Memphis-Style Pulled Pork Nachos
Serves: 6
Zoie Ernser
1 January 1970
Based on User reviews:
47
Spice
58
Sweetness
49
Sourness
45
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
2 tbsps
Vegetable Oil1 medium
Red Onion (chopped)2 tbsps
Salted Butter8 cloves
Garlic (crushed)1.5 cups
Ketchup1 cup
Molasse1 cup
Apple Cider Vinegar2 tbsps
Hot Sauce2 tbsps
Dry Mustard2 tbsps
Light Brown Sugar1 tsp
Ground White Pepper1 large
Yellow Onion (quartered)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 450 degrees F
3
For the barbecue pork: In a medium saucepan, heat the oil until shimmering
4
Add the onion and cook until tender, about 5 minutes
5
Add the butter and garlic and continue to cook until the garlic is softened
6
Add the ketchup, molasses, vinegar, hot sauce, mustard and brown sugar and simmer until the sugar is melted and the ingredients have combined, about 5 minutes
7
Transfer to a blender and carefully blend until smooth
8
Return to the pan, add Trisha's Pulled Pork and keep over low heat to warm through
9
For the cheese sauce: Heat the cream and pepper in a small saucepan over low heat until it just begins to steam, about 3 minutes
10
Gradually add the cheese, stirring until the cheese is completely melted
11
Keep warm, adding a bit more cream if the sauce becomes too thick
12
For the nachos: In a shallow casserole dish, spread the shredded romaine and then top with the tortilla and potato chips mixed together
13
Spread the pork over the chips and cover with the shredded Cheddar
14
Bake until the cheese has melted, 8 to 10 minutes
15
Pour the cheese sauce over top and garnish with the red onions and scallions
16
Season the ribs well on all sides with salt and pepper
17
In a large Dutch oven over high heat, heat the oil to a shimmer
18
Add the ribs and sear until browned on all sides, about 8 minutes
19
Remove the ribs and transfer to a plate
20
Add the garlic, carrots and onion and cook until golden and caramelized, about 10 minutes
21
Add the tomato paste and cook for 2 minutes
22
Add 1 cup of water and, using a wooden spoon, scrape up any browned bits from the bottom of the pan
23
Add 2 more cups of water and stir to combine
24
Return the ribs to the Dutch oven, cover and reduce the heat to low
25
Cook until fork-tender, about 3 hours
26
Remove the ribs from the liquid and transfer to a baking sheet to cool
27
Strain the cooking liquid and reserve
28
When cool enough to handle, use 2 forks to shred the pork