Friday Originals: Pulled Pork Nachos with Sriracha Stout BBQ Sauce

Pulled Pork Nachos with Sriracha Stout BBQ Sauce

A Nacho Lover’s Dream: Pulled Pork Nachos with Sriracha Stout BBQ Sauce

A month or so ago, I came across Buzzfeed’s list of 28 Badass Burgers To Grill This Weekend and passed it along to the hubs. He was immediately enamored of the concept of the Sriracha Stout BBQ Burger, so we cooked it up and it was amazing. Since then, we’ve made a few more batches of the Sriracha Stout BBQ Sauce because I simply CANNOT get enough.

So when our 4th of July party rolled around, naturally we wanted to figure out a way to use our new favorite BBQ sauce. Over a beer and some chips, we came up with our new favorite nacho recipe: Pulled Pork Nachos with Sriracha Stout BBQ Sauce. In addition to the amazing bbq sauce, in this recipe we’ve tipped our hats to our Southern surroundings and included the staple of every BBQ sandwich south of the Mason Dixon line: a crispy and tangy cole slaw topping.

If you have nacho lovers in your household, stock up on Sriracha and Stout because you’ll be making this on a weekly basis.

Pulled Pork Nachos with Sriracha Stout BBQ Sauce

BBQ Sauce Ingredients from The Beeroness

  • 1 tbs Olive Oil
  • 4 cloves of Garlic, minced
  • 1/3 cup Soy Sauce
  • 2/3 cup Ketchup
  • 2 tbs Worcestershire Sauce
  • 1 1/2 tsp Sriracha
  • 2 tsp Smoked Paprika
  • 1 cup Stout Beer
  • 1/3 cup Brown Sugar
  • 1 tsp Onion Powder
  • 1 tsp Chili Garlic Sauce (optional)

Directions

  1. In a pot over medium heat, heat the olive oil. Sautee the garlic about 30 seconds. Mix in the remaining ingredients until well combined. Allow to cook until thickened, stirring occasionally, about 15 minutes. Set aside to cool.

Nacho Ingredients

  • 1 – 2 Cups Pulled Pork (already cooked)
  • 1 Cup Queso Quesadilla shredded cheese (or your cheese of choice, Gouda would be amazing)
  • 3/4 Cup Sriracha Stout BBQ Sauce
  • 1/2 Cup Cole Slaw (try this Healthy Cole Slaw recipe or store bought is fine, too)
  • Tortilla Chips (we love Blue Corn Tortilla Chips, but use your favorite)

Directions

  1. Turn oven on to “broil” setting.
  2. Pile your desired amount of tortilla chips on an oven safe dish – use a layer of parchment paper to help with easy clean up.
  3. Drizzle about half of the Sriracha Stout BBQ Sauce directly on to the chips. Pile the pulled pork on top of the chips and cover pork and chips with cheese. Drizzle the remaining BBQ sauce over the entire dish.
  4. Place in oven for 3 – 5 minutes or until cheese is melted and chips are warmed. Remove from oven.
  5. Top the plate of nachos with a hefty serving of cole slaw.
  6. Serve immediately and sit back and enjoy the praise from your happy nacho lovers.
Friday Originals: Pulled Pork Nachos with Sriracha Stout BBQ Sauce

Friday Originals: Pulled Pork Nachos with Sriracha Stout BBQ Sauce

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