Sunday, July 22, 2012

Pulled Pork Part II: Nachos

Many years ago, on a very rainy day in New Orleans, my friends and I hunkered down in a bar in the French Quarter. It was where we discovered pulled pork nachos, one of the top 10 culinary revelations of my life.

So, many years later - Friday to be exact - with a giant bowl of pork left over, I decided to make some nachos the next day. On top of Trader Joe's chips I placed mozzarella, pork, hot pepper rings, and diced green onion. I then squirted on three packets of the Taco Lita hot sauce my parents brought me. It was all great.

And there was still more pork, as you will see later.  

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