With all the pulled pork you’ve made, you may be looking for a few alternative ways to use it (at least I know I always am). This Southwestern-style, little-a-this, little-a-that nacho dip takes seconds to make and is great to toss together for a movie night or last-minute get-together. Click here for the pulled pork recipe.
Utensils required: mixing bowl, spoon
Ingredients:
1 bag tortilla chips
Leftover pulled pork (as much or as little as you choose)
1 can baked beans
1 jar fresh salsa (find it in the produce or deli aisles — it’s a lot less salty than the prepackaged stuff you find next to the wall of chips)
1 small bag of shredded Mexican cheese (just to sprinkle on top of your nachos)
Time commitment: 2 minutes
Steps:
1. Heat up baked beans according to directions
2. If your pulled pork hasn’t been doused with barbecue sauce yet, use the baked beans’ sauce to flavor it. Mix equal parts baked beans and pork in a serving bowl.
3. Add in a couple tablespoons of salsa, making sure you drain the excess water from each spoonful so it doesn’t dilute your dip. You can add as much or as little salsa as you’d like — just taste it after every few bites to make sure that the dip retains its barbecue flavor but has a fresh kick of spice. (For every 12 ounces of pulled pork & baked beans, I usually include about 5-7 tablespoons of salsa, but that’s because I prefer a strong, smokey flavor.)
4. Sprinkle a little Mexican shredded cheese on top, just to give it the full nacho effect.
5. Microwave the mix for 40 seconds. Stir the dish, then microwave it for another 30 seconds or until the dip is thoroughly warmed.