Do you have a barbecue sauce that you absolutely love?
That you and your husband love it so much that you get a case of it for Christmas?
No? That’s just us?
And totally true.
We are utter and complete fans of Russ and Frank’s Sassy BBQ sauce. The sad thing is that we can’t buy it where we live because it’s mainly sold in Iowa. So, we stock up when we are in Iowa. And my mother-in-law wrapped a case of it for one of our Christmas gifts. We may have already gone through a third of the case since Christmas and are going to have to start rationing it until we make it back to Iowa.
Anyways, one of my favorite ways to use this sauce is with pulled pork (OMG, so GOOD!!!). As I was making pulled pork the other day, I wondered what it would taste like on nachos, so we tried it out. And it worked like a dream.
Pulled Pork Nachos
-3-4 pound pork roast
-Lawry’s, garlic powder, sea salt, pepper, paprika
-2 Tablespoons olive oil
-one bottle of your favorite barbecue sauce
-3/4 cup shredded cheddar cheese
-3/4 cup shredded mozzarella cheese
-additional BBQ sauce
-any other topping that you’d like!
Season pork roast with sea salt, pepper and paprika. Place oil in a pan and heat until hot. Sear roast in a hot pan (Don’t skip the sear…it’s worth the extra step, I promise!). Place in crock pot with one bottle of barbecue sauce of your choice. Cook for 6-8 hours.
Shred the roast.
Preheat oven to 425 degrees. Place chips on a parchment lined baking sheet. Cover with cheese. Place pulled pork on top of cheese. Place jalapenos and banana peppers on as well. Bake in the oven for 10-15 minutes. Just until the cheese has melted.
Top with sour cream, additional BBQ sauce, lettuce, and anything else you want to add!
These nachos were great. I was completely shocked as I had never thought to have pulled pork on nachos before. We loaded these nachos up and they acted as a meal for us! Even the girls liked them! They will definitely be made in our house again!
Have a wonderful Tuesday!