The BEST Marinade for Smoking Meat
A smoker is a great way to have amazing BBQ right at home. This Marinade for Smoking Meat is easy and leave whatever meat you are smoking so tasty!
A few years ago I got my husband a smoker for Christmas. It ended up being a great purchase because we use it a lot! Weekends are spent slowly smoking pork or beef for a great dinner and then we have plenty of leftovers to get us through the rest of the weekend.
This marinade is one that I’ve been using since we got the smoker. A great marinade is a key to tender meat, so don’t miss this step.
How to make the BEST Marinade for Smoking Meat:
To a pan add the Coca-Cola, spices, apple cider vinegar then the molasses.
Over medium-high heat cook for 5 minutes, stirring as it cooks.
Turn off the heat and add the ice. Let the marinade cool.
In a dish add the meat then pour the marinade over it.
Cover the pan with plastic wrap and refrigerate for up to 12 hours, flipping the meat about halfway through.
Smoke meat as you like.
What ways are best to smoke meats?
- Low and slow – My husband made this pork roast below by just letting it go low and slow over 9 hours. It fell apart and had some amazing burnt ends on it.
- Texas Crutch – This involves smoking the meat for a time then wrapping it with foil. Check out this great article about it here.
What should you serve with smoked meats?
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Servings |
serving
|
- 16.9 ounces Coca-Cola or any dark soda, try to stay away from diet
- 1 cup water
- 1/4 cup coarse kosher salt
- 2 Tbs garlic powder
- 1 tsp onion powder
- 1/4 tsp black pepper
- 2 Tbs apple cider vinegar
- 1/4 cup dark molasses
- 2 cups ice
Ingredients
|
|
- To a pan add the Coca-Cola, spices, apple cider vinegar then the molasses.
- Over medium-high heat cook for 5 minutes, stirring as it cooks.
- Turn off the heat and add the ice. Let the marinade cool.
- In a dish add the meat then pour the marinade over it.
- Cover the pan with plastic wrap and refrigerate for up to 12 hours, flipping the meat about halfway through.
- Smoke meat as you like. Enjoy!
Mac and Cheese for a Crowd
This is the time of year for tailgates and holiday parties, so having a Quick Recipe that will feed lots of people is a must! This Mac and Cheese for a Crowd has only a few ingredients and comes together easily. Set it and forget it in the slow cooker so you can enjoy the party and not be stuck in the kitchen.
I’ve been making this mac and cheese recipe for years. It’s always my go-to when people are coming over. The pasteurized cheese spread melts perfectly with the pasta to create this deliciously cheesy dish that goes with literally any main dish that you are servings – hot dogs, hamburgers or smoked meats.
Did you just say ‘pasteurized cheese spread’?
Yes, yes I did. It still exists and it’s truly THE BEST way to make this mac and cheese. While I do not keep it in my fridge on a regular basis this recipe is one reason why you might want to keep it on hand.
This recipe calls for only half the amount of pasteurized cheese spread. I made this twice in a month for my son’s birthday and then a pool party so all I was out was 2 boxes of pasta and two cans of evaporated milk. Total cost for this macaroni and cheese for 2 parties: Less than $11.00. Double bonus: This mac and cheese for a crowd is very economical.
How to make Mac and Cheese for a Crowd: {VIDEO BELOW}
Cook the elbow pasta according to package directions and drain.
Add the drained pasta to a greased slow cooker.
Cube 1/2 the package of pasteurized cheese spread. Place on top of the pasta in the slow cooker.
Shake the evaporated milk then open and pour over the pasta and cheese.
In a small bowl add the garlic powder, onion powder, black pepper, and parsley flakes. Stir to combine then pour over the pasta and cheese.
Stir to completely combine all the ingredients together.
Cover and set the slow cooker as follows:
Since the pasta will continue to cook in the slow cooker *do not* leave on high heat for very long.
- Serving immediately – set the slow cooker to high for up to 10 minutes, stirring often.
