MEMPHIS-STYLE PULLED PORK NACHOS
Provided by Trisha Yearwood
Categories appetizer
Time 4h25m
Yield 6 to 8 servings
Number Of Ingredients 28
Steps:
- Preheat the oven to 450 degrees F.
- For the barbecue pork: In a medium saucepan, heat the oil until shimmering. Add the onion and cook until tender, about 5 minutes. Add the butter and garlic and continue to cook until the garlic is softened. 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. Transfer to a blender and carefully blend until smooth. Return to the pan, add Trisha's Pulled Pork and keep over low heat to warm through.
- 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. Gradually add the cheese, stirring until the cheese is completely melted. Keep warm, adding a bit more cream if the sauce becomes too thick.
- For the nachos: In a shallow casserole dish, spread the shredded romaine and then top with the tortilla and potato chips mixed together. Spread the pork over the chips and cover with the shredded Cheddar. Bake until the cheese has melted, 8 to 10 minutes. Pour the cheese sauce over top and garnish with the red onions and scallions.
- Season the ribs well on all sides with salt and pepper.
- In a large Dutch oven over high heat, heat the oil to a shimmer. Add the ribs and sear until browned on all sides, about 8 minutes. Remove the ribs and transfer to a plate. Add the garlic, carrots and onion and cook until golden and caramelized, about 10 minutes. Add the tomato paste and cook for 2 minutes. Add 1 cup of water and, using a wooden spoon, scrape up any browned bits from the bottom of the pan. Add 2 more cups of water and stir to combine.
- Return the ribs to the Dutch oven, cover and reduce the heat to low. Cook until fork-tender, about 3 hours.
- Remove the ribs from the liquid and transfer to a baking sheet to cool. Strain the cooking liquid and reserve. When cool enough to handle, use 2 forks to shred the pork.
MEMPHIS-STYLE BBQ NACHOS
Grab a pound of pulled pork from your favorite local barbecue joint or whip up a batch in your slow cooker. This recipe for Memphis-style BBQ nachos will turn it into a delicious dinner in just 25 minutes. The short prep time makes these BBQ nachos easy to pull together on a busy weeknight for dinner or they make a great weekend meal to enjoy on the back patio. Make the homemade Memphis-style barbecue sauce up to a week ahead of time to help your meal come together even faster. If serving the nachos family-style, you can serve the jalapeño chiles on the side as an optional topping if you have members of the family who may not like as much heat. While this recipe serves 8 to 10 people, it's also a great apppetizer or snack for a game day gathering. If you are expecting a larger crowd, the reicpe can easily be doubled to serve more BBQ lovers.
Provided by Southern Living Test Kitchen
Time 25m
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium. Add pork, water, and 1/2 cup of the Memphis BBQ Sauce; cook, tossing occasionally, until mixture is thoroughly heated, about 5 minutes. Remove from heat; cover to keep warm.
- Melt butter in a medium saucepan over medium-high. Whisk in flour; cook, stirring constantly, until golden brown and beginning to smell nutty, about 2 minutes. Whisk in milk; bring to a simmer over medium-high, stirring occasionally. Remove from heat. Gradually add cheese, stirring until completely melted. Stir in salt and cayenne.
- Arrange chips on a platter; top evenly with pork. Drizzle with cheese sauce and remaining 1/2 cup Memphis BBQ Sauce; top with jalapeño chiles. Serve immediately.
MEMPHIS BBQ PORK TOTCHOS
A mashup of the BBQ pork nachos that are on so many menus in Memphis and the South-of-the-Border influenced Totchos that have blown up as the must-try bar food in Seattle. Serve with extra barbeque sauce for dipping.
Provided by Leslie Kelly
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Arrange potato nuggets in a single layer on a baking sheet.
- Bake in the preheated oven for 20 minutes. Shake baking sheet and continue baking until potato nuggets are extra crispy, 20 to 24 minutes longer. Remove baking sheet from oven and turn on oven's broiler.
- Top potato nuggets with pepperjack cheese, pulled pork, onion, and jalapeno peppers. Drizzle barbeque sauce over "totchos".
- Broil in the preheated oven until cheese starts to bubble, 5 to 7 minutes. Top "totchos" with coleslaw and green onions.
