Original Creole Seasoning 
30-Minute Pork Marinade 
Garlic Lemon Pepper Wings
These Garlic Lemon Pepper Wings by @TFTI.BBQ are crispy, juicy, and packed with bold Creole flavor.…
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
Blackened Salmon and Rice Bowls
Looking for a quick meal for busy weeknights? This salmon rice bowl recipe by @MyDiaryOfUs has…
Get Recipe