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Dominate Your Bowl Party with These Pulled Pork and American Cheese Nachos

Dominate Your Bowl Party with These Pulled Pork and American Cheese Nachos : Num Pang

Num Pang

Throwing a Super Bowl party? As a favor to your guests who want to eat more than delivery pizza, we’ve tracked down some of the best chefs in America and asked them to spill their favorite crowd-pleasing, game day recipes. Everything is delicious, simple to prepare, and pairs great with a beer.


Ben Daitz and Ratha Chaupoly, owners of the Cambodian sandwich shop Num Pang in New York City, make pulled pork nachos for game-day watch parties. They top the Tex-Mex dish with baked beans, American cheese, and a homemade Thai chili salsa.

PULLED PORK NACHOS
Serves 6

INGREDIENTS:
Pulled pork (see recipe below)
2 lb. corn tortilla chips
1 lb. shredded mozzarella
1 lb. shredded American cheese
2 cans baked beans
Thai chili salsa (see recipe below)

THE METHOD:

  1. Heat oven to 250°F.
  2. On a stove top, heat baked beans and simmer. Drain off liquid.
  3. Spread tortilla chips evenly on a large oven-proof platter. Top with pulled pork (with excess juice drained off), baked beans, and cheese. Repeat.
  4. Place in oven until cheese melts.
  5. Remove from oven and serve with Thai chili salsa on the side.

Thai Chili Salsa

Ingredients:
4 cups ripe tomatoes, diced
4 cups green tomatoes, diced
1 cup cilantro, chopped
1 cup Thai basil, chopped ½ cup red onions, diced
¼ cup Thai chili peppers, finely chopped
¼ cup lime juice
Salt and pepper to taste

The Method: Mix all ingredients together. Set aside to serve.

Pulled Pork

Ingredients:
5 lb. pork shoulder or Boston butt (1 whole piece)
4 Tbsp. chili powder
4 Tbsp. salt
1 Tbsp. ground pepper
1 large onion, cut into quarters
5 cloves of garlic, crushed
1 cup orange juice
3 Tbsp. fish sauce

The Method:
1. Heat oven to 250°F.
2. Rub the pork with chili powder, salt, and pepper.
3. Add onions and garlic and place in a deep, oven-safe pan.
4. Place rubbed pork on top of onions and garlic.
5. Add orange juice and fish sauce.
6. Cover pan with aluminum foil. Cook for 4 to 5 hours or until fork tender.
7. While the pork is still warm, pull meat and shred lightly. Trim fat as needed.


Alyson Sheppard is the resident hangover specialist at Playboy.com. Follow her on Twitter: @amshep

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