Nutrition Facts : Calories 619.1 calories, Carbohydrate 57.2 g, Cholesterol 105.4 mg, Fat 32.1 g, Fiber 5 g, Protein 31.7 g, SaturatedFat 12 g, Sodium 1674.8 mg, Sugar 8.1 g
MILE HIGH MEMPHIS STYLE BARBECUE NACHOS
This is a great recipe for having the guys over for a football game. You can use leftover barbecue pork or store bought (curly's or jack daniel's brand is great) for easy put together.for a variation, try with smoked chicken or beef brisket
Provided by GingerlyJ
Categories Pork
Time 15m
Yield 2 pounds, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- preheat oven to 400 degrees.
- spread a single layer of tortilla chips on a baking sheet
- drizzle with cheese and barbecue sauce and top with a few spoonfuls of meat.
- make two more layers the same way.
- bake about ten minutes until cheese is bubbly and nachos are heated through.
- top with jalepeno slices.
MEMPHIS BARBECUE NACHOS
Steps:
- In separate saucepans over low heat, warm the pork and spicy nacho cheese sauce. Divide the chips among 4 shallow bowls. Top the chips with barbecue pork. Layer some cheese sauce over the pork. Top the cheese sauce with barbecue sauce. Sprinkle each bowl with dry rub barbecue seasoning and jalapenos to taste.
MEMPHIS-STYLE BBQ PORK NACHOS
Pile the toppings high with this recipe for Memphis-Style BBQ Pork Nachos. Sometimes you can tell that you're going to love a recipe just by the name. Case in point: these Memphis-Style BBQ Pork Nachos.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook meat and barbecue sauce in saucepan on medium heat 3 min. or until heated through, stirring frequently. Remove from heat.
- Microwave VELVEETA and milk in microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min. Continue microwaving and stirring in 15-sec. increments until VELVEETA is completely melted and sauce is well blended.
- Spread chips onto large plate; top with meat mixture, VELVEETA sauce and remaining ingredients.
Nutrition Facts : Calories 330, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 960 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g
MEMPHIS-STYLE PULLED BBQ PORK
Make and share this Memphis-Style Pulled BBQ Pork recipe from Food.com.
Provided by daggle
Categories Pork
Time 4h40m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Mix all rub ingredients.
- Sprinkle rub all over pork and rub into meat.
- Wrap in foil and refrigerate 3 hours to overnight.
- Smoke meat on smoker for 4 to 6 hrs (200-225 degrees check for doneness)(TIP: even after the meat reaches correct temperature you need to let it continue to cook for a few more hours at the 200-225 degree temperature this will produce a meat that can be PULLED: a stringy type of pull. if you can't smoke for that long just cover your meat in foil and put in the oven for a few hours to produce the stringy traditional pulled pork and the smoky flavor will still be present.).
- While pork is cooking mix all BBQ sauce ingredients in a sauce pan.
- Bring to a slight boil then simmer on low heat until meat is done.
- Remove meat from smoker and loosely cover with foil for 15 minute.
- Pull pork apart.
- Either put meat in sauce or spoon over meat to serve on your choice of buns.
Nutrition Facts : Calories 701.7, Fat 36.6, SaturatedFat 12.5, Cholesterol 149.7, Sodium 2433.5, Carbohydrate 47.5, Fiber 2.7, Sugar 40.8, Protein 44.9
MEMPHIS BARBECUE SAUCE
I created this Memphis BBQ sauce recipe for our summer picnics because we love to grill. It can be made ahead, so it's ready whenever you fire up the grill. —Angela Spengler, Niceville, Florida
Provided by Taste of Home
Time 25m
Yield 1-2/3 cups.
Number Of Ingredients 10
Steps:
- In a medium saucepan, saute onion in butter until tender. Stir in the mustard, salt and cayenne pepper; cook 1 minute longer., Stir in the ketchup, vinegar, sugar, Worcestershire sauce and mustard. Bring to a boil. Reduce heat; simmer, uncovered, until desired consistency, 10-15 minutes. Cool., Store in an airtight container in the refrigerator up to 1 month. Use as a basting sauce for grilled meats.
Nutrition Facts : Calories 30 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 166mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
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