Kyra

pulledporknachos hashtag performance

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The perfect time to wrap a pork butt…🐷 #weberninja #pork #porkshoulder #porkbutt #porkbutts #pulledpork #pulledporksandwich #pulledporktacos #pulledporknachos #pulledporksliders #bbq #bbqlovers #bbqpork #bbqlife #costco #costcolife @Costco Wholesale
6.7k
The perfect time to wrap a pork butt…🐷 #weberninja #pork #porkshoulder #porkbutt #porkbutts #pulledpork #pulledporksandwich #pulledporktacos #pulledporknachos #pulledporksliders #bbq #bbqlovers #bbqpork #bbqlife #costco #costcolife @Costco Wholesale
Smoked pork nachos and Chile Verde Salsa. I started by scoring the meat, using mustard as a binder and then seasoning the meat with a homemade rub. I smoked the pork at 250 degrees until it hit about 175 making sure the bark was intact. I took it out of the smoker at 205 degrees. Then I rested it in my cooler for 2 hours. When I removed it, I knew it was going to be a good “shred”. The meat came out moist and delicious! I stacked the chips, meat, cheese & beans twice then I popped it into the smoker to finish and melt the cheese. I topped it with red bell peppers, salsa and sour cream. Ingredients: 7 Tomatillo 3 Jalapeno 2 Serrano (only use 1 if you’re heat sensitive) 2 Poblano 2 onions 3 Tbsp fresh lime juice 1.5 c water 2 Tbsp avocado oil 1 Tbsp Minced Garlic 1/3 c cilantro / chopped 2 Tbsp kosher salt Instructions: Char the Tomatillo, Jalapeno, Serrano, Poblano and onions on the grill. Remove skins from the peppers if desired Toss the peppers in a food processor/blender. Add the water, oil, lime juice, garlic, cilantro and salt. Blend to desired consistency, add water if you would like it thinner, add salt if you desire. . . @Royal Oak Charcoal charcoal pellets . . #nachos #BBQ #smokedpork #summergrilling #Pulledporknachos
1.1k
Smoked pork nachos and Chile Verde Salsa. I started by scoring the meat, using mustard as a binder and then seasoning the meat with a homemade rub. I smoked the pork at 250 degrees until it hit about 175 making sure the bark was intact. I took it out of the smoker at 205 degrees. Then I rested it in my cooler for 2 hours. When I removed it, I knew it was going to be a good “shred”. The meat came out moist and delicious! I stacked the chips, meat, cheese & beans twice then I popped it into the smoker to finish and melt the cheese. I topped it with red bell peppers, salsa and sour cream. Ingredients: 7 Tomatillo 3 Jalapeno 2 Serrano (only use 1 if you’re heat sensitive) 2 Poblano 2 onions 3 Tbsp fresh lime juice 1.5 c water 2 Tbsp avocado oil 1 Tbsp Minced Garlic 1/3 c cilantro / chopped 2 Tbsp kosher salt Instructions: Char the Tomatillo, Jalapeno, Serrano, Poblano and onions on the grill. Remove skins from the peppers if desired Toss the peppers in a food processor/blender. Add the water, oil, lime juice, garlic, cilantro and salt. Blend to desired consistency, add water if you would like it thinner, add salt if you desire. . . @Royal Oak Charcoal charcoal pellets . . #nachos #BBQ #smokedpork #summergrilling #Pulledporknachos
Pulled pork nachos loaded up on the Blackstone! I loaded these with some Polynesian bbq sauce and some Pineapple Sriracha seasoning —Crispy, cheesy, and packed with flavor—who’s grabbing a plate? 🔥🧀 @Blackstone Griddles #griddlecrew #griddlenation ##BlackstoneGriddle #gamedayfood #PulledPorkNachos #griddletok
202.0
Pulled pork nachos loaded up on the Blackstone! I loaded these with some Polynesian bbq sauce and some Pineapple Sriracha seasoning —Crispy, cheesy, and packed with flavor—who’s grabbing a plate? 🔥🧀 @Blackstone Griddles #griddlecrew #griddlenation ##BlackstoneGriddle #gamedayfood #PulledPorkNachos #griddletok

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