- Eating within 30 minutes – set the slow cooker to low, stirring every 10 minutes.
- Waiting longer than an hour – set the slow cooker to keep warm, stirring every 20 minutes.
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
|
- 16 ounces elbow pasta cooked according to package directions
- 16 ounces pasteurized cheese spread this is 1/2 of the 32 ounce package
- 12 ounces evaporated milk shaken
- 1 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp black pepper
- 1 tsp parsley flakes
Ingredients
|
|
- Cook the elbow pasta according to package directions and drain.
- Add the drained pasta to a greased slow cooker.
- Cube 1/2 the package of pasteurized cheese spread. Place on top of the pasta in the slow cooker.
- Shake the evaporated milk then open and pour over the pasta and cheese.
- In a small bowl add the garlic powder, onion powder, black pepper and parsley flakes. Stir to combine then pour over the pasta and cheese.
- Stir to completely combine all the ingredients together.
- Cover and set according to timing below. Enjoy!
Cover and set the slow cooker as follows:
Since the pasta will continue to cook int he slow cooker *do not* leave on high heat for very long.
- Serving immediately - set the slow cooker to high for up to 10 minutes, stirring often.
- Eating within 30 minutes - set the slow cooker to low, stirring every 10 minutes.
- Waiting longer than an hour - set the slow cooker to warm, storring every 20 minutes.
Pulled Pork Mac and Cheese
Welcome to the first Mitten Movie Night of Spring! We are ready to settle in and start enjoying the warmer weather. Today I am sharing a recipe that is inspired by a wonderful meal that we had while on our Spring Break trip to Florida, pulled pork mac and cheese.
A little more on the backstory of where this recipe originated from. This year was the first year that we actually ventured out of Michigan for Spring Break. The Winter has been long and we were all in need of some serious Sunshine. So we headed down to a place that I grew up going to as a kid – Venice, Florida. Right on the Gulf of Mexico we couldn’t have asked for a better place to get away from it all….well expect for the traffic with everyone else having the same idea…but I digress and do not want to complain because this was easily one of my favorite vacations we’ve ever had. I mean look at this picture of the boys heading down to the beach. A picture truly is worth a thousand words.
While we were in Florida we visited my friend and her family who hosted us for Easter. Visited the Clearwater Marine Aquarium to see Winter & Hope. Then enjoyed lots of time at the pool, the beach and eating really good food. On the suggestion of one of the residents at the condo we headed over to Darrell’s BBQ. It was a treat because anyone with kids and driving 24 hours to get to a location knows it means lots of fast food and we were ready for a sit down meal. The husband had the pulled pork platter, Big A had a burger and Little A and I shared a big bowl of pulled pork mac and cheese with piles of pork and sweet BBQ sauce. It was so good and one that I kept note of so I could make it as soon as we got home.
Let’s start with the pulled pork. For this pulled pork mac and cheese recipe, I made the pork in the slow cooker. You can easily smoke the meat if you like but I ran short on time and really didn’t feel like pulling out the smoker so the slow cooker worked just as good. Mix the beef broth and seasonings in the bottom of the crock pot and add the pork. Set for 6-8 hours on low and the pork is ready to be taken out and pulled.
About 20 minutes before the pork is ready to come out start the macaroni and cheese. Boil the pasta according to package directions. Once it is done remove from the pan, drain and set aside in another bowl. To the pot you cooked the pasta add the butter and over medium heat melt the butter. Once it has melted stir the flour into the butter until it is slightly smooth (you may see some lumps) then add the milk. Stir until combines and you have a nice sauce appearance. Now add the nutmeg, pepper, garlic powder then finally add the 3 different cheeses. Make sure you stir the whole time. See how awesome this sauce comes out. The ‘pull’ of the cheese. Thick enough to coat all the noodles. Another word for it is ‘cheesetastic’.
