Description
Hearty Mexican-inspired “Smoked Pulled Pork Nachos” blend smoky barbecue flavors with crispy tortilla chips and melted cheese. Layers of tender pork, zesty toppings, and rich textures promise a crowd-pleasing feast you’ll crave again and again.
Ingredients
Scale
Meat:
- 4.5 pounds pork shoulder (Boston butt)
- ¼ cup BBQ rub (your favorite blend)
Cheese and Dairy:
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup sour cream
- ½ cup guacamole
Toppings and Accompaniments:
- 2 tablespoons olive oil
- ½ cup apple juice (for spritzing)
- ½ cup BBQ sauce (optional, for tossing)
- 1 large bag tortilla chips
- ½ cup pickled jalapenos
- ½ cup diced red onion
- ½ cup diced tomatoes
- ¼ cup sliced black olives (optional)
- ¼ cup chopped cilantro
- ½ cup salsa
- ¼ cup BBQ sauce (drizzle)
- Wood chips or pellets (hickory, apple, or cherry)
Instructions
- Prepare the pulled pork by massaging the pork shoulder with olive oil and generously coating it with a smoky BBQ rub, ensuring complete coverage of the meat.
- Fire up the smoker to a steady 225F, selecting hickory or apple wood chips to infuse rich, aromatic flavors into the meat.
- Position the seasoned pork in the smoker and maintain moisture by gently spritzing with apple juice every hour during the smoking process.
- Monitor the internal temperature, and when it reaches 165F, carefully wrap the pork in aluminum foil to preserve its tenderness and continue smoking.
- Continue smoking until the pork reaches an optimal internal temperature of 200-205F, which typically takes an additional 2-3 hours.
- Remove the pork from the smoker and allow it to rest for 30 minutes, letting the juices redistribute throughout the meat.
- Using two forks, meticulously shred the pork into tender, bite-sized pieces, optionally tossing with a splash of BBQ sauce for extra flavor.
- Preheat the oven to 375F and select a large baking sheet or cast iron skillet for assembling the nachos.
- Create the first layer by arranging tortilla chips in an even, overlapping pattern across the cooking surface.
- Generously sprinkle shredded cheese over the chips, ensuring comprehensive coverage.
- Distribute the smoked pulled pork evenly, then scatter chopped jalapenos, diced red onions, and fresh tomatoes across the layer.
- Repeat the layering process with another round of tortilla chips, cheese, pulled pork, and toppings.
- Slide the nachos into the preheated oven and bake for 10-15 minutes until the cheese melts completely and becomes gloriously bubbly.
- Remove from the oven and garnish with sliced black olives and freshly chopped cilantro.
- Drizzle with additional BBQ sauce and serve immediately, accompanied by cool sour cream, creamy guacamole, and zesty salsa.
Notes
- Prepare pork in advance to save time and enhance flavor development, allowing the meat to absorb smoky notes more deeply.
- Choose fatty pork shoulder for maximum tenderness, ensuring juicy pulled meat that doesn’t dry out during smoking process.
- Experiment with different wood chips like mesquite or pecan for unique smoky flavor profiles that complement the BBQ sauce.
- Customize toppings for dietary needs by using plant-based cheese, gluten-free chips, or adding extra vegetables for vegetarian-friendly options.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 12
- Calories: 490
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 70 mg