Smoked Pork Nachos with Cervantes Red Chili
Pork shoulder is a wonderful thing, smoked pork shoulder is even better. We had about ten pounds left over from the weekend that I have been using on various things. My favorite of all the creations are these nachos. My son helped inspire this wonderful treat the other night by messing around with his dinner. The only next step was to take chips, lay them out on a stone, layer with diced smoked pork shoulder from Sunnyside meats, shredded cheddar cheese, fresh jalapeno chilies, and cilantro. I topped them with some home made pico de gallo and some Cervantes Red Chili Sauce that I have been craving since Monday morning. I baked these in the oven for about 15 minutes at 350 degrees til the cheese was just starting to brown. I made a ton and was almost able to finish them off. I am stuffed though for sure…and happy.
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Your recipe sounds delicious, I love a little heat. Having been in the bbq business so long my nachos are similar, the difference being bbq sauce instead of pico de gallo and Cervantes Red Chili Sauce. That’s a combination I’ll definitely be trying. Thanks!