Now add the noodles to the pot and stir to get all the sauce all over the noodles. Now set out a plate and add the mac and cheese. Heap some pulled pork on there. Drizzle with BBQ sauce (I recommend my Best BBQ Sauce). Finish off this pulled pork mac and cheese with pickled red onions and jalapenos.
Even though most of this post talks about Florida I am a Michigan girl and happy to be home because we do have some of the best craft beer in the country. Wouldn’t you know we came back just in time for the release of Hopsoulution Double IPA from Bell’s. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 15 minutes |
| Cook Time | 8 hours |
| Servings |
servings
|
- 1 1/2-2 pounds boneless pork loin
- 2 cups beef broth I use beef broth base
- 1/2 tsp salt
- 1/2 tsp onion powder
- 3 garlic cloves minced
- 1/4 tsp Spanish paprika
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 3 cups dry pasta (I used rotini) cooked to package directions
- 2 Tbs butter
- 2 Tbs flour
- 1-1/2 cup whole milk
- 1/4 tsp nutmeg
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1/4 cup shredded parmesan
- 1/4 cup shredded mozzarella cheese
- 1/4 cup shredded colby jack cheese
Ingredients
Pulled Pork
Mac and Cheese
|
|
- To a slow cooker add beef broth, onion powder, minced garlic and seasonings then set for 6-8 hours on low and the pork is ready to be taken out and pulled.
- Boil the pasta according to package directions. Once it is done remove from the pan, drain and set aside in another bowl.
- To the pot you cooked the pasta add the butter and over medium heat melt the butter. Once it has melted stir the flour into the butter until it is slightly smooth (you may see some lumps) then add the milk. Stir until combines and you have a nice sauce appearance.
- Add the nutmeg, pepper, garlic powder then finally add the 3 different cheese. Make sure you stir the whole time.
- Add the noodles to the pot and stir to get all the sauce all over the noodles.
- To plate: Add the mac and cheese. Heap some pulled pork on there. Drizzle with BBQ sauce. Finish off with pickled red onions and jalapenos. Enjoy!
Cast Iron Onion Burgers
Did you know that May is National Burger Month? One of my earliest memories involved a burger and a pretty funny story from my childhood. My Dad loves to cook on the grill. One day he made burgers and I did not like it so I fed it to…my dog. Needless to say, he was not happy. I should have felt bad but the dog looked so happy so I think I remember it being worth it. As an adult though I am a HUGE burger lover. This includes one that I make in my new favorite kitchen essential, the cast iron pan. That’s why I call these cast iron onion burgers.
This Mitten Movie Night is kicking off Season 3 of Unbreakable Kimmy Schmidt. With these burgers, we’re drinking some Hoptronix from New Holland. Do you agree that hops go with everything? I think my husband would because they are his favorite types of beer. Now on to the cast iron onion burgers.
Let’s start with the patties. Take the ground hamburger and add Worcestershire Sauce, A1 Sauce, salt and pepper and mix. Form into 4 burgers. Shake the dry rub on top, this makes a nice little flavor crust when cooked in the cast iron skillet.
Place the cast iron skillet on the stove top and heat on medium/high for 3-4 minutes to get it good and hot. Add oil to the pan. Place onions let sizzle for a few seconds then place burger on top. To cook the burger as evenly as possible cover with a lid. I got my pan as a set through Walmart the Pioneer Woman collection and the top fits great. Cook 8 minutes, that was the ‘sweet spot’ on medium heat for these cast iron onion burgers.
Now flip over the burger so the onions are on top. Cook 6 minutes. Add cheese then cover again and cook an additional 2-3 minutes to melt. Check the center for the desired coloring. I like my burgers cooked all the way through so the times stated above are what I used. Please Note: Check your pan and stove directions to make sure that you do not consume undercooked meat.
