Food
Step-by-step pulled-pork nacho recipe
By ELLISE PIERCE / Cowgirl Chef
Web exclusive
These pulled-pork nachos are a fantastic way to use leftover barbecue pork, and they're a great new twist on the classic halftime snack. So, here's what you do.
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Directions
1. First, turn your oven on to broil. Then put some of the pulled pork in a bowl, so it'll be ready when you need it, which is in a couple of steps. To make your own barbecue pork, see the full recipe here.
2. Make the pico de gallo. Mix 3 diced medium tomatoes, 1 diced onion, 2 finely chopped cloves of garlic, 2 finely chopped fresh jalapeños, ¼ cup chopped cilantro, and squeeze of lime in a bowl. Let rest for a half-hour, at least, so the flavors can combine.
3. Mix up the Cuban seasoning in a bowl: 1 tablespoon kosher salt, ½ teaspoon coarse black pepper, 1½ teaspoon cumin, ½ teaspoon paprika, ½ teaspoon Greek oregano.
4. Now, pile an oven-safe plate as high as you'd like with tortilla chips — the more the Mexier.
5. Top with refried black beans and shredded cheese.
6. Put under broiler until cheese melts. Watch carefully — you don't want the chips to burn.
7. Sprinkle generously with Cuban seasoning and pulled pork. Streak with barbecue sauce.
8. Top with sliced jalapeños and pico de gallo. Eat and repeat — as often as necessary.
• This recipe, from Rooster's Roadhouse in Denton, Texas, makes one platter.
Ellise Pierce is the Cowgirl Chef. Visit her online at www.cowgirlchef.com, and read the rest of her column on barbecue in the July 2009 issue of C&I, online soon.
