Original Creole Seasoning 
30-Minute Pork Marinade 
Creole Mississipi Pot Roast
Tender beef, buttery potatoes, and that unmistakable Tony’s flavor. @CreoleSeouls take on Mississippi Pot Roast brings…
Get RecipeThese pulled pork nachos by @mydiaryofus are such a crowd-pleaser! Tender pulled pork paired with crunchy chips and gooey cheese—what’s not to love?
Ingredients
-
2lbs pork butt
-
1 Bottle Tony Chachere’s Pork Marinade
-
1/2 Cup Water
-
1 Cup Diced Onion
-
3 Garlic Cloves
-
1 Tsp. Tony Chachere’s Original Creole Seasoning
-
1 Bag Tortilla Chips
-
1 Can Black Beans, Drained
-
1 Cup Corn, cut off the Cob (Can use drained canned corn)
-
1 Cup White Queso
-
2 Cups Shredded Monterey Jack Cheese
- Clear
Directions
-
Place pork butt into a slow cooker and then pour Tony Chachere’s Pork Marinade and water over the pork and add onions and garlic.
-
Cook on low for 6 hours or high for 4 hours. (This can be done the day before.)
-
When the pork is done cooking, shred the meat.
-
Preheat oven to 350 degrees.
-
On a baking sheet layer tortilla chips, Shredded cheese, desired amount of shredded meat over top, followed by black beans and corn.
-
Bake for 10 minutes until the chips are toasted and ingredients have warmed through and the cheese is melty.
-
While the nachos are baking, warm the queso until melty.
-
Remove the nachos from the oven and then drizzle with the desired amount of melted queso on top.
-
Top with desired toppings and serve immediately.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Chicken and Andouille Sausage Stew
Fall is the perfect season for something warm, hearty, and full of flavor. This chicken and…
Get Recipe