Smoked Pulled Pork Nachos

Name: Smoked Pulled Pork Nachos
Cook time: 95 min
Total time: 95 min
Ingredients: 1 lb Pork Butt, whole, approx. 7-9 lbs; Some KC Combo BBQ Rub, enough to coat; 1/8 cups Whiskey; 1/16 cups Apple Cider Vinegar, approx.; 1/16 cups Apple Juice, approx.; 1/4 tbsp BBQ Rub; 1/8 bag of Multigrain Tostitos Chips; 1/8 can (15 oz) of Black Beans, canned, rinsed and drained; 1/32 cups Jalapeño, sliced or peppers; 1/32 cups Pickled Red Onions; 1/4 cups Wisconsin Cheddar Cheese, shredded, or blend; Some Lowcountry Gold BBQ Sauce; Some Gindo's Vampire Slayer Hot Sauce

Smoked Pulled Pork Nachos pile smoky, saucy shredded pork onto crisp multigrain chips and finish with melty Wisconsin cheddar, tangy pickled onions, jalapeños, and a bold duo of barbecue and hot sauce. The pork gets a long smoke and a whiskey-spiked mop sauce that builds deep bark and rich flavor before it’s shredded and baked into a crowd-pleasing tray of nachos.

Smoked Pulled Pork Nachos pile smoky, saucy shredded pork onto crisp multigrain chips and finish with melty Wisconsin cheddar, tan... Show more

By Tailgate Foodie Recipes · Original recipe

Health Grade

B- · Healthy

Time

1 hr30 min

Price

2,31 €

Calories

1459 kcal

high protein

low carb

keto

low sugar

Method

Heat the smoker

Preheat your smoker to 300° F so it has time to fully come up to temperature before the pork goes on. Set it up for an indirect, steady cook and make sure you have enough fuel for a long smoking session.

Score the fat cap

Set the Pork Butt on a sturdy cutting board with the fat cap facing up. Using a sharp knife, score the fat in a crosshatch pattern, making shallow cuts just through the fat layer without slicing into the meat itself. Space the cuts about 1 inch apart so the seasoning can cling to more surface area.

Season the pork

Coat the scored pork generously on all sides with KC Combo BBQ Rub, pressing it in with your hands so it adheres well, especially into the scored fat. Turn and season every surface so you build a full, even crust as it smokes.

Start smoking

Place the seasoned pork butt in the smoker and cook at 300° F until the outside develops a dark, well-set bark and the internal temperature reaches about 200° F. This takes several hours, so settle in and let the smoker do the work while you prepare the mop sauce and toppings.

Make the mop sauce

In a small saucepan, combine Whiskey, Apple Cider Vinegar, Apple Juice, and a small spoonful of BBQ Rub. Set the pan over medium heat, stir well, and bring it to a gentle simmer for 5 minutes so the flavors blend. Keep the mop sauce warm on very low heat, or take it off the burner and rewarm it as needed during the cook.

Mop the pork

As the pork smokes, open the smoker occasionally and brush or spoon the warm mop sauce over the outside of the meat. Keep smoking and mopping until the bark is richly colored and the pork feels tender enough to pull apart easily when done. Work quickly when you baste so the smoker doesn’t lose too much heat.

Rest and shred

Transfer the cooked pork to a board or rimmed tray and let it rest for at least 30 minutes. Once it is cool enough to handle, shred it with forks, gloved hands, or tongs, and discard any large pockets of fat as you go. Pull the meat into bite-size strands so it sits well on the chips instead of falling off in big clumps.

Drain the beans

Open the Black Beans, pour them into a colander, and rinse well under cool running water until the liquid stops looking cloudy. Shake off the excess water and let the beans drain thoroughly so they don’t make the nachos soggy.

Prep the peppers

If your Jalapeños are whole, rinse and dry them, then slice them into thin rounds. For milder heat, scrape out the seeds and membranes first; for spicier nachos, leave them in.

Heat the oven

Preheat the oven to 400° F and position a rack in the center. Set out a large sheet pan or other oven-safe platter so you’re ready to build the nachos quickly.

Layer the nachos

Spread the Multigrain Tostitos Chips in an even layer on the sheet pan. Scatter a generous amount of pulled pork over the chips, then add the drained black beans, the sliced jalapeños, and the Pickled Red Onions evenly so every section gets a little of everything. Finish with a thick, even blanket of Wisconsin Cheddar Cheese over the top.

Bake until melted

Bake the assembled nachos at 400° F for 5 to 10 minutes, just until the cheese is fully melted and bubbling and the toppings are heated through. Start checking at 5 minutes so the chips stay crisp and the cheese doesn’t overcook.

Finish and serve

Remove the nachos from the oven and drizzle with Lowcountry Gold BBQ Sauce and Gindo’s Vampire Slayer Hot Sauce. Serve right away while the cheese is hot, the pork is juicy, and the chips are still crisp.