Pulled Pork Nachos
What you’ll need:
- 3 lb Boston Butt or Picnic Butt
- Green Pepper – diced
- Tomato – diced
- Green Onions – diced
- Hot Pepper Rings
- Cheddar Cheese (block shredded)
- Jalapeno olive oil
- BBQ sauce
- Tortilla chips
- Sour Cream
- Garlic Powder
- Red Pepper Flake
- Brown Sugar
- Cajun Seasoning
- Cayenne Pepper
The Pulled Pork
- Mix together brown sugar, garlic powder, cayenne pepper, Cajun seasoning, salt, pepper and red pepper flakes. There is not a specific measurement to this as you can save some for multiple uses or depending on the size of your pork butt. You want the mixture to be reddish in color but not a deep red. This will form your crust when the pork is smoked.
- Poke holes in the pork butt and then rub the mixture all over the pork until coated evenly.
- Place in air tight container and refrigerate 4 hours or overnight.
- Remove from fridge and let sit 15 minutes before cooking
- Smoke the pulled pork for 4-5 hours. I have a Bradley Smoker which uses a puck serving system to create the smoke but you can use a smoker box on grill. The big thing here is to smoke low and slow. Do not allow your temperate to raise over 225 degrees F the entire process, this will infuse the flavors of your rub into the pork while capturing the flavor of the smoke as well. If your pork butt has a layer of fat make sure to position that on the top so as the pork butt smokes the fat will render and work its way throughout the entire piece of meat.
- Remove from smoker and place in slow cooker on low for 8 hours.
- Start by spreading your Tortilla Chips on the plate
- Drizzle the Jalapeno Olive Oil on the chips
- Microwave the Chips for 20 seconds to warm
- Spread the Pulled Pork over the chips
- Layer Tomatoes , Green Peppers and Hot Peppers and then Shredded Cheddar Cheese
- Microwave and addition 30-45 seconds to melt the cheese
- Crisscross the barbecue sauce in a drizzle over the nachos
- Top with a dollop of Sour Cream and serve