Pulled Pork Nachos

  Posted on June 24, 2011  by Leslie Blythe  No comments

Gus’s BBQ 

Last night, we went to Gus’s BBQ in South Pasadena, CA for dinner.  Gus’s has been around since 1946, though it’s been sold and re-done in the past few years.  For some reason, I ordered the pulled pork nachos.  My expectations were low.  Boy, was I wrong!  Everything about this messed up pile of meal was fantastic!  I could kick myself for not taking a picture of it.  Anyway, if you live near here, I recommend that you “high tail” it over there and order this dish.  Below is a rough estimate of the recipe.

Pulled Pork Nachos

Serves 3 – 6

2 cups (more or less) leftover pulled pork
1 bag regular corn tortilla chips
½ cup (more or less) sliced, pitted kalamata olives
BBQ baked beans
4 oz Monterrey Jack cheese, grated
4 oz sharp Cheddar cheese, grated
½ cup (more or less) jarred jalapeño slices
3 Tbs barbeque sauce
Guacamole

Some sort of vessel that you can take from oven to table easily.  A cast iron skillet works well.

Preheat your oven to 425 degrees.  This should take about half an inning of an average game.

Line the bottom of your baking vessel with a mix of blue and white corn tortillas.

Scatter pulled pork over the top of the tortillas.  Layer with sprinkled cheese, olives, beans and jalapeño.

Repeat until you’ve achieved a level of height you’re comfortable with.

The top layer should be mostly cheese. Squeeze some barbeque sauce on top of the nacho pile. Top with guacamole.

Bake approximately 10 – 15 minutes.