Lucky and Loaded Pulled Pork & Black-Eyed Pea Nachos

by Cathy Pollak
Print Email

LuckyPulledPorkBlackPeasNachosHappy almost New Year’s everyone! It’s so hard to believe this year has come to an end. I have a slew of wonderful memories.

I love New Year’s Eve, it’s full of promise and hope for a better year. A year filled with health, organization, great food and more balance in life. We’ll see how I do.

How many of you start the New Year with food known for good luck? I am not a superstitious person, but everyone could use a little good juju…right? Lots of different foods are considered lucky on this day as they symbolize the eater’s hopes and dreams for the coming months and years.

Pork is considered a symbol of “progress” by many countries. A pig’s feeding habits cause them to “root forward” with their snouts, never looking back. Pigs are also…rotund, a sign of prosperity in many places around the world. Enjoy your pork in any form you choose and then buy a power ball ticket?! Why not.

I’ve also added (lucky) black-eyed peas to these nachos due to their resemblance of coins, a symbol of abundance. (Go get on a slot machine I suppose). Cornbread is also considered lucky, but instead I’ve added just the corn itself, emblematic of golden nuggets. I know.

Let’s also pretend the lettuce are our “greens”, a sign of cash money and prosperity for the future. However, if you prefer to use other greens, go for it!

These are seriously some pretty lucky nachos! Eat up!

I have flavored these nachos with my Eastern Carolina Pulled Pork Sauce. It’s absolutely the most amazing liquid gold for pulled pork and a must for these nachos.

And what would nachos be without cheese? One of my favorite memories of 2013 was the culinary trend work I did with Sargento Cheese. I spent a year investigating what was happening in the trendy foodie world and let me say, I have added some of those habits to my cooking repertoire…especially making all things smokey!

I used some of my fave cheese blends for these nachos, Sargento’s® Fine Cut Shredded 4 Cheese Mexican and a touch of Sargento’s® Traditional Cut Shredded Pepper Jack Cheese for the smokey flavor I love.

Lucky and Loaded Pulled Pork & Black-Eyed Pea Nachos
Recipe Created by Cathy Pollak for NoblePig.com | Serves: 8

Ingredients:

3 cups beef stock
4-5 pounds pork butt
salt and pepper
6-8 cups tortilla chips
2 cups Sargento's® Fine Cut Shredded 4 Cheese Mexican
1 cup Sargento's® Traditional Cut Shredded Pepper Jack Cheese
1-1/4 cups romaine lettuce (or greens), shredded
1 cup frozen, black-eyed peas (cooked according directions on bag)
1 cup quartered grape tomatoes
1/2 cup corn
1/4 cup pickled jalapeno, sliced
Eastern Carolina Pulled Pork Sauce

Directions:

Add beef stock to a 7 quart slow cooker. Generously season pork with salt and pepper. Place pork in slow cooker and cook on low for 7-8 hours or until pork is pull apart tender.

When pork is ready and before removing from the slow cooker, prepare chips. On a rimmed, foil-lined baking tray (12 x 18) sprayed with cooking spray, add chips and sprinkle with cheese. Place in a 350 degree F oven for about 10 minutes or until the cheese is melted and bubbling.

While chips are in the oven, remove pork from slow cooker and place on a cutting board. Shred pork with two forks, removing any fat. Place shredded pork on top of chips with melted cheese. Layer with lettuce, tomatoes, corn and black-eyed peas. Drizzle pulled pork sauce over the top and serve. Dot with jalapenos (as many as you like).

~An after thought. For fun we drizzled some of the nachos with blue cheese dressing...oh my goodness what a combination of flavors! I highly suggest trying it.

 

Cathy owns a vineyard and winery in the Willamette Valley of Oregon. She is a food writer for Davis Life Magazine and blogs daily about wine, food and everyday living.  She lives with her husband and two sons.  You can visit her at noblepig.com.

Add comment


Security code
Refresh

 

restaurant news

Our Pit Stop at Harris Ranch
Southern California
by Lisa Dinsmore

harrisranch.jpgI'm an obsessive travel planner. I leave nothing to chance when venturing far away from my home. I need a lay of the new land to feel safe and happy. I don't always do everything or go to every...

Read more...
Two Stars, One Incredible Experience
Europe
by James Moore

spain1.jpgI was recently in Spain for Madrid Fusion, one of Spain's biggest gastro-festivals that included a “who’s who” of culinary heavyweights from Spain and elsewhere, including Ferran Adrià (who...

Read more...
Main Street Bakery & Cafe
Colorado
by Haley Schultheis

mainstreetbakery.jpgIf there is one type of restaurant certain to make a list of things I adore, it’s a cozy bakery and café. There is a peaceful and neighborly feel about such a place. Yes, Tiffany’s is to Holly...

Read more...
A Visit to S.Y. Kitchen
Southern California
by Lisa Dinsmore

SYoutsideWhile we find ourselves in Santa Barbara wine country, also known as the Santa Ynez Valley, about every other month or so, I can honestly say I had never been to the actual town of Santa Ynez...

Read more...