Recipe Background
Chiefs Nachos combine slow-roasted pork and a velvety cheese sauce, perfect for game-day sharing.
Remember the excitement and chaos of a game-day gathering? This recipe first came alive during one of those unforgettable playoff Sundays. With friends crowded around the TV and everyone donning their Chiefs gear, we needed a dish that matched the energy—and Chiefs Nachos were born. The secret lies in the paprika and cayenne pepper rub on a juicy pork shoulder, slowly roasted to perfection in a Dutch oven. I swear by a splash of lager-style beer to keep the pork tender and flavorful. A college roommate, always armed with cooking hacks, tipped me off on adding a touch of liquid smoke for that elusive depth.
The kitchen buzzed with the aroma of simmering cheddar and sizzling spices, making the atmosphere even merrier. I loved whisking Worcestershire sauce into the barbecue glaze, letting it bubble until it clung irresistibly to the pork. Meanwhile, my buddies hovered around, ready to dive into the cheesy mountains of goodness. Use extra-sharp cheddar for a richer sauce or if you're in the mood for experimentation, cheddar blend works wonders too. We learned quickly that if you let the cheese sauce cook slowly, whisking frequently, it turns out beautifully velvety.
In a fun twist, the cilantro-lime cream topped it all off. A quick whisk with fresh lime juice and ground pepper made it a surprising hit. Remember to chill it for an hour if you want the flavors to meld beautifully. Ever since that day, Chiefs Nachos have been our go-to for every big game, and they’re perfect for any crowd in search of something uplifting, indulgent, and downright delicious for game night.
Ingredients
For the pulled pork:
- 2 tablespoons paprika
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon mustard powder
- 1/8 teaspoon cayenne pepper optional
- 1 (3 1/2-4-pound) pork shoulder or pork butt fat-cap intact
- 1/2 cup lager-style beer
- 1/2 cup cider vinegar
- 1 tablespoon liquid smoke
For the homemade barbeque sauce:
- 2 tablespoons unsalted butter
- 1 1/2 cups ketchup
- 1/3 cup Worcestershire sauce
- 1/4 cup steak sauce or marinade
- 1/4 cup pure maple syrup
- 2 tablespoons brown sugar packed
- 2 tablespoons cider vinegar
- 1/2 teaspoon onion powder
- 1/8 teaspoon liquid smoke
- freshly ground pepper to taste
For the cheddar sauce:
- 2 eggs
- 1 cup evaporated milk
- 1 teaspoon dry mustard powder
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- 8 ounces extra-sharp cheddar cheese shredded
- 1 tablespoon cornstarch
- 1 tablespoon water
- kosher salt to taste
For the cilantro-sour cream sauce:
- 1/2 cup sour cream
- 1 tablespoon fresh cilantro leaves chopped
- 1 teaspoon lime juice freshly squeezed
- kosher salt to taste
For the nachos:
- 1 (12-ounce) bag tortilla chips
- pickled jalapeños to taste
- queso fresco or cotija cheese to taste, crumbled
- salsa verde to taste, for serving
- hot sauce to taste, for serving
Directions
- Preheat the oven to 325 degrees F.
- In a bowl, add the paprika, 1 tablespoon of the salt, 1/2 teaspoon of the black pepper, the garlic powder, the chili powder, 1/4 teaspoon of the dry mustard powder, and the cayenne pepper and whisk to combine.
- Massage the spice mixture into the pork on all sides.
- In a Dutch oven, add the seasoned pork, the beer, 1/2 cup of the cider vinegar, and 1 tablespoon of the liquid smoke.
- Cover the Dutch oven and roast, while basting occasionally, until the pork easily falls apart and it reaches an internal temperature of 145 degrees F, about 3 hours.
- Transfer the pork to a cutting board while it is still hot.
- Carefully trim the excess fat from the pork. You may need gloves.
- Shred the pork.
- Return the shredded pork to the Dutch oven and toss it with the cooking liquid.
- Cover the Dutch oven and set it aside.
- In a small saucepan over medium heat, melt the butter.
- Add the ketchup, 1/3 cup of the Worcestershire sauce, the steak sauce, the maple syrup, the brown sugar, the remaining cider vinegar, the onion powder, the remaining liquid smoke, and the ground pepper, to taste, and whisk to combine.
- Bring the sauce mixture to a boil.
- Reduce the heat to low and simmer until the sauce thickens, about 10 minutes.
- In a medium saucepan, add the eggs and the evaporated milk and whisk to combine.
- Place the saucepan over medium-low heat and add the remaining mustard powder, the remaining Worcestershire sauce, 1/2 teaspoon of the hot sauce, and 1/2 of the cheddar cheese.
- In a small bowl, add the cornstarch and the water and whisk to combine.
- Once the cheese sauce mixture starts to warm, add the slurry and whisk to combine.
- Cook the cheese sauce mixture, while whisking frequently, and gradually adding the remaining cheese until the sauce reaches your desired thickness, about 10-13 minutes. You may not need all of the remaining cheese.
- Season the cheese sauce generously with the salt, to taste.
- In a small bowl, add the sour cream, the cilantro, and the lime juice and whisk until well-combined.
- Season the cream sauce with the salt, to taste.
- Chill the cream sauce for 1 hour.
- On a large serving platter, arrange the tortilla chips.
- Top the chips with the warm pulled pork, the homemade barbeque sauce, and the cheddar sauce.
- Garnish the nachos with the pickled jalapeños and the queso fresco.
- Serve the nachos topped with the cilantro-sour cream sauce, the salsa verde, and the remaining hot sauce.
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