Brenda Gantt’s Red Neck Nachos is all the football-watching fare you’ll need this chilly season.
Red Neck Nachos
Makes about 8 servings
Ingredients
- 1 (1-ounce) package spicy ranch dressing mix
- 1 (13-ounce) bag kettle-cooked potato chips
- 6 cups chopped Slow Cooker Boston Butt (about 2 pounds)
- Sweet barbecue sauce and pickles, to serve
Instructions
- Prepare ranch dressing mix according to package directions, and chill for at least 30 minutes.
- On a large serving platter, spread the potato chips in an even layer. Sprinkle the pork over the chips, and drizzle with prepared ranch dressing.
- Drizzle the desired amount of barbecue sauce over the top, and serve immediately with pickles.
Slow Cooker Boston Butt
Makes about 12 cups
Ingredients
- 1 (5- to 6-pound) bone-in Boston butt
- ⅓ cup dry rub*
Instructions
- Rinse pork in cool water, and pat dry with paper towels.
- Generously coat pork on all sides with dry rub, using more as needed.
- In a 6-quart slow cooker, place pork, fat side down. Cover and cook on high until tender, 8 to 9 hours.
- Remove pork from slow cooker, reserving cooking liquid, and let stand until cool enough to handle, about 30 minutes. Shred or chop meat, discarding the bone, and stir in 1 cup reserved cooking liquid, or more if needed, to moisten, if desired.
Notes
*Brenda uses Dixie Dirt.
You can find this recipe and more in Brenda Gantt’s follow up book ”It’s Gonna Be Good, Y’all“ or our January/February 2024 issue! And make sure to follow Brenda Gantt for announcements, recipes, and more.
