Welcome back for week 2 of Game Day Food month! Now when you think of game day food, what kind of food comes to mind?…For me…that’s nachos!
Nachos are such a classic game day food. They’re easy to make, they feed a crowd, and you can put pretty much put anything you want on them. One of my favorite ways to make nachos is by using smoked pulled pork…that’s right, I said it…SMOKED PULLED PORK!
Now if you’re smoking your own pork shoulder (also known as Boston butt…it’s not really the butt of a pig…just FYI), you’ll probably want to do this a day in advance, because it takes ALL DAY. Same thing if you use a slow cooker. (If you don’t have a smoker/charcoal grill, try my Slow-Cooker Pulled Pork recipe…(just don’t make it into sandwiches if you’re making nachos).
So here’s what you’ll need:
If you’re smoking your own pork:
3 ½ lb boneless pork shoulder roast (also known as Boston butt)
1 cup Rib Rub (or your favorite rib rub seasonings)
½ onion chopped
If you’re using the slow cooker: Use the Slow-Cooker Pulled Pork Recipe
For the Nachos:
Shredded cheddar cheese
Sliced Jalapenos (fresh or from a jar, whichever your little heart desires)
(I’m not providing quantities on this part, because you can make as little or as much as you want.)
Rub your pork shoulder with 1 cup Rib Rub. Really massage it into the meat. Try to get as much on there as you can and cover ALL sides. Jon likes to score the pork shoulder sometimes before putting on the rub.
Place pork shoulder in air-tight container and refrigerate for about 8 hours. (I usually do this the evening before I cook the shoulder.)
Preparing your smoker/charcoal grill, follow your manufacturer’s instructions for indirect heating. You’ll want a temperature of 275-300 degrees Fahrenheit. You will probably need to carefully add charcoal/wood throughout the cooking time to keep a constant temperature of 275-300 degrees Fahrenheit, use your best judgement on when to add, and/or refer to your manufacturer’s instructions. Also take precaution when adding, as the grill will be hot; I like to use long handled tongs to add charcoal. Here, we’ve placed a pan with water and chopped onions, with a baking rack under the pork. (Use a pan that’s either disposable, or you don’t care about getting ruined.)
For this we used our: Weber 1482001 Performer Platinum Charcoal Grill, Copper
Baste the pork shoulder every ½ hour to 1 hour. Fill water pan as water evaporates. Cook until the internal temperature of pork roast reaches 190 degrees Fahrenheit. This can take several hours.
Remove pork shoulder from grill/smoker once the internal temperature of 190 degrees Fahrenheit is reached. Tent the pork roast with foil and allow to rest for 30 minutes to 1 hour. Shred the pork by pulling with 2 forks. Discard any fatty/tough tissue.
Layer tortilla chips onto a foil covered baking sheet. The size of baking sheet I used is a 15.25 inch x 10.25 inch x .75 inch.
Next layer on the pulled pork.
Drizzle desired amount of BBQ sauce over pork.
Sprinkle on shredded cheese.
Bake at 350 degrees Fahrenheit for 7-10 minutes.
The cheese should be nice and melted.
Scoop nachos onto a plate. Top with fresh or jarred jalapenos and a dollop of sour cream.
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