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Big Woods Nachos

Dish of the Month: Pulled-Pork Nachos at Big Woods

Call it The Greatest Spectacle in Grazing: digging into a plate of pulled-pork nachos at Brown County transplant Big Woods, which opened this spring in Speedway. Smoky bits of slow-cooked pork shoulder peek out from under a blanket of cheddar drizzled with sweet, tangy barbecue sauce and an earthy peppercorn ranch dressing. With fresh garnishes such as sweet corn, red onion, and black beans, these nachos leave typical heavy bar fodder in the dust. 1002 W. Main St., Speedway, 317-757-3250, quaffon.com/big-woods-speedway

Terry Kirts joined Indianapolis Monthly as a contributing editor in 2007. A senior lecturer in creative writing at IUPUI, Terry has published his poetry and creative nonfiction in journals and anthologies including Gastronomica, Alimentum, and Home Again: Essays and Memoirs from Indiana, and he’s the author of the 2011 collection To the Refrigerator Gods.
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