Pulled pork nachos with cheddar sauce
Charcoal barbecue (shown here on the NK22K-LEG)
Prep Time
10 min
Cook Time
10 min
Yield
4 persons
Difficulty
Medium
Pulled pork nachos with cheddar sauce
PrintIngredients
Method
Photos
Ingredients
- 1 palette de porc (échine, épaule)
- Moutarde américaine
- Rub de votre choix
- Jus de pomme ou du vinaigre de cidre
- Nachos
- Tranches de cheddar
- Crème liquide
- Sauce barbecue
- Piment jalapenos
- Crème épaisse
Method
- Prepare a chimney of briquettes, and place the charcoal on one side of the barbecue for indirect cooking. Place 2-3 chunks on the briquettes.
- Brush the paddle with American mustard, then sprinkle with rub.
- Place the meat opposite the briquettes and close the lid. Adjust the air temperature to between 90 and 150°, and check the temperature regularly.
- After 3 hours, moisten the meat with apple juice or cider vinegar.
- When the internal temperature of the meat reaches 65-66°, wrap it in lined aluminium foil. Leave to cook for a few more hours, until there is no more resistance when you press on the meat.
- Remove the pork from the barbecue, then unwrap it and shred it using forks or by hand if you have special heat gloves.
- Prepare the cheddar sauce: in a saucepan, mix the cream and the cheddar slices and allow the mixture to melt and thicken.
- Prepare your nacho dish: arrange the nachos in a dish, add the shredded pork, add the cheddar sauce, the barbecue sauce, a few slices of jalapenos and a large spoonful of double cream.
Discover our ambassador, Chef Rohan! Passionate about the USA, Rohan has 30 years of BBQ experience, 5 restaurants, a catering service, expertise and training with professional and amateur cooks.
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