Southern BBQ Nachos: The Ultimate Guide to Deliciousness

Southern BBQ Nachos: Prepare to ditch the forks and knives because we’re diving headfirst into a pile of smoky, cheesy, and utterly irresistible goodness! Imagine crispy tortilla chips loaded high with tender, slow-cooked barbecue, melted cheese, and all your favorite fixings. It’s a flavor explosion that will have you licking your fingers and reaching for more.

Nachos, in their simplest form, have a surprisingly recent history, originating in Piedras Negras, Mexico, in the 1940s. But the evolution into these glorious Southern BBQ Nachos is a testament to culinary creativity and the American South’s love affair with barbecue. Barbecue itself has deep roots in the traditions of indigenous peoples and enslaved Africans, who developed techniques for slow-cooking meats to tender perfection. Combining this rich heritage with the crowd-pleasing appeal of nachos is pure genius!

What’s not to love? The combination of textures – the crunch of the chips, the melt-in-your-mouth barbecue, the creamy cheese – is simply divine. Plus, they’re incredibly versatile! You can customize them with your favorite barbecue sauce, toppings like pickled onions, jalapeños, or coleslaw, and even different types of cheese. Whether you’re hosting a game-day party, a casual get-together, or just craving a satisfying meal, these Southern BBQ Nachos are guaranteed to be a hit. So, grab your ingredients, fire up the grill (or slow cooker!), and let’s get started!

this Recipe

Ingredients:

• For the BBQ Pulled Pork:
• 3-4 lb boneless pork shoulder (Boston butt)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 cup chicken broth
• 1/2 cup apple cider vinegar
• 1/4 cup Worcestershire sauce
• 2 tablespoons brown sugar
• 1 tablespoon yellow mustard
• Salt and pepper to taste
• For the Nachos:
• 1 large bag (10-12 oz) tortilla chips (restaurant-style recommended)
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup pickled jalapeños, sliced
• 1/2 cup red onion, diced
• 1/4 cup fresh cilantro, chopped
• Your favorite BBQ sauce, for drizzling
• Optional toppings: sour cream, guacamole, pico de gallo
• For the Cheese Sauce (Optional, but highly recommended!):
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 8 oz shredded cheddar cheese
• 4 oz cream cheese, softened

Preparing the BBQ Pulled Pork:

1. Sear the Pork Shoulder: Pat the pork shoulder dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork shoulder on all sides until nicely browned, about 3-4 minutes per side. This step is crucial for developing flavor, so don’t skip it! Remove the pork from the pot and set aside.
2. Sauté the Aromatics: Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
3. Add Spices: Stir in the smoked paprika, chili powder, cumin, and cayenne pepper (if using). Cook for about 30 seconds, stirring constantly, until the spices are fragrant. This helps to bloom the spices and release their flavors.
4. Deglaze the Pot: Pour in the chicken broth, apple cider vinegar, and Worcestershire sauce. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. These browned bits are packed with flavor and will add depth to the sauce.
5. Add the Pork Back In: Return the pork shoulder to the pot. Add the brown sugar and yellow mustard. The brown sugar will add sweetness and help to caramelize the pork, while the mustard will add a tangy flavor.
6. Slow Cook the Pork: Bring the liquid to a simmer, then cover the pot and reduce the heat to low. Cook for 6-8 hours, or until the pork is very tender and easily shreds with a fork. Alternatively, you can cook the pork in a slow cooker on low for 8-10 hours. The longer it cooks, the more tender it will become.
7. Shred the Pork: Once the pork is cooked, remove it from the pot and let it rest for about 15-20 minutes. This will make it easier to shred. Use two forks to shred the pork into bite-sized pieces.
8. Mix with Sauce: Skim off any excess fat from the cooking liquid in the pot. Add the shredded pork back to the pot and toss to coat with the sauce. Taste and adjust seasonings as needed. You can add more BBQ sauce at this point if you prefer a saucier pulled pork.

Preparing the Cheese Sauce (Optional):

1. Make a Roux: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and golden. This is called a roux, and it’s the base for the cheese sauce.
2. Whisk in the Milk: Gradually whisk in the milk, a little at a time, making sure to whisk out any lumps. Continue whisking until the mixture is smooth and starts to thicken.
3. Season the Sauce: Add the salt, pepper, garlic powder, and onion powder. Stir to combine.
4. Melt the Cheese: Reduce the heat to low and add the shredded cheddar cheese and cream cheese. Stir constantly until the cheese is melted and the sauce is smooth and creamy. If the sauce is too thick, add a little more milk. If it’s too thin, cook it for a few more minutes, stirring constantly, until it thickens.
5. Keep Warm: Keep the cheese sauce warm until ready to use. You can keep it warm in the saucepan over very low heat, or transfer it to a slow cooker on the warm setting. Stir occasionally to prevent a skin from forming.

