Pulled Pork Nachos

Gus’s BBQ 

Last night, we went to Gus’s BBQ in South Pasadena, CA for dinner.  Gus’s has been around since 1946, though it’s been sold and re-done in the past few years.  For some reason, I ordered the pulled pork nachos.  My expectations were low.  Boy, was I wrong!  Everything about this messed up pile of meal was fantastic!  I could kick myself for not taking a picture of it.  Anyway, if you live near here, I recommend that you “high tail” it over there and order this dish.  Below is a rough estimate of the recipe.

Pulled Pork Nachos

Serves 3 – 6

2 cups (more or less) leftover pulled pork
1 bag regular corn tortilla chips
½ cup (more or less) sliced, pitted kalamata olives
BBQ baked beans
4 oz Monterrey Jack cheese, grated
4 oz sharp Cheddar cheese, grated
½ cup (more or less) jarred jalapeño slices
3 Tbs barbeque sauce
Guacamole

Some sort of vessel that you can take from oven to table easily.  A cast iron skillet works well.

Preheat your oven to 425 degrees.  This should take about half an inning of an average game.

Line the bottom of your baking vessel with a mix of blue and white corn tortillas.

Scatter pulled pork over the top of the tortillas.  Layer with sprinkled cheese, olives, beans and jalapeño.

Repeat until you’ve achieved a level of height you’re comfortable with.

The top layer should be mostly cheese. Squeeze some barbeque sauce on top of the nacho pile. Top with guacamole.

Bake approximately 10 – 15 minutes.

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