For any burger or sandwich, a toasted bun is a must! Take the buns and smother in some butter and cook on a sheet pan for around 5 minutes. Now it’s sauce time! I just whipped together mayonnaise and horseradish sauce. Top the toasted bun with the burger. Smother as much as you like the sauce on the bun. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
burgers
|
- 1 pound ground hamburger
- 1 Tbs Worcestershire Sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 Tbs A1 Sauce
- 1 Tbs A1 Dry Rub
- 4 hamburger buns
- 2 Tbs butter
- 1 large yellow onion cut into thick slices
- 4 slices cheddar cheese
- 4 tsp oil
- 1/4 cup mayonnaise
- 1/4 cup horseradish sauce
Ingredients
|
|
- Take the ground hamburger and add Worcestershire Sauce, A1 Sauce, salt and pepper and mix. Form into 4 patties. Shake the dry rub on top.
- Place the cast iron skillet on the stove top and heat on medium/high for 3-4 minutes to get it good and hot.
- Add oil to the pan. Place onions let sizzle for a few seconds then place burger on top.
- To cook the burger as evenly as possible cover with a lid. Cook 8 minutes, that was the 'sweet spot' on medium heat.
- Flip over so the onions are on top. Cook 6 minutes. Add cheese then cover again and cook an additional 2-3 minutes to melt.
- Take the buns and smother in some butter and cook on a sheet pan for around 5 minutes.
- Whip together mayonnaise and horseradish sauce. Top the toasted bun with the burger. Smother as much as you like of the sauce on the bun. Enjoy!
Fried Pork Chops
I have to say that pork is easily one of my favorite meats to cook and eat. Crock pot, stove top, braised, baked, chops, roast…..so many ways to cook it! What’s not to love? One way that I make it is a family favorite and that is by frying it. Just a few ingredients and very little time will leave you in Hog Heaven with my Fried Pork Chops.
When I’m feeling like ‘comfort food’ without the fuss this is the dish I make. It’s quick and tasty. The buttery cracker crust is crunchy and satisfying. And it’s as simple as these steps:
- Take a sleeve of crackers and crush them. If you are careful enough you can do this right in the plastic sleeve and not even dirty a dish or waste a plastic Ziploc bag. Put on a plate. Add seasonings.
- Beat 2 eggs.
- Heat 1/4 cup of vegetable oil in the bottom of a pan. Set to medium/high heat.
- Place pork chop in egg, then crackers.
- Then add pork chop to oil and place a lid part-way over the pan. I find that this cooks them more even.
- Cook for 5-6 minutes, depending on the thickness of the chops. I always buy the ‘thin sliced’ package at my local grocery. If you buy them too thick, they will not cook quick enough and you can risk burning the cracker coating. Flip then cook 4-5 minutes more.
The best thing about these Fried Pork Chops is that they go with so many different sides. I made these with roasted potatoes and asparagus. I also serve it with mashed potatoes and creamed corn (a great combo in itself). Mix it up and enjoy! Here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
As always I would love to thank our Sunday Supper host Shelby from Grumpy’s Honeybunch. Our hosts make it look easy!
