I've decided to give nachos a Southern-style update. Imagine slow-cooked pulled pork drizzled with sweet-and-tangy barbecue sauce and ladled with creamy cheddar. It's finished off with cilantro-sour cream, pickled jalapenos and a sprinkling of queso fresco. Each of the components is delicious in its own right, but paired together you get something truly sublime. The only way these nachos could get any better is if they're washed down with an ice-cold beer. And that, my friends, is how to earn a culinary diploma!
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