smoke. Make sure wood chips are soaked and drained before using them. Add charcoal and wood chips as necessary to keep the temperature low, or between 200 and 225 F/95 to 110 C. Smoke pork shoulder for about 8 hours or until internal temperatures reach 185 F/85 C.
• Once the pork is cooked, remove from the smoker. Wrap tightly in foil and allow to sit for an hour. While pork is resting, prepare finishing sauce. Blend together everything except the ketchup.
• Pour into a saucepan and add the ketchup. Simmer over low heat for 15 minutes. Remove from heat and set aside.
• Unwrap pork butt and shred. Combine pork with 1/3 of the table sauce. Keep warm and serve on white bread buns with remaining sauce on the side. Top with coleslaw .
• Enjoy!

PULLED PORK NACHOS

Steps:

• For the pulled pork: In a large bowl, combine the chili powder, garlic powder, paprika, ancho chili powder, Italian seasoning, bay leaf, 2 tablespoons salt and 1 tablespoon pepper with a fork. Add the pork and turn to completely coat all 4 pieces.
• In the bottom of a 6-quart slow cooker, add the onions and cover them with the pork. In a small bowl, combine the sorghum, coconut oil, vinegar and 1 teaspoon liquid smoke. Pour the mixture over the pork.
• Cover and cook on low until the pork is tender and falls apart when pulled with a fork, 6 to 8 hours, depending on your slow cooker. Remove the pork from the liquid and shred. Skim and discard the fat from the liquid in the slow cooker. Return the pork to the skimmed liquid. Add the remaining teaspoon liquid smoke and stir gently to combine. Season with additional salt if needed. Keep warm until ready to serve.
• For the queso sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook until thoroughly combined, about 2 minutes. Whisk in the half-and-half and cook, stirring often, until thickened, about 5 minutes. Stir in the creamy black pepper cheese until thoroughly combined, and then add the Cheddar. Once the cheeses are combined, stir in the pickled jalapenos and taste for seasoning. Keep warm until ready to serve.
• For the avocado sour cream: When the pork is almost finished, mash the avocados in a bowl with a whisk until broken down. Whisk in the sour cream, lime juice and a pinch of salt until thoroughly combined. Taste and adjust seasoning if needed. Press a piece of plastic wrap onto the surface to create a barrier from the air. Refrigerate until ready to serve.
• For the nachos: Heat the oil in a small saucepan over medium heat. Add the refried beans and cook, stirring occasionally, until heated through.
• Serve the nachos in individual bowls. Evenly distribute the refried beans, chips, pulled pork and queso sauce. Top each bowl with the avocado cream, tomatoes and cilantro.
• Serve immediately.

MEMPHIS PULLED PORK

Steps:

• Spread onion slices and garlic cloves in the bottom of a slow cooker; stir in beef broth, barbeque sauce, brown sugar, cider vinegar, and pepper. Add pork roast.
• Cover and cook on Low for 6 to 8 hours. Remove pork from slow cooker. Strain juices and return to the slow cooker. Mix water and cornstarch in a bowl; stir into juices until sauce is thickened.

MEMPHIS-STYLE BBQ PORK NACHOS

Steps:

• Cook meat and barbecue sauce in saucepan on medium heat 3 min. or until heated through, stirring frequently. Remove from heat.
• Microwave VELVEETA and milk in microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min. Continue microwaving and stirring in 15-sec. increments until VELVEETA is completely melted and sauce is well blended.
• Spread chips onto large plate; top with meat mixture, VELVEETA sauce and remaining ingredients.

MILE HIGH MEMPHIS STYLE BARBECUE NACHOS

Steps:

• preheat oven to 400 degrees.
• spread a single layer of tortilla chips on a baking sheet
• drizzle with cheese and barbecue sauce and top with a few spoonfuls of meat.
• make two more layers the same way.
• bake about ten minutes until cheese is bubbly and nachos are heated through.
• top with jalepeno slices.

MEMPHIS BBQ PORK TOTCHOS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Arrange potato nuggets in a single layer on a baking sheet.
• Bake in the preheated oven for 20 minutes. Shake baking sheet and continue baking until potato nuggets are extra crispy, 20 to 24 minutes longer. Remove baking sheet from oven and turn on oven's broiler.
• Top potato nuggets with pepperjack cheese, pulled pork, onion, and jalapeno peppers. Drizzle barbeque sauce over "totchos".
• Broil in the preheated oven until cheese starts to bubble, 5 to 7 minutes. Top "totchos" with coleslaw and green onions.