Assembling the Southern BBQ Nachos:

1. Preheat Oven (Optional): If you want to melt the cheese on the nachos in the oven, preheat your oven to 350°F (175°C). This step is optional, but it helps to melt the cheese evenly and create a gooey, delicious topping.
2. Layer the Chips: Spread a layer of tortilla chips on a large baking sheet or platter. Make sure the chips are arranged in a single layer so that they can all be topped with cheese and other toppings.
3. Add Cheese: Sprinkle a generous amount of shredded cheddar cheese and Monterey Jack cheese over the chips. Don’t be shy with the cheese! The more cheese, the better.
4. Add Pulled Pork: Spoon the BBQ pulled pork over the cheese-covered chips. Distribute the pork evenly so that every chip gets a taste.
5. Add Jalapeños and Red Onion: Sprinkle the sliced pickled jalapeños and diced red onion over the pork and cheese. The jalapeños will add a spicy kick, while the red onion will add a sharp, pungent flavor.
6. Bake (Optional): If using the oven, bake the nachos for 5-7 minutes, or until the cheese is melted and bubbly. Keep a close eye on them to prevent the chips from burning.
7. Drizzle with BBQ Sauce: Remove the nachos from the oven (if baked) and drizzle generously with your favorite BBQ sauce.
8. Add Cheese Sauce (Optional): If you made the cheese sauce, drizzle it over the nachos as well.
9. Garnish: Garnish with fresh cilantro.
10. Serve Immediately: Serve the Southern BBQ Nachos immediately while they are hot and the cheese is melted and gooey. Offer optional toppings such as sour cream, guacamole, and pico de gallo on the side. Enjoy!

Conclusion:

Well, there you have it! I truly believe these Southern BBQ Nachos are about to become your new go-to for game days, casual get-togethers, or even just a satisfying weeknight dinner. Why? Because they’re ridiculously easy to make, bursting with flavor, and completely customizable to your preferences. The combination of crispy tortilla chips, smoky pulled pork, tangy BBQ sauce, creamy cheese, and all those fresh toppings is simply irresistible. It’s a symphony of textures and tastes that will have everyone reaching for more.

But the best part? This recipe is just a starting point! Feel free to get creative and make it your own.

Serving Suggestions and Variations:

* Spice it up! Add a pinch of cayenne pepper to your BBQ sauce or sprinkle some jalapeños on top for an extra kick. A drizzle of sriracha mayo would also be fantastic.
* Go vegetarian! Swap the pulled pork for black beans, grilled corn, or even some seasoned jackfruit. You won’t miss the meat, I promise!
* Change up the cheese! While cheddar is a classic, feel free to experiment with other cheeses like Monterey Jack, pepper jack, or even a smoky Gouda. A blend of cheeses is always a good idea too!
* Add some veggies! Diced bell peppers, red onions, or even some grilled zucchini would add a nice crunch and freshness to these nachos.
* Make it a meal! Serve these nachos with a side salad or some coleslaw for a complete and satisfying meal.
* Individual portions! Instead of making one large platter, you can assemble individual nacho bowls for each person. This is great for parties or when you want to control portion sizes.
* Different chips! While tortilla chips are the standard, you could also use sweet potato chips or even pita chips for a unique twist.
* BBQ Sauce Variety: Don’t be afraid to experiment with different BBQ sauces. A Carolina-style vinegar-based sauce would add a tangy twist, while a Kansas City-style sauce would bring a sweet and smoky flavor.

I’m confident that once you try these Southern BBQ Nachos, you’ll be hooked. They’re the perfect crowd-pleaser, and they’re so much fun to make. The beauty of this recipe lies in its versatility. It’s a blank canvas for your culinary creativity. Don’t be afraid to experiment with different toppings, sauces, and cheeses to create your own signature version.

So, what are you waiting for? Gather your ingredients, fire up the oven (or grill!), and get ready to enjoy the most delicious nachos you’ve ever tasted. I’m already craving another batch!

And most importantly, I want to hear about your experience! Did you make any modifications to the recipe? What were your favorite toppings? What did your friends and family think? Share your photos and stories in the comments below. I can’t wait to see your creations and hear all about your nacho adventures. Happy cooking, and enjoy! Let me know if you have any questions, and I’ll do my best to answer them. I hope you love these as much as I do!