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David Burtka marries nachos with BBQ pulled pork, cheese sauce AND shredded cheese for a one-of-a-kind wedding held on the show

When David talked to viewers Jess and David about their favorite foods, they both said they love nachos and BBQ. Naturally, the chef and cookbook author paired the two to create this dish in honor of the couple's pub-themed wedding redo. We say "I do" to that! 

The nachos go great with Mary Giuliani's whiskey and beer cocktail, which she named "When David Met Jess." You could also serve them with David's Spicy Guacamole and Seven Layer Dip with Spiced Sour Cream + Green Chiles


For the BBQ Pulled Pork:
  • 1/3 cup dark brown sugar
  • 3 tablespoons smoked paprika
  • 2 tablespoons ground coriander
  • 2 tablespoons ground cumin
  • 2 tablespoons granulated garlic
  • 2 tablespoons dry mustard powder
  • 1 ½ teaspoons ancho chile powder
  • 2 tablespoons salt
  • ½ teaspoon pepper
  • One 4- to 5-pound boneless pork butt
  • 2 cups chicken stock
  • About 2 cups store-bought or homemade BBQ sauce
For the Cheese Sauce:
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack
  • ½ teaspoon ancho chile powder
  • ¼ teaspoon chili powder
  • Salt and pepper
For the Nachos:
  • 1 large bag tortilla chips
  • 1 ½ cups Cheese Sauce
  • 1 ½ cups shredded Fontina cheese
  • 3 cups BBQ Pulled Pork
  • 1 cup pickled onions
  • 2 avocados, peeled, pitted and diced
  • ½ cup sour cream mixed with juice from ½ lime
  • ½ cup cilantro leaves


Serves: 4 to 6


For the BBQ pulled pork, in a large bowl, whisk together all the ingredients up to the pork. Place the pork in the bowl and evenly coat with the spice mixture. Refrigerate, covered, for at least 4 hours or overnight. 

Unwrap the pork, place fat-side up in a Dutch oven and let sit at room temperature for 30 mins to 1 hour. Meanwhile, preheat the oven to 325°F. 

Add the stock to the Dutch oven, cover with the lid and cook in the oven until the pork is fork-tender, 4 to 5 hours. Transfer the pork to a large bowl. When cool enough to handle, shred the meat and mix with the BBQ sauce.   

Preheat the oven to 400°F. 

Meanwhile, make the cheese sauce. In a large saucepan, melt the butter over medium heat. Whisk in the flour, then the milk. When the mixture is thick and creamy, turn off the heat and whisk in the cheddar and Jack cheese until melted. Whisk in the spices, plus salt and pepper to taste. Keep warm. 

To assemble the nachos, lay one-third of the tortilla chips on a rimmed baking sheet. Top with one-third each of the cheese sauce, Fontina and BBQ pulled pork. Make two more layers the same way. Bake until the Fontina melts, about 5 minutes. Top the nachos with the pickled onions, diced avocado, sour cream and lime juice and cilantro, then serve.