Chef Gordo here! July 4th is coming up so we’re celebrating America’s birthday the only way we know how, with food! I’m prepping my backyard barbecue for the 4th of July! What are your go to 4th of July snacks? I’ve lined up some of my go to 4th of July favorites for you!


This one takes a little bit of preplanning because you have to cook the pork ahead of time, but it is so worth the extra effort and you can make use the pulled pork in different ways!

Copyright: fotek / 123RF Stock Photo


  • 1 two pound pork loin roast
  • 1 cup of your favorite BBQ sauce


This one takes a little bit of preplanning because you have to cook the pork ahead of time, but it is so worth the extra effort! To cook the pork, put some water in the slow cooker, just enough to cover the bottom. Cook the pork on high for 5 to 6 hours. Shred the pork using two forks to separate the meat. Add the sliced onions and the BBQ sauce to the shredded pork and continue to cook for 30 more minutes. You can cook the pork at any time and refrigerate it if necessary until you are ready to use.

Copyright: David Kadlec / 123RF Stock Photo


  • ½ head cabbage, grated
  • 1 carrot, grated
  • ¼ small onion, grated
  • ½ cup Gordo’s Cheese Dip Original
  • 1½ tablespoons fresh lemon juice
  • 2½ tablespoons buttermilk
  • 1½ tablespoons white vinegar
  • 3 tablespoons sugar
  • ½ teaspoon salt and pepper to taste

Once cabbage, carrot and onion are grated, place in a large mixing bowl. In a medium bowl, whisk Gordo’s Cheese Dip, lemon juice, buttermilk, white vinegar, and sugar until creamy.Pour combination over cabbage mixture and toss. Salt and pepper to taste. Refrigerate for several hours or overnight to allow flavors to combine.


  • BBQ Pulled Pork
  • 1 cup extra barbecue sauce
  • Coleslaw
  • 1 Package slider buns

Open buns, add a serving of pulled pork and coleslaw. Top with extra barbecue sauce. Enjoy.


These nachos are a favorite in the Gordo’s house! They are full of flavor and easy to share! So whether you’re hanging out by the pool or grilling out in your backyard, these BBQ pulled pork nachos are a must!



To make the nachos, line a baking sheet with tin foil and spread the chips onto the tray. Place the BBQ pulled pork on top, along with your desired amount of pickled jalapeno slices. Heat up the nachos in the oven at 350 until the pork is warmed up, about 10-15 mins. Heat up the Gordo’s Cheese Dip as directed and drizzle over the nachos once you take them out of the oven. Serve with sour cream on the side. It’s a perfect combination!


And is it even a southern get together if there isn’t potato salad?!

Copyright: David Kadlec / 123RF Stock Photo


  • 1 pound russet potatoes
  • 1 cup Gordo’s Cheese Dip Original
  • 1/2 cup sweet onion, chopped
  • 1/4 cup sweet pickle relish
  • 1/2 cup celery, chopped
  • 1/2 cup pimentos
  • 1/2 teaspoon onion powder
  • 2 teaspoons sugar
  • Paprika


Cut each potato in quarters. Place in a large pot of boiling water. Simmer until fork tender all the way through, about 20 minutes. Drain well. Place potatoes in a large bowl. Run a knife through them until they are cut into bite-sized pieces. In a small bowl, mix together Gordo’s Cheese Dip (cold), sugar, and onion powder. Pour over potatoes and mix in well. Add relish, celery, onion, and pimentos. Mix in. Add salt and pepper to taste.