Here are 30+ more Pork Recipes from baked, BBQ and smothered to enjoy:
Pork Chops
- Braised Orange Tomato Pork Chops by Cindy’s Recipes and Writings
- Braised Pork Chops with Country Gravy by Grumpy’s Honeybunch
- Breakfast Chops by Palatable Pastime
- Brown Sugar and Balsamic Glazed Pork Chops by My Sweet Savings
- Chili Rubbed Pork Chops with Apricot Ginger Glaze by Life Tastes Good
- Cider Braised Pork Chops with Apple and Rutabaga by Caroline’s Cooking
- Creamy Apple Pork Chops by Savory Experiments
- Easy Cilantro Lime Pork Chops by Cooking Chat
Pork Chops
- Easy One Pan Oven Roasted Pork Chops by Pies and Plots
- Easy Oven Baked & Breaded Pork Chops by Hardly A Goddess
- Fontina Pork Chops with Mushroom Sauce by Soulfully Made
- Fried Pork Chops by Bottom Left of the Mitten
- Grilled Boneless Pork Chops with Broccoli Rabe by Simple and Savory
- Grilled Pork Chops with a Strawberry Balsamic Glaze by Recipes Food and Cooking
- Indian-Spiced Pork Chop Potato Skillet by Sunday Supper Movement
- Japanese-Style Pork Chops Tonkatsu by Asian In America
- Mom’s Cornflake Pork Chops by A Day in the Life on the Farm
- Mushroom Smothered Pork Chops over Noodles by Hezzi-D’s Books and Cooks
And More Pork Chops
- One Pan Pesto Pork Chops by Cricket’s Confections
- Pork & Peppers Stir Fry by Wholistic Woman
- Pork Chops Dijonnaise by That Skinny Chick Can Bake
- Pork Chops with Dirty Rice by Turnips 2 Tangerines
- Pork Chops, Peperoncini and Potatoes by Tramplingrose
- Prosciutto Wrapped Brie and Onion Stuffed Pork Chops by The Freshman Cook
- Quick Brine Pork Chops with Brown Sugar Glaze by Sew You Think You Can Cook
- Quick Easy Maple Glazed Pork Chops by Sprinkles and Sprouts
- Skillet Tuscan Pork Chops by A Mind “Full” Mom
- Slow Cooker BBQ Pork Chops by Big Bear’s Wife
- Slow Cooker Pork Chops with Mushroom Sauce by A Kitchen Hoor’s Adventures
- Spicy Maple-Glazed Pork Chops with Jalapeno Cheese Grits by The Weekend Gourmet
- Vietnamese Grilled Pork Chop by Brunch-n-Bites
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
| Servings |
chops
|
- 6 thin sliced pork chops
- 2 eggs beaten
- 1 sleeve crackers I used Town House Original
- 1/4 tsp ground thyme
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup vegetable oil
Ingredients
|
|
- Take a sleeve of crackers and crush them. If you are careful enough you can do this right in the plastic sleeve and not even dirty a dish or waste a plastic Ziploc bag. Put on a plate. Add seasonings.
- Beat 2 eggs.
- Heat 1/4 cup of vegetable oil in the bottom of a pan. Set to medium/high heat.
- Place pork chop in egg, then crackers.
- Then add pork chop to oil and place a lid part-way over the pan. I find that this cooks them more even.
- Cook for 5-6 minutes, depending on the thickness of the chops.
- Flip then cook 4-5 minutes more. Make sure no longer pink in the center. Enjoy!
Bacon Shells & Cheese
Ah…finally Friday! After last weeks long weekend and the kids finally going back to school, I am ready for this Mitten Movie Night. If your like me then put your feet up and dig into this delicious and creamy Bacon Shells & Cheese.
This week I made a pasta that comes together quickly. As always, enjoying with some amazing craft beer, Lagunitas Lucky 13, which is one of my husband’s favorites. Still not 100% percent set on what we’re watching but it may be Bad Grandpa. It came in our Netflix disc queue but I don’t know if I’m sold on it. What are your thoughts?
When I pulled out the bowl that I usually place my pasta in I realized that it has held up very well. It was a gift from my cousin for my wedding. That means this month it is 13 years old! It’s so beautiful and gives any pasta I put into it a beautiful presentation. So enough reminiscing let’s get into it.
When I say that this pasta comes together quickly, I’m not exaggerating. Start your pasta to boil and your diced bacon to cook according to package directions, they take approximately the same amount of time. While they are both cooking chop your vegetables.
