Shredded Pork Nachos

Shredded Pork Nachos

This dish is perfect for a lazy night with the grill. Using leftover pork shoulder, a spicy sauce, and traditional nacho ingredients, this skillet grilled dish is exactly what is needed for sitting around with a few friends, enjoying a Memphis night.

Serves: 4

Ingredients:1 lb. leftover smoked pork, shredded 1 cup Five Alarm Mop Sauce 1½ cups refried black beans ½ pound fresh corn tortilla chips 1 cup fresh corn kernels ½ cup red bell pepper, diced ½ cup red onion, diced 1½ cup shredded Colby jack cheese ½ cup canned sliced pickled jalapeño peppers 1 avocado, cubed 1 lime, quartered ¼ cup sour cream 1 tablespoon fresh cilantro

Directions: Clean and prepare grill. Heat to approximately 350°F.

In a bowl, combine shredded pork and Five Alarm Mop Sauce. Toss to coat evenly.

In a large cast iron skillet, spread refried black beans evenly along the bottom. Top with tortilla chips, shredded pork, corn, pepper, onion and cheese.

Place skillet onto hot grill and let cook for approximately 15 minutes, or until cheese is melted over the chips and pork. Remove from heat.

Top with jalapeño peppers, avocado, sour cream and cilantro. Squeeze a lime wedge over the nachos and serve the remaining wedges as garnish.

Place skillet in the middle of the table and share.