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
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.