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Redneck Nachos

PREP TIME
15 min
COOK TIME
12h 30 min
YIELDS
4 - 6 servings

Wiley’s redneck nachos are made from hand-cut potato chips, home-made pulled pork, queso and sliced jalapenos. This all-star signature dish will deliver a lip-smacking home run every time.  

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Ingredients

Pulled Pork

1
Pork butt
Olive oil
Preferred meat rub spices

Kettle Chips

1 ½
lbs Idaho potatoes

Queso

10
ounce white cheddar
1
cup (250 mL) heavy cream

Assembly

½
cup (118 mL) BBQ sauce, preferred brand
11
ounce jalapenos, chopped
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Directions

Step 1

Massage olive oil on pork butt and cover with your preferred meat rub spices.

Step 2

Place pork butt in smoker. Cook at 190º for 12 hours.

Step 3

Pull pork apart (hands and tongs) into strands and season with rub along with olive oil. Set aside for assembly.

Step 4

Slice the potatoes into thin chips with a kitchen mandolin. Make sure that the slices are uniform so they cook evenly. Pat chips dry and set aside.

Step 5

Add oil to a deep fryer or heavy bottomed Dutch oven and heat to at least 350ºF.

Step 6

Fry chips in small batches until brown on the edges and crisped through. Drain the batches of chips on paper towels.

Step 7

Combine cheese and cream in a medium saucepan on medium heat, whisking occasionally until smooth and glossy. Turn heat to low to keep the sauce warm.

Step 8

In a basket lined with wax paper, place deep-fried kettle chips and sprinkle salt.

Step 9

Layer 6 oz pulled pork on top of chips. Pour reserved queso slowly over the pork. Top with preferred BBQ Sauce. Add desired slices of jalapenos.

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