Amp Up Your Nacho Game
Ready to try something new and delicious? Nachos are a MUST-have at any party, we all know that. Take it up a notch with this spicy pulled pork deliciousness! This is a recipe so good, it’s guaranteed to be the talk of the night.
Ingredients:
- 4 lb pork shoulder/butt
- ¼ cup Traeger Pork & Poultry Rub (apple | honey)
- 1 ½ cup BBQ sauce
- 4 cups tortilla chips
- 6 cups cheddar cheese, shredded
- ½ cup cherry tomatoes, quartered
- 1 jalapeño, thinly sliced
- 1 green onion, thinly sliced
- 1 cup whole pepperoncini
- ¼ cup pickled red onion
- Salt (to taste)
- 1 tbsp cilantro, chopped
- Salt and pepper
Equipment:
- MEATER Plus
- Smoker or oven
- Roasting pan
- Iron skillet
Doneness:
- 205°F – Fall apart
Serving size:
- 12 hungry sports fans
Total Time:
- 4-5 hours
Instructions:
1. Before you prep your pork for cooking, preheat the smoker to 300°F. Then, grab your heavy pork shoulder and pat it dry with a paper towel. After that, trim off any excess fat. Don’t trim off toooo much, pork needs a little fat on it, just like everyone else. Season the pork evenly with salt, pepper, and the Traeger Pork & Poultry Rub (or your favorite rub). Let the pork marinate at room temp for 20 minutes, so it soaks in all that good flavaaaaaaa.
2. Place the pork on a roasting pan, then insert the probe in the center of the thickest part of the pork. Then fill the bottom of the pan halfway with water. Cover the pan with foil, then poke a hole through the foil, so that the probe can stick out. Carefully place the pan in the smoker and cook for 4-5 hours, or until the probe has reached an internal temperature of 205°F.
3. In the last 10 minutes of the cook, remove the foil. When MEATER notifies you to remove the pork from heat, let it rest for 15 minutes before pulling apart. While the pork is resting, increase the smoker temperature to 400°F.
4. After resting, carefully use forks or your hands, shred the pork apart, then add BBQ sauce. Be sure to mix evenly.
5. In a large cast iron skillet, start building the nachos by layering chips, cheese, pork, jalapeño, and tomato until you run out of ingredients.
6. Once your nachos are all assembled, cook the scrumptious nachos in the smoker for 10-12 minutes, or until the cheese is melted. Top with pepperoncini, green onion, cilantro, and pickled onions. Serve immediately. ENJOY!
