You don’t always need tortilla chips to make bomb nachos! Our Chicharron Pork Belly Nachos will take your experience to the next level. Gather with your friends for game day (or any party) and indulge in the most flavorful nachos. The pork belly combined with the guac and cheese will have you indulging in a flavor fiesta!
- MEATER Plus
- Large bowl
- Aluminum pan (9×13 in)
- Cutting board
- Serving platter
- Sharp knife
- Total Time : 1 hour 30 mins
- 190°F (88°C)
- 5 lb. skinless pork belly, cut into 2 inch cubes
- Traeger ‘Que Classic BBQ Sauce
- Traeger Pork & Poultry Rub
- 2 tomatoes diced
- 1 can black beans
- 12 oz. nacho cheese
- 1 bag of chicharrones
- 2 jalapeños sliced
- 3 tablespoons cilantro chopped
- 3 large avocados
- 2 limes
- 1 red onion diced
- 1 seedless jalapeño diced
- Sea salt to taste
1. Get started by preheating the Traeger or grill to 275°F (135°C).
2. Start off by cubing up your pork belly in one inch pieces. Pro tip: cut one of the cubes big enough for the probe to fit in fully!
3. Make sure that the pork belly is covered in all the flavorful seasoning. Coat all sides of the pork belly cubes with the rub and let it sit for 15 minutes so it adheres nicely to the meat.
4. When the grill is hot and the pork belly is nice and marinated, you can get cookin’. Stick your probe in one of the pork belly cubes and set up your cook on the MEATER App.
5. Once that’s all set and ready to go, you can arrange the meat on the grill grates, close the lid and start cooking until the internal temperature reaches 190°F(88°C). If the pork starts looking dry like the Sahara, spritz it with a little apple juice and that’ll help it stay nice and juicy.
6. Let’s guac and roll! While your pork belly is doing its thing, you can start making your guacamole. Peel and mash your avocados, dice up your red onion, and add all your ingredients to big bowl and mix it all together.
7. When your pork belly is ready, transfer it to you aluminum pan and drench it in your BBQ sauce. You can even drizzle some honey overtop if you like a little extra sweetness! Sprinkle some more of that yummy seasoning on it and give it a good toss to incorporate all the flavors together.
8. Time for round 2 of cooking! Place the pan right on the grill grates (uncovered), close the lid and give it another hour or until the liquid has reduced and the meat is nice and caramelized.
9. When all your pork belly cubes are nice and caramelized, take your pan off the grill and let it cool down a bit while you assemble your nachos.
10. Ready, set, assemble! Start by putting your chicharrones on a serving platter, then add your other toppings. You can layer on the nacho cheese, diced tomatoes, jalapeños, beans, pork belly, and that yummy guac you made earlier. You can always customize your toppings to taste, so have fun with it!
11. Gather with your friends and enjoy this game day favorite some beers. Cheers!