Ingredients
Scale
- 1 pound of pulled pork
- 1 bag Yellow corn Tortilla chips
- 2 cups cheddar cheese
- 1 cup BBQ sauce
- Pico de gallo
- 1 can of black beans
- 1 jalapeño
- Sour cream or Mexican crema
- 1 bunch of Cilantro
- 4 oz Pickled red onions
Super Melty cheese
- 8 oz Velveta
- 4 oz smoked gouda
- 4oz cheddar
- 1 cup whole milk
- 1 cup heavy cream
- 1 tbsp hot sauce
Instructions
- Trim the excess fat off of the pork butt then season it with your favorite BBQ rub.
- Smoke the pulled pork at 250°F and spritz with a 50/50 blend of apple juice and apple cider vinegar.
- Wrap the pork once the bark is set and the internal temp is between 165°-175°F. Place it back on the smoker for 2-3 more hours. Remove once the pork reaches 205°F then place in a cooler and let it rest for 2-3 hours.
- Make the super melty cheese in a pot. Add in 3 tbsp of butter, then whisk in 2 tbsp of flour to make a roux.
- Slowly whisk in the whole milk and heavy cream, then add cubed velveeta, smoked gouda, cheddar cheese and 1 tbsp of hot sauce. Cook over medium low heat until creamy.
- Assemble the nachos on a sheet pan. Start with a layer of tortilla chips then add black beans, cheddar cheese, pulled pork, BBQ sauce and the super melty cheese.
- Place the pan in the oven at 350°F for 5 minutes until all of the cheese is melted.
- Add cilantro, fresh jalapenos and pico to the tray of nachos. Take a spatula and scoop the nachos into an empty can. Be sure to press down on the nachos every so often to have them stick together.
- Top them with pickled red onions, cilantro, Mexican cream or sour cream and your favorite hot sauce.
- Carefully left up the can and admire the tower of perfectly coated nachos. Serve with a cold beverage and enjoy!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
