Happy almost New Year’s everyone! It’s so hard to believe this year has come to an end. I have a slew of wonderful memories for 2013, one of my favorites being all the wonderful places I traveled to.
I love New Year’s Eve, it’s full of promise and hope for a better year. A year filled with health, organization, great food and more balance in life. We’ll see how I do.
How many of you start the New Year with food known for good luck? I am not a superstitious person, but everyone could use a little good juju…right? Lots of different foods are considered lucky on this day as they symbolize the eater’s hopes and dreams for the coming months and years.
Pork is considered a symbol of “progress” by many countries. A pig’s feeding habits cause them to “root forward” with their snouts, never looking back. Pigs are also…rotund, a sign of prosperity in many places around the world. Enjoy your pork in any form you choose and then buy a power ball ticket?! Why not.
I’ve also added (lucky) black-eyed peas to these nachos due to their resemblance of coins, a symbol of abundance. (Go get on a slot machine I suppose). Cornbread is also considered lucky, but instead I’ve added just the corn itself, emblematic of golden nuggets. I know.
Let’s also pretend the lettuce are our “greens”, a sign of cash money and prosperity for the future. However, if you prefer to use other greens, go for it!
These are seriously some pretty lucky nachos! Eat up!
I have flavored these nachos with my Eastern Carolina Pulled Pork Sauce. It’s absolutely the most amazing liquid gold for pulled pork and a must for these nachos.
And what would nachos be without cheese? One of my favorite memories of 2013 was the culinary trend work I did with Sargento Cheese. I spent a year investigating what was happening in the trendy foodie world and let me say, I have added some of those habits to my cooking repertoire…especially making all things smokey!
I used some of my fave cheese blends for these nachos, Sargento’s® Fine Cut Shredded 4 Cheese Mexican and a touch of Sargento’s® Traditional Cut Shredded Pepper Jack Cheese for the smokey flavor I love. The pepper jack has bits of Habanero chili, a food trend for 2013.
Lucky and Loaded Pulled Pork & Black-Eyed Pea Nachos
- 3 cups beef stock
- 4-5 pounds pork butt
- salt and pepper
- 6-8 cups tortilla chips
- 2 cups Sargento's® Fine Cut Shredded 4 Cheese Mexican
- 1 cup Sargento's® Traditional Cut Shredded Pepper Jack Cheese
- 1-1/4 cups romaine lettuce (or greens), shredded
- 1 cup frozen, black-eyed peas (cooked according directions on bag)
- 1 cup quartered grape tomatoes
- 1/2 cup corn
- 1/4 cup pickled jalapeno, sliced
- Eastern Carolina Pulled Pork Sauce
- Add beef stock to a 7 quart slow cooker. Generously season pork with salt and pepper. Place pork in slow cooker and cook on low for 7-8 hours or until pork is pull apart tender.
- When pork is ready and before removing from the slow cooker, prepare chips. On a rimmed, foil-lined baking tray (12 x 18) sprayed with cooking spray, add chips and sprinkle with cheese. Place in a 350 degree F oven for about 10 minutes or until the cheese is melted and bubbling.
- While chips are in the oven, remove pork from slow cooker and place on a cutting board. Shred pork with two forks, removing any fat. Place shredded pork on top of chips with melted cheese. Layer with lettuce, tomatoes, corn and black-eyed peas. Drizzle pulled pork sauce over the top and serve. Dot with jalapenos (as many as you like).
- ~An after thought. For fun we drizzled some of the nachos with blue cheese dressing...oh my goodness what a combination of flavors! I highly suggest trying it.
These will be a welcome starter at any New Year’s party or any other time!!
Happy New Year! I wish you all a year of good health, happiness and prosperity! Lots of good things to come in 2014…stay tuned.
One Year Ago: Bacon-Jalapeno Wrapped Tater Tots with Jack Cheese Dipping Sauce
Five Years Ago: Lobster Bisque
Disclosure: This post was made possible by Sargento Cheese, a wonderful family brand located in the heart of Wisconsin. Please support this company who helps to make posts on this blog possible. As always, all opinions about their products are 100% my own.