Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
April 25 2019
Ballpark at Home - Pork & Black Bean Nachos
1 package (4 ounces) beef jerky
3 pounds pork spareribs, cut into 2-rib sections
4 cans (15 ounces each) black beans, rinsed and drained
4 cups beef broth
1 cup chopped onion
6 bacon strips, cooked and crumbled
4 teaspoons minced garlic
1 teaspoon crushed red pepper flakes
Tortilla chips
Optional toppings: shredded cheddar cheese, sour cream, thinly sliced green onions, pickled jalapenos and chopped tomatoes
Place beef jerky in a food processor; pulse until finely ground. Place ribs in a 5- or 6-qt. slow cooker; top with jerky, beans, broth, onion, bacon, garlic and pepper flakes. Cook, covered, on low 6-8 hours or until meat is tender.
When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks; return to slow cooker. Strain pork mixture; discard juices. Serve with chips and toppings as desired.
Freeze option: Freeze cooled shredded meat mixture with juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Strain pork mixture; discard juices. Serve with chips and toppings as desired.