what's up you guys it's susie from heygrillhey.com and
it's thursday here which usually in my house means leftover night
so we are taking some leftover pulled pork and turning them into the most deliciously
delectable pulled pork nachos with a homemade queso sauce seasoned beans the works let's do it
we're going to start off with our seasoned beans now normally i do black beans but i
don't have any in the pantry it's left overnight so we're doing pinto beans today you just need
one can that have been drained and rinsed a quarter cup of chicken stock a can of these
yummy delicious green chilies you choose your heat preference a quarter of a cup of a diced
onion a couple cloves of garlic and then some oil to cook it in i'm using some homemade beef tallow
but typically on left overnight i put these inside however i happen to have some hot coals
so we're gonna cook this straight on the grill tonight get a nice heavy bottomed pan
that will work on your grill if you're cooking this on your grill or inside get that over your
coals a little bit of your cooking oil probably about a teaspoon of cooking oil
and then we're going to saute our onions our garlic and our green chili
we're going to let this simmer for the next few minutes while the onions start
to soften and then we're going to add in the beans
the chicken's stuck and then pop it off with a direct heat onto the indirect heat
side and just let it simmer for the next 15 minutes while we make our queso and heat up
so the beans are on indirect heat they're just going to cook low and slow for the next few
minutes while we do everything else but i wanted to give you a quick note about the beans we didn't
add any salt and that's because i don't know if you're using beans with a lot of salt in them that
are canned i don't know if your chicken stock has a ton of salt in it so this is where your
taste comes in as these beans are cooking give them a taste occasionally if they need salt go
ahead and add it but again whatever ingredients you're working with will change how much salt
is in the beans so make sure you taste them now we got to get our queso pan
over the direct heat so we can start making our super melty delicious cheese
sauce here's what you're gonna need for your queso sauce two tablespoons of butter two tablespoons of
flour two cups of milk and two cups of shredded medium cheddar cheese no american cheese in this
queso although that can be occasionally delicious this is a classic cheddar queso sauce and i do
recommend shredding this fresh instead of buying the pre-shredded stuff because the pre-shredded
stuff is tossed in this coating that dries it out so it doesn't stick together and clump but that
makes it not melt as good so if you want a really smooth queso shred that cheese you're going to
need a half a teaspoon of chili powder and about a quarter teaspoon of cayenne pepper for some heat
okay we're going to start by making a roux that means we're gonna make
a thickening agent for our queso so that it's not like watery and separated
we're gonna put our two tablespoons of butter into our preheated cast iron pan and when that
melts we're gonna add our two tablespoons of flour whisk it all together no lumps
we want to cook out that flour taste you can smell it starts to get a little bit nutty
whisk in your two cups of milk just keep stirring
we're going to bring this up to a boil move it off of the direct heat over to the indirect heat
and then we can stir in our cheese if we stir in our cheese before this comes up to a boil or if
it boils while our cheese is in there the cheese is going to separate and get really clumpy and
grimy and yucky so we don't want to stir the cheese in while it's boiling that's why the two
is on heat for this is super duper important super duper important super duper important
all right once it comes to a boil you can really start to see the thickening power of that flour
whoa i would thank you i just wanted you to notice my rhyme
what's the name of our first album thickening power flower
okay slide that boiling base for our queso on the indirect heat you still want it to
be hot when we drop that cheese in but we don't want it to be actively boiling
cheese goes in drop it while it's hot is that our second album or is that the title trend okay whisk
that until it's all gooey and melty okay zoe oh that looks so good come on come over here
super simple super delicious homemade cheese sauce in no time we're gonna add in our
seasonings the cayenne and the chili powder just give this a really nice southwestern
flair and a little bit of a kick clean up as we go right time yep oh it's already smelled good
my beans are doing their thing queso's ready to go let's heat up our pork yes
i'm going to add a little bit more of our beef tallow to this pan because as i heat up this pork
i want to keep it moist but i also want to get some really nice crispy edges almost like carnitas
this is about two cups i would say maybe like a pound and a half of leftover smoked pulled pork
we're always asking what to do with our leftover smoked pulled pork because
it makes so much and we always have leftovers at our house
nachos are like a classic great way to go my fat is all melted and goes to pork
i'm also going to hit my pork with a little bit more of the
seasoning that i used to smoke it just to reinforce the flavors that were already
there and this is going to go really fast because we're not cooking the pork it's
already cooked we just need to heat it up and get that nice crispy texture on the outside
okay let's go
i'm so happy because it smells so good right here all right are we good okay we've got all
of our nacho toppings assembled you can grab your favorite nacho toppings whatever you have
leftover in your fridge i've got salsa sour cream olives some red onions some chopped
pickled jalapenos some fresh cilantro we're also going to need barbecue sauce i'm going to be using
my everything sauce it is a classic absolutely delicious barbecue sauce pairs perfectly with pulp
pairs perfectly with pulled pork and then of course we have our beans our queso and our
pulled pork and a whole wide layer of chips and that's very important a lot of times you
see nachos and people go up with nachos i say go wide with nachos because then you
get more even topping distribution for each chip instead of the chips on the bottom with nothing
and the chips on the top all soggy right okay so here's how i do it first i go in with the beans
sprinkle them beans all over these chips then i go in with the queso sauce this is still pretty hot
which i think is very important you want to have all your hot toppings when assembling your nachos
queso is on then we hit it with that delicious crispy smoked pork so my first time ever having
pulled pork nachos was at my uh friend cam's restaurant it's called bambams it's in orem utah
and he calls him swachos and he does his like barbecue baked beans with his smoked pulled pork
on top and his barbecue sauce and a queso sauce and they are so good so that was the inspiration
for this recipe but i took it to a little bit more of an extreme place with the toppings spread
because i think that's something that you can do at home you can really customize them but there
is nothing more like jaw dropping than getting a portion of huge absolutely bomb cheesy pulled
pork nachos my kids are gonna be so excited all right drizzle that barbecue sauce across the top
and then honestly these are perfect just like this they really don't need the toppings in fact my
kids might prefer if i just left them this way but i'm a toppings kind of a girl like just a little
bit extra not too extra so i'm gonna hit mine with a couple dollops of sour cream salsa over
these nachos and then again whatever toppings you like red onions olives i'm a novice girl myself
jalapenos these are just pickled jalapenos that have been diced really fine but if
you wanted some extra heat use your favorite spicy pepper and then we like fresh cilantro
and that my friends is how you do leftovers for dinner
on a super simple easy and quick thursday night when you have some pulled pork
in the fridge isn't that beautiful i'm gonna eat one i hope you guys give this recipe a try
if you do snap a photo post it online use the hashtag #HeyGrillHey that way i can see it
and cheer you on on your journey to becoming a backyard bbq like i know you are destined to be
i'm a mess and i don't really care for
perfection come in and get all of your tighty whities
you can't even handle me