This nacho recipe comes courtesy of Granite City Food and Brewery's executive chef, Eric Sredzinski.
This nacho recipe comes courtesy of Granite City Food and Brewery's executive chef, Eric Sredzinski, and includes pork braised in their Double IPA with other yummy toppings. To learn more about the restaurant and brewery, visit www.gcfb.com.
8 cups tortilla chips
4 ounces shredded Colby jack cheese
4 ounce queso
6 ounces pull pork
4 ounces black bean corn salsa
2 ounces BBQ sauce
Sour cream optional
Place half of chips on to platter. Drizzle half of queso over the tortilla chips. Place the rest of the chips on top building them high. Add the rest of the queso. Mix the pull pork in the BBQ sauce and spread over the chips. Add shredded cheese on top. Place into 350 degree oven on broil setting for two minutes or until cheese is melted. Remove and add the black bean salsa.
Batch 1000 Pull Pork
1- 10 lb pork shoulder butt
3 cups of beer (IPA or pale ale preferred by chef)
4 Tbsp salt
1 Tbsp black pepper
Season whole pork butt with salt and pepper. Put in a roasting pan and put in oven at 350 degrees for 40 minutes. Once color has developed remove from oven and turn oven down to 225 degrees. Pour beer into pan and cover with plastic wrap first, then foil. Let cook in oven for 3-4 hours. Let cool slightly and pull meat with a pair of tongs or by hand. It is important to than mix the drippings from the pork back into the shredded meat.