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Porter Pulled Pork Nachos with Sriracha Beer Cheese

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Your winning Super Bowl dish is here: These pulled-pork nachos are spicy, rich and unbelievably tasty. Do yourself a favor and make the pulled pork the day before; allowing the meat to rest in braising liquid overnight helps infuse it with the broth and makes for quick prep time the next day, so you won’t miss kickoff.

Makes: 6-8 servings

Ingredients:
  • FOR THE PORK
  • 1 tablespoon kosher salt
  • 2 tablespoons brown sugar
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 tablespoon black pepper
  • 2 teaspoons smoked paprika
  • 2 teaspoons dry mustard
  • 14 cup olive oil
  • 1 4-lb. pork butt
  • 3 cups stout or smoked porter
  • FOR THE CHEESE SAUCE
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2 tablespoons cornstarch
  • 1 cup pilsner
  • 1 cup whole milk
  • 2 cups shredded cheddar cheese,
  • do not use pre-shredded
  • 2 teaspoons sriracha
  • salt and pepper to taste
  • FOR THE NACHOS
  • 2 lb. tortilla chips
  • 2 large tomatoes, diced
  • 1 avocado, diced
  • 14 cup pickled jalapenos
  • 14 cup chopped cilantro

Instructions:

1. MAKE THE PORK: In a small bowl, stir together the salt, brown sugar, onion powder, chili powder, cumin, pepper, smoked paprika and dry mustard until combined, then set aside.


2. Rub the entire surface of the meat with the spice mixture, using it all.

3. In a large Dutch oven, heat the olive oil until very hot. Sear all surfaces of the meat until browned. Pour the beer over the meat, cover and reduce heat to medium-low. Cook for about 3 hours, turning it over every 30 minutes, until the meat is tender and falling apart.

4. Remove from the heat and use two forks to shred the pork into pieces. Return to the pot to reheat for about 5 minutes, then remove and
discard the liquid.

5. MAKE THE CHEESE SAUCE: In a pan over medium-high heat, melt the butter. Sprinkle with flour and cornstarch, whisk until well combined, and cook until light brown in color.

6. Add the beer and milk, and bring to a low simmer. About ¼ cup at a time, whisk in the cheese, making sure all cheese is melted before adding more. Stir in the sriracha, salt and pepper to taste.

TO SERVE
7. Spread an even layer of tortilla chips on a platter. Top with the pulled pork and drizzle with cheese sauce. Add another layer of chips, pulled pork and cheese sauce. Repeat for a third layer. Top with diced tomatoes, avocado, cilantro and jalapenos.

 


 

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