Once your pasta has cooked drain and set aside. Once bacon has cooked remove from the pan and reserve 1 tsp. of the bacon grease. Not too much but enough to keep the flavor. In the same pan melt 1 Tbs. butter in the bottom then add onions and zucchini. Soften for around 3 minutes. Add tomatoes. Sautee quickly. Over the top of the vegetables sprinkle the flour and stir. Pour in milk. Bring to a simmer and add Parmesan cheese, Italian cheese, garlic powder and pepper. Let thicken, which should take about 2-3 minutes. Put your pasta and bacon back into the pan. Transfer to beautiful serving bowl, garnish with more cheese & basil. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
|
- 8 ounces small shell pasta cooked to package directions
- 1 Tbs butter
- 12 ounces bacon cooked to package directions, reserve 1 tsp oil after cooked
- 1/2 cup shredded italian cheese more for garnish if desired
- 1/4 cup parmesan cheese
- 1 cup milk
- 2 small zucchini diced
- 1 small onion diced
- 1 small roma tomato diced
- 2 Tbs flour
- 1/4 tsp black pepper
Ingredients
|
|
- Start your pasta to boil and your diced bacon to cook according to package directions, they take approximately the same amount of time.
- Dice vegetables.
- Once your pasta has cooked drain and set aside. When bacon is cooked remove from the pan and reserve 1 tsp. of the bacon grease in the pan.
- In the same pan melt 1 Tbs. butter in the bottom then add onions and zucchini. Soften for around 3 minutes. Add tomatoes. Sautee quickly.
- Over the top of the vegetables sprinkle the flour and stir. Pour in milk. Bring to a simmer and Parmesan cheese, Italian cheese, garlic powder and pepper. Let thicken, which should take about 2-3 minutes.
- Put your pasta and bacon back into the pan.
- Garnish with more cheese & basil.
Cheesy Pierogi Casserole
My 9 yr old’s will readily say that his favorite meal is “Pierogies.” This casserole was born from the fact that I was really getting tired of the same pierogi with butter while it is good it really needed some jazzing up. The first time I made this for him within the first few bites he was in heaven and thus the Cheesy Pierogi Casserole’ became a keeper in this house.
Getting creative with some of my families favorites is so much fun for me. Yes, I am boring and you know I’m okay with that! I wanted a unique dessert so I came up with this Chocolate Bottom Strawberry Cheesecake. How could I make my husbands favorite appetizer a little different? Boom Wing Sauce Sliders! Thankfully my family is up to the task of trying out the end results.
While I have attempted the homemade version of pierogies, honestly the time & effort were not nearly as good as the boxed version. I was kind of sad about this because I usually say that homemade anything is better than boxed. What I did was make the same roux I use for Macaroni & Cheese and add ham. It really takes an average side and makes a meal out of it. Not only is this delicious, it’s quick to make.
Cook the pierogi according to package directions. This typically takes 8-10 minutes in boiling water to cook all the way through once cooked, add them to a strainer while the roux is made.
Now it’s time to make the ham & cheese mixture or ‘roux’ if you prefer. Gather the ingredients…..
Using the same pan start melting 4 Tbs. butter. Add the diced ham. Cook for about 1-2 minutes. Add 2 Tbs. flour & pepper to the mixture and stir then add 1 cup milk and half the package of cheese to the sauce and cook for about 3-4 minutes or until thickened. Once the sauce is thickened combine the cooked Pierogies with the ham & cheese sauce.
Add to a 8×11 greased serving dish and top with remaining cheese. Bake at 350 degrees for 20 minutes. All this cheesy goodness is a perfect quick weeknight meal the whole family will love. I served this with a bagged Fresh Express Bacon Caesar Salad & roasted Brussel spouts to round the meal out. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Servings |
servings
|
- 2 boxes Mrs. T's Classic Pierogies Cooked according to package directions
- 8 ounces diced ham
- 8 ounces sharp cheddar cheese halved
- 4 Tbs butter
- 2 Tbs flour
- 1 cup whole milk
- black pepper to taste
Ingredients
|
|
- Cook the Pierogies according to package directions. It typically is 8-10 minutes in boiling water. Once they are done drain in strainer.
- Using the same pan start melting 4 Tbs. butter. Add the diced ham. Cook for about 1-2 minutes. Add 2 Tbs. flour & pepper to the mixture and stir. Add 1 cup milk. Add half the package of cheese to the sauce. Cook for about 3-4 minutes or until thickened.
