DORITOS<sup>&reg;</sup> REDZONE NACHOS with MTN DEW<sup>&reg;</sup> PULLED PORK




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DORITOS<sup>&reg;</sup> REDZONE NACHOS with MTN DEW<sup>&reg;</sup> PULLED PORK Prep Time


30 mins

DORITOS<sup>&reg;</sup> REDZONE NACHOS with MTN DEW<sup>&reg;</sup> PULLED PORK Cook Time


4-5 hours


Pulled Pork

  • 2 lbs. boneless pork shoulder
  • 2 Tbsp. kosher salt
  • 3 cans MTN DEW®
  • 2 tsp. lime zest, freshly grated
  • 2 tsp. lemon zest, freshly grated
  • 2 Tbsp. lemon juice
  • 2 Tbsp. lime juice
  • 1/2 cup orange juice
  • 2 Tbsp. ground black pepper
  • 3 Tbsp. Creole mustard
  • 1 Tbsp. liquid smoke
  • 2 tsp. kosher salt


  • 1/2 cup diced bacon
  • 1 lb. smoked sausage (about 1/2 inch thick)
  • 2 Tbsp. unsalted butter
  • 1 cup diced yellow onion
  • 2 Tbsp. chopped garlic
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced celery
  • 1/2 lb. red beans (soaked in water overnight)
  • 1 ½ qts. chicken stock
  • 1 tsp. fresh thyme leaves
  • 2 Tbsp. Louisiana hot sauce
  • 1 ½ tsp. salt
  • 1 tsp. ground black pepper


  • 1 bag Doritos® Flamin' Hot tortilla chips
  • 1 ½ qts. refried Cajun red beans (see beans recipe)
  • 2 cups MTN DEW® pulled pork (see pulled pork recipe)
  • 1 cup pepper jack cheese, grated
  • 1 cup medium cheddar cheese, grated
  • 1/4 cup green onions, thinly sliced

Make the play:

Pulled Pork

  1. The night before, season the pork with the salt and refrigerate overnight.
  2. In a sauce pot, combine all remaining ingredients and cook on medium-high heat until reduced to about 3/4 cup volume.
  3. The next day, preheat the oven to 225ºF.
  4. Liberally coat the pork with the MTN DEW® glaze, reserving 1/3 of the glaze for basting and place in the oven on a baking sheet with a rack.
  5. Cook for 4–5 hours, basting every hour with glaze until you have no more glaze. If the pork begins to get too dark, cover it with foil. To test for doneness, insert two forks close together and try to pull apart. It should come apart easily.
  6. Remove from the oven and allow to cool for 30 minutes and then pull the pork meat apart with the two forks. Keep warm until ready to serve.


  1. Soak the beans in plenty of water overnight.
  2. In a sauce pot over medium heat, cook the bacon until almost crispy. Add the sausage, butter, onions, garlic, bell pepper, celery, and jalapeno. Cook about 10 minutes, until the onions are soft and translucent.
  3. Drain the soaking water from the red beans and add the beans, chicken stock, thyme, hot sauce, salt and pepper to the pot. Bring up to a simmer and cook for about 2 hours, until the beans are fully cooked and falling apart.
  4. Adjust seasoning and mash the beans a little bit with a wooden spoon to make sure they are a little creamy.
  5. Hold warm until ready to serve or refrigerate for later use.


  1. Preheat the oven to 375ºF. Arrange the chips on a baking sheet or large oven-proof platter.
  2. Spoon red beans over the chips, then arrange the pulled pork over the beans, top with the two cheeses, and place in the oven for 10 minutes, until the cheese is well melted.
  • Pull out of the oven, garnish with green onions and cilantro and enjoy—it’s a touchdown in every bite!