One of the best parts of the Superbowl? Built-in reason to get extra indulgent with your nachos; you need the extra protein and sugar to properly root for your team. —INGRAIN
STORY / Mike Smith & Cara Condon
Ready to rumble for the big game?! Let us show you how to make some delicious treats for you and your guests!
4 to 5 pounds pork shoulder
5 cloves garlic
1 tablespoon salt
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon oregano
¼ teaspoon cinnamon
½ teaspoon cayenne pepper
1 tablespoon chipotle hot sauce (optional)
Juice of 2 limes
½ cup orange juice
1 (12 ounces) can of Goose Island 312 Urban Wheat Ale
½ cup salsa (less chunky one)
Pork shoulder in the slow cooker. Roughly chop the garlic and place in the slow cooker. Rub it onto the meat to get as much garlic flavor as possible, but you could just toss it in, too.
Meat with salt, cumin, chili powder, black pepper, oregano, cinnamon, and cayenne.
Seasonings onto the pork.
Lime juice, orange juice, beer, and salsa. Pour some directly over the top of the meat.
Cover and cook on low for 8 hours.
Meat with two forks directly in the slow cooker (or take out, shred, and replace in sauce). It should fall apart easily.
Broiler. Line a baking sheet with aluminum foil. Place the shredded meat on the cooking sheet and pour a few spoonfuls of sauce over the top. Broil for 5 to 10 minutes or until you get browned edges on the pork. Get ready to put on the nachos with our nacho cheese (below) or eat alone.
1 tablespoon butter
1 onion, diced
1 clove garlic, grated
1 cup heavy cream
1 cup milk
Freshly ground black pepper, to taste
6 ounces, cubed Velveeta
4 cups grated Monterey Jack cheese
Butter over medium heat. Sautee onions and garlic until translucent.
Cream and milk into the pan slowly, stirring constantly.
Velveeta (cubed) once the milk is warm. Let Velveeta melt completely then slowly add the grated cheese. Serve with chips or use for nachos or as a sauce for macaroni and cheese.
Toppings (ingredients + recipes below)
Oven to 400 and line a sheet pan with aluminum foil.
Refried beans directly on the foil, cover with a layer of chips, shredded cheese, black beans, and carnitas. Add another layer of chips and all of the goodies. Be generous!
10 minutes, or until all the cheese is melted.
Cold toppings, such as pickled red onions, cabbage slaw, cilantro, sour cream, etc. Make them your own! Then crack a beer and share with a bunch of pals.
These are merely suggestions. Feel free to get creative and add any other toppings you're craving.
PICKLED RED ONIONS
1 cup of warm water
½ cup apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
1 red onion, shaved thinly on a mandolin
1 teaspoon black peppercorns
1 dried chile pepper
Water and vinegar, add sugar and salt, stir until dissolved.
Onions, peppercorns, pepper. Cover and let sit for at least an hour.
1 cup shredded red cabbage
Juice of 2 limes
2 teaspoons salt
½ cup cilantro
Red cabbage, lime juice and salt, let sit for a half hour, stirring occasionally.
Cilantro before serving.