- Combine the cooked Pierogies with the ham & cheese sauce.
- Add to a 8x11 greased serving dish. Top with remaining cheese.
- Bake at 350 degrees for 20 minutes.
Pork & Bean Nachos
I love dishes that are versatile and can be mixed up. Nachos are a perfect example of taking a blank canvas, the chip, and making it into something spectacular. Add beef, pork or chicken. No meat at all. Loaded to the brim with toppings or simple with cheese and covered in some homemade salsa & sour cream. I’ve even had dessert nachos! Chips dashed with cinnamon & sugar and dipped into a vibrant fruit salsa. Well let me introduce you to a new power house nacho recipe, Pork & Beans Nachos.
For years I made regular, plain ground beef nachos. Boring!! Sure they’re good but not ‘Next Level Nacho’ good that was until I came across Smothered Beef Barbacoa Chimichangas from The Chunky Chef. I made this for dinner one night and fell in love with the meat that was used for this recipe. It instantly became my husband’s #1 favorite meal.
The next time I made the recipe I did not have any beef but I did have a bone-in pork roast that was in the freezer. I love pork and figured it would be different but just as good. I was right! With plenty of left overs a few days later I used this pork to make nachos and they were a hit! On top of that, I added some other ingredients that I normally wouldn’t which took it to what I was looking for ‘Next Level Nachos’.
So gather your ingredients…..
The pork for this is made in the slow cooker so place it into your slow cooker. Combine all your pork marinade ingredients and pour over the roast. Let cook on low for 6-8 hours. I posted this on Instagram because seriously it made the house smell amazing!
Once pork has cooked pull it out of the cooker and shred.
Place nacho chips on a greased baking pan making a thin layers. I use a whole bag for the large baking sheet. Next you will add you beans. Spread out onto the chips right from the can. No need to preheat or drain. The juice soaks everything up, yummy.
Add your shredded pork and your toppings like black olives, tomatoes, jalapenos and onions. Anything you like. Plus LOADS of cheese. I use a whole 8 oz. package of Mexican Blend. Now this is the additional ‘extra’ ingredients that I add to my nachos. Blue Cheese & Frank’s Buffalo Wing Sauce. The tang of Blue Cheese & the Buffalo Sauce just make this….let me say…. Perfect!
Now put in the oven at 375 degrees for 20 minutes.
While it’s cooking grab you sour cream, avocado or lime-cilantro dressing. Cut up some crunchy lettuce. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Pork marinade adapted from The Chunky Chef
*Affiliate links are included in this post. Please read my Discloser Policy.
| Servings |
people
|
- 3 pound bone-in pork roast
- 1/3 cup apple cider vinegar
- 5 cloves garlic minced
- 2 tsp cumin
- 2 tsp oregano
- 1 tsp black pepper
- 1 tsp kosher salt
- 1 cup beef stock
- 3 Tbsp lime juice
- 4 ounces chipotle salsa
- 1 bag nachos chips
- 8 ounces mexican blend shredded cheese
- 1 can chili beans
- 1 tomato diced
- 4 ounces jalapeno
- 4 ounces black olives
- 4 Tbsp Frank Red Hot Buffalo Wing Sauce
- 1/2 cup blue cheese crumbles
Ingredients
Pork & Marinade
Pork & Bean Nachos
|
|
- The pork for this is made in the slow cooker so place it into your slow cooker. Combine all your pork marinade ingredients and pour over the roast. Let cook on low for 6-8 hours.
- Shred pork when it has cooked thoroughly. Remove and discard any bones.
- Add chips to greased baking sheet.
- Add beans on top of chips.
- Add shredded pork on top of that.
- Add any toppings you prefer.
- Add cheese.
- Add Blue Cheese & Buffalo Sauce.
- Bake at 375 degrees for 20 minutes.
- Top with avocado & lettuce if desired.
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