It’s almost Super Bowl time and I am working on game day eats!
I decided my Smoked Pork Nachos will be the main dish come Super Bowl Sunday.
You can’t have a Super Bowl party without a smoked meat dish.
Oh, and you can’t have any party without a dish that contains cheese.
First, I smoked a big 10 lb Boston Butt Roast that was covered in a beautiful rub of my favorite spices.
The key is to marinate the roast in the refrigerator overnight i you have time.
Yes, this is a lot of roast and you want need all of it for the nachos but you could freeze any leftovers for another dish.
Next, I made up a big batch of coleslaw.
You can’t have barbeque Nachos without coleslaw.
The coleslaw was Big Goo’s idea because he love coleslaw and wanted the nachos to taste like a plate of barbeque.
Lastly, all you have to do is preheat the broiler and top tortilla chips with chopped pork and loads of cheese.
I broiled the nachos for about 4 minutes until the cheese melted.
Top with warm barbeque sauce and chilled coleslaw right before serving.
The best way to turn this into a quick dish is to prepare the roast in advance.
I made my roast today for next Sunday. I am going to freeze the roast and defrost it the day before the Super Bowl.
Come Super Bowl Sunday all I have to do is assemble and make the coleslaw.
Yep, it’s that simple!
Enjoy.
Ingredients
- 3 cups smoked pork, chopped
- 2 cups coleslaw
- 1 cup barbeque sauce, warm
- 1 cup jack cheese, grated
- 1 cup sharp cheddar cheese, grated
- bag of tortilla chips
- 1 8-10 lb Boston butt roast
- 2 tablespoons creole seasonings
- 2 tablespoons. garlic powder
- 2 tablespoons onion powder
- 2 tablespoons chili powder
- 2 tablespoons black pepper
- 2 tablespoons paprika
- 1 tablespoon mustard powder
- 1/2 cup brown sugar
- 1 small bag of coleslaw
- 1/4 cup grated onion
- 1/2 cup Hellmanns’s Sandwich Spread
- 1 tablespoon ketchup
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 1 teaspoon creole seasonings
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
Instructions
- Mix all seasonings together.
- Rinse roast and pat dry, sprinkle half the seasonings on the roast.
- Marinate in the refrigerator overnight if possible or at least 6 hours, covered.
- Smoke roast at 220 degrees for 8 hours.
- Allow to cook and chop.
- Mix ingredients together in a small bowl minus coleslaw.
- Fold dressing into coleslaw.
- Chill well, refrigerated, mixing occasionally for at least 1 hour.
- Preheat oven to broil.
- Place chips in a 13X9 inch casserole dish or sheet pan.
- Top with pork and cheese.
- Broil for about 5 minutes or until cheese melts.
- Top with coleslaw and drizzle with barbeque sauce.
