Fully Loaded Pork Belly Nachos

Blues Hog

Servings

10-15

Prep Time

45 minutes

Cook Time

4 hours

Category

Entree

Fully Loaded Pork Belly Nachos

Ingredients

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    • 1 Pork Belly (We choose Marble Ridge Farms mangalitsa!)

    • 1/3 cup Blues Hog Pork Marinade Mix

    • 2 cups Water

    • 2 cups Blues Hog Sweet & Savory Seasoning

    • 2 cups Blues Hog Tennessee Red BBQ Sauce

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    • 2 Red Onions, thinly sliced

    • 1 cup Water

    • 1/2 cup White Vinegar

    • 1/2 cup Apple Cider Vinegar

    • 1 Garlic Clove

    • 1 tbsp Black Peppercorns

    • 2 Bay Leafs

    • Red Pepper Flakes

    • 1 Jalapeño Pepper, cut in strips

    • Salt

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    • 1 bag Tortilla Chips

    • 12 oz. Queso, melted

    • 1 jar Pickled Jalapeños (12 oz.)

    • 5 Green Onion, chopped

    • 1 package Cotija Cheese, grated

    • Blues Hog Raspberry Chipotle BBQ Sauce

    Directions

    1. Start by preparing the pickled onions the night before. Mix the brine of water, vinegar, and spices in a large sealable container. Add in the sliced red onion and let sit in the refrigerator overnight.

    2. The next day, combine the dry marinade and water. Using a flavor injector, generously inject the pork belly all over with the marinade mixture.

    3. Heavily coat pork in Sweet & Savory Seasoning.

    4. Smoke at 300º for approximately 4 hours. Halfway through cooking, wrap in foil, cover with a cup of Tennessee Red, and return to the smoker. The pork should be done when the skin is tough and the meat is tender.

    5. Remove from heat and let rest in foil for another 30 mins to an hour.
    6. Dice up the pork belly into 1/2 inch chunks.

    7. Sauce up the pork belly in Tennessee Red to add more moisture and flavor.

    8. Load up a plate of chips with queso, pork, pickled onions, jalapenos, and green onion.

    9. Finish it off with sprinkle of cotija cheese and a generous drizzle of Raspberry Chipotle.