It’s that time of year again!! You’ve filled out your NCAA tournament bracket. You’ve taken the day off. You’ve got plenty of TV’s set up in the great room. Now all you need is some amazing food to match the excitement of the action-packed college-hoops marathon ahead.  We started yesterday with the Antipasto platter tip and are moving on to amazing Ginger Beer Pulled Pork Nachos with Saigon Sauce.  I am in love with this easy pulled pork recipe that I throw in the crockpot before I go to bed, you can even make it a day or so ahead.  The ginger beer gives it an amazing flavor and our Saigon Sauce finishes off beautifully.  I promise it will be a hit with your bracket buddies.  I suggest if you have left over pork throw it on a sesame bun with your favorite peppers.  I have included a yummy Pickled Anaheim Peppers recipe following the nachos that you can also add to your Antipasto Platter as well.  Enjoy!!

Ginger Beer Pulled Pork Nachos w/ Saigon Sauce

Serves 4-6



1 Jar of Bellisari’s Saigon Street Sauce

14-ounce bag tortilla chips

3 cups shredded pulled pork, (Ginger Beer Recipe below)

1 15-ounce can black beans, rinsed and drained

1/3 cup finely diced red onion

8 ounces Monterey Jack Cheese, grated

1 small bunch cilantro, chopped

3 sliced jalapenos

Salsa and guacamole



Preheat oven to 350.

On a large rimmed baking sheet, spread half of the tortilla chips. Layer with half of the pulled pork, black beans, onion, and cheese. Repeat once more with remaining ingredients.

Bake for about 20 minutes, until cheese is melted. Top with cilantro and serve with jalapenos or pickled peppers(below), your favorite salsa, and guacamole.


Ginger Beer Pulled Pork with Saigon

Serves 8



1 Jar of Bellisari’s Saigon Street Sauce

1 3-5 pound pork shoulder

2 crushed garlic cloves

1 large sweet onion diced

1 tsp of cumin

1 tsp of salt and pepper

1 bottle/can of Ginger Beer (either with/without alcohol)

Toasted sesame seeds for garnish(optional)



Place the crockpot on high and pour entire bottle/can of ginger beer over the pork shoulder.  Add the garlic, cumin and the salt and pepper.  Add the sweet onion and cook on high for 5-6 hours.  Drain the pork leaving a cup of moisture so it doesn’t dry out.  While still in the crock pot, gently pull the pork and add the entire jar of Bellisari’s Saigon Street Sauce.  Mix thoroughly and add the toasted sesame seeds and serve!


Pickled Anaheim Peppers


2 Anaheim peppers

1/2 cup cider vinegar

1 tsp honey

1/2 teaspoon kosher salt

1/4 teaspoon mustard seeds



Cut the stems off the peppers and use a paring knife to scrape the seeds out of the centers of the peppers. Slice the peppers into 1/8-inch thick rings.

In a small saucepan, bring 3 cups of water to a boil. Add the sliced peppers and cook the peppers on low for 2 minutes. Drain and add peppers to a small glass jar.

In a small mixing bowl, combine the cider vinegar, honey, and salt. Stir until salt and honey are dissolved. Pour mixture over the peppers and sprinkle in the mustard seeds. Allow peppers to sit in the vinegar solution for at least a few hours before serving. Keeps in the refrigerator for at least 2 weeks.