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.
PrintSmoked Pork Nachos
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
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
For the Smoked Pork:
- 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
For the Coleslaw:
- 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
For the Smoked Pork:
- 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.
For the Coleslaw:
- Mix ingredients together in a small bowl minus coleslaw.
- Fold dressing into coleslaw.
- Chill well, refrigerated, mixing occasionally for at least 1 hour.
To Assemble Nachos:
- 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.
Nutrition
- Serving Size: 4
I am definitely making these for my Super Bowl Party! We already have smoke Boston butt in the freezer so this will be SO easy. Thanks for the new idea!
You’re welcome Shelly, enjoy!
OMG these are THE BEST. What a great idea for nachos!!!!!