With the crisp fall air upon us, you’re on the hunt for new, warm and hearty dishes to share with friends and family. Whether you’re getting together for football parties, harvest celebrations, or cozy game nights, Saz’s Executive Chef, Dustin prepared three incredible recipes with Saz’s Signature BBQ Pulled Pork to keep you coming back for seconds and thirds this fall season.
You don’t have to be a trained chef to make these dishes- try them yourself and tag Saz’s on Facebook and Instagram so we can see the final product! You can purchase Saz’s Signature BBQ Pulled Pork from our catering office by calling 414-256-8765 or Saz’s State House by calling 414-453-2410.
The first dish is Southwest Pulled Pork Nachos, with black bean & corn salsa, green chile cheese sauce and cilantro crema. Watch here to see Chef Dustin build an epic plate of these nachos!
Southwest Pulled Pork Nachos
Prep Time: 45 minutes | Cook Time: 20 minutes
Servings: 8 people
- 1 pound tortilla chips
- 1 pound Saz’s Signature BBQ Pulled Pork
- 1 jalapeño (sliced)
- 1 bunch green onion (chopped)
- 1 avocado (chopped)
Black Bean & Corn Salsa
- 1 16oz can black beans
- 1 12oz bag frozen sweet corn
- 2 roma tomatos (chopped)
- 1 cup red onion (chopped)
- 1 tablespoon cumin
- 1 fresh lime
- .5 cup sour cream
- 1 bunch of cilantro (use 3/4 and save 1/4 for later)
- 1 fresh lime
Green Chile Cheese Sauce
- 1.5 cup white velveeta cheese (diced)
- .5 cup half and half
- 1 7oz can green chiles
- If Saz’s Signature BBQ Pulled Pork is picked up cold, re-heat in an oven covered at 350 until it reaches 165 degrees or higher (or around 30 minutes). Pull meat and reserve to top nachos. If picked up hot, disregard this step.
- To make the black bean and corn salsa, combine black beans, corn, diced tomato, red onion, cumin, and squeeze one fresh lime. Season with salt and pepper to taste and mix together. Set aside and reserve.
- To make the cilantro crema, mix the sour cream with ¾ of the cilantro, 1 juiced lime, and season with salt and pepper to taste. Mix for a creamy consistency. Set aside and reserve.
- To make the green chile cheese sauce, dice the cheese and place in a pan over low heat on a stovetop, adding half & half and green chiles. Slowly heat until melted and incorporated. Reserve and hold warm.
- To build plate, place chips on a platter and top with the pork. Continue to build with black bean salsa and green chile cheese sauce.
- Top with sliced jalapeños, green onions, avocado, the cilantro sour cream and finish with the rest of the chopped cilantro.
Wah-la! An incredibly turbo-charged nacho plate waiting to be dived into. They don’t call us “The Finest” for nothing; enjoy!