Fully Loaded Pork Belly Nachos
Fully Loaded Pork Belly Nachos
Gateway Drum Smokers
Rated 5.0 stars by 1 users
From the Award Winning Choice of Champions, Blues Hog gives you their delicious and FULLY loaded pork belly nacho recipe.
Ingredients
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1 Pork Belly (We choose Marble Ridge Farms!)
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⅓ cup Blues Hog Pork Marinade Mix
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2 cups Water
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2 cups Blues Hog Sweet & Savory Seasoning
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2 cups Blues Hog Tennessee Red BBQ Sauce
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2 Red Onions, Thinly Sliced
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1 cup Water
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½ cup White Vinegar
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½ cup Apple Cider Vinegar
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1 Garlic Clove
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1 tbsp. Black Peppercorns
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2 Bay Leaves
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Red Pepper Flakes
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1 Jalapeño Pepper, Cut in Strips
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Salt
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1 bag Tortilla Chips
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12oz Queso, Melted
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1 Jar Pickled Jalapeños (12oz)
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5 Green Onions, Chopped
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1 package Cotija Cheese, Grated
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Blues Hog Raspberry Chipotle BBQ Sauce
Pork:
Pickled Onions:
Nachos:
Directions
Pickled Onions:
Mix the water, vinegar, and spices in a large sealable container. Add in the sliced red onion and let sit in fridge overnight.
Pork:
Fire up your Gateway Drum to 300ºF.
Combine the dry Pork Marinade Mix and water. Using a flavor injector, generously inject the pork belly all over with the marinade mixture.
Heavily coat your pork in Sweet & Savory Seasoning.
Smoke at 300ºF for approximately 2 hours. Wrap in foil, cover with a cup of Tennessee Red BBQ Sauce, and return to the Gateway for another 2 hours. The pork should be done when the skin is tough and the meat is tender.
Remove from heat and let rest in foil for another 30 minutes to an hour.
Dice up the pork belly into 1/2 in. chunks.
Sauce up the pork in Tennessee Red for more flavor and moisture.
Nachos:
Load up a plate of tortilla chips with queso, pork, pickled onions, jalapeños, and green onion.
Top it off with a sprinkle of cotija cheese, a generous drizzle of Raspberry Chipotle BBQ Sauce, and enjoy!
