Pulled Pork Nachos with Jalapeño Cheese Sauce and Pickled Things
Whether you’re hosting a summer gathering or a game-day watch party, a platter piled high with nachos is a guaranteed crowd-pleaser. In our twist on this fan favorite, we load up thick tortilla chips with tender pork shoulder that’s been slow cooked with Trisha Yearwood’s Peach BBQ Pulled Pork Starter. The Grammy-winning vocalist and culinary show host was inspired by her dad’s legendary BBQ pulled pork. Her sweet-and-smoky sauce combines ripe peaches and tomatoes with tangy mustard, apple cider vinegar and peppery spices. To put the nachos over the top, we ladle on a piquant jalapeño cheese sauce, then garnish everything with a dollop of sour cream, a sprinkling of cotija cheese and fresh and pickled peaches. No doubt about it, these are the ultimate nachos!
Ingredients
For the pulled pork:
- 3 lb. (1.5 kg) boneless pork shoulder, cut into 3-inch (7.5-cm) chunks
- Kosher salt and freshly ground pepper
- 2 Tbs. neutral oil
- 1 jar (25.7 oz./730 g) Trisha Yearwood Peach BBQ Pulled Pork Starter
For the pickled peaches and vegetables:
- 1 1/2 cups (12 fl. oz./375 ml) distilled white vinegar
- 1/4 cup (2 oz./60 g) sugar
- Kosher salt
- 1 bay leaf
- 5 peppercorns
- 3 jalapeño chiles, cut crosswise into 1/8-inch (3-mm) slices
- 1 peach, pitted and diced
- 1/2 red onion, sliced
For the jalapeño cheese sauce:
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
- 1 small red onion, diced
- 2 jalapeño chiles, seeded and diced
- Kosher salt
- 2 Tbs. all-purpose flour
- 3 1/2 cups (28 fl. oz./875 ml) milk, at room temperature or slightly warmed
- 1 lb. (500 g) shredded cheese (a combination of fontina and Monterey jack)
2 bags (each 12 oz./375 g) thick tortilla chips
For the garnishes:
- Sour cream
- Fresh peaches, pitted and sliced
- Crumbled cotija cheese
- Sliced green onions
- Chopped fresh cilantro
Directions
Preheat an oven to 350°F (180°C).
Season the pork shoulder with salt and pepper. In a large Dutch oven over medium-high heat, warm the neutral oil. Working in batches, brown the pork for 3 to 4 minutes on each side. Return all the pork to the pot, add the pulled pork starter and bring to a simmer. Cover the pot tightly with aluminum foil, then cover with the lid. Transfer to the oven and cook until the meat is fork-tender, about 2 1/2 hours. Remove the pork from the oven, shred the meat and stir to combine with the sauce. Keep warm.
Meanwhile, prepare the pickled peaches and vegetables: In a saucepan over medium heat, combine the vinegar, sugar, 1/2 tsp. salt, the bay leaf and peppercorns. Cook, stirring once or twice, until the sugar and salt dissolve, about 2 minutes.
Put the jalapeños, peach and onion in a heat-safe storage container, then pour the vinegar mixture over them. Cover and refrigerate for at least 1 hour or up to 2 weeks.
To make the cheese sauce, in a large saucepan over medium heat, melt 2 Tbs. of the butter. Add the onion and jalapeños and cook, stirring occasionally, until softened, about 4 minutes. Season with a pinch of salt. Add the remaining 2 Tbs. butter and let it melt, then sprinkle in the flour. Stir until the onion and jalapeños are coated in a floury paste, then cook, stirring occasionally, to eliminate the raw flour taste, about 2 minutes. Slowly pour in the milk a little at a time, whisking until smooth.
After all of the milk has been added, increase the heat to medium-high and bring to a vigorous simmer for 1 minute. Remove from the heat and whisk in the shredded cheese in a few batches until fully incorporated, melted and smooth.
To assemble, place a single layer of tortilla chips on a large platter or baking sheet, top with a few ladlefuls of the cheese sauce and then some pulled pork. Repeat the layering with the remaining chips, cheese sauce and pulled pork. Garnish with sour cream, pickled peaches and vegetables, fresh peaches, cotija cheese, green onions and cilantro. Serve immediately. Serves 16.
Williams Sonoma Test Kitchen