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BBQ Nachos
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Recipe

7 INGREDIENTS • 8 STEPS • 10MINS

BBQ Nachos

4.5
2 ratings
Use leftover barbecue to create this fantastic appetizer that everyone is sure to love!
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How to BBQ Right
Hi, I'm Malcom. I'm dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
Use leftover barbecue to create this fantastic appetizer that everyone is sure to love!
10MINS
Total Time
$2.13
Cost Per Serving
Ingredients
Servings
6
US / Metric
Tortilla Chips
to taste
Tortilla Chips
Nacho Cheese
to taste
Nacho Cheese
Barbecue Sauce
to taste
Barbecue Sauce
Jalapeño Pepper
to taste
Yellow Mustard
2 Tbsp
Yellow Mustard
Barbecue Rub
to taste
Barbecue Rub
Used Killer Hogs BBQ Rub
Nutrition Per Serving
VIEW ALL
Calories
1128
Fat
74.9 g
Protein
105.5 g
Carbs
0.3 g
Add to plan
logo
BBQ Nachos
Save
author_avatar
How to BBQ Right
Hi, I'm Malcom. I'm dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
Cooking InstructionsHide images
step 1
Re-heat some leftover barbecue or make some fresh barbecue.
step 1 Re-heat some leftover barbecue or make some fresh barbecue.
step 2
To make fresh barbecue, coat the Pork Shoulder (8 lb) with Yellow Mustard (2 Tbsp). Then liberally sprinkle Barbecue Rub (to taste) over the pork and gently massage it into the meat.
step 2 To make fresh barbecue, coat the Pork Shoulder (8 lb) with Yellow Mustard (2 Tbsp). Then liberally sprinkle Barbecue Rub (to taste) over the pork and gently massage it into the meat.
step 3
Cook the pork in a smoker for about 3-4 hours and start monitoring the internal temperature of the meat.
step 3 Cook the pork in a smoker for about 3-4 hours and start monitoring the internal temperature of the meat.
step 4
Once the pork butt hits 160 degrees F (71 degrees C) internal, usually around 5 - 6 hours of smoke, it's time to wrap. Place the aluminum ​foil on the work surface and sit​ the meat on it. Wrap the pork up tight in the aluminum ​foil and place it back on the smoker.
step 4 Once the pork butt hits 160 degrees F (71 degrees C) internal, usually around 5 - 6 hours of smoke, it's time to wrap. Place the aluminum ​foil on the work surface and sit​ the meat on it. Wrap the pork up tight in the aluminum ​foil and place it back on the smoker.
step 5
Continue cooking the meat until an internal temperature of the meat reaches 195 degrees F (90 degrees C).
step 6
Pull the pork out of the smoker and let it rest for 15 to 30 minutes before pulling the meat.
step 6 Pull the pork out of the smoker and let it rest for 15 to 30 minutes before pulling the meat.
step 7
Shred the pork and set aside.
step 7 Shred the pork and set aside.
step 8
To assemble your barbecue nachos, start with a good layer of Tortilla Chips (to taste). Then add your BBQ Pulled Pork, Barbecue Sauce (to taste) and a good layer of Nacho Cheese (to taste) dip. To top it all off you sprinkle your favorite Barbecue Rub and add as many Jalapeño Peppers (to taste) as you like.
step 8 To assemble your barbecue nachos, start with a good layer of Tortilla Chips (to taste). Then add your BBQ Pulled Pork, Barbecue Sauce (to taste) and a good layer of Nacho Cheese (to taste) dip. To top it all off you sprinkle your favorite Barbecue Rub and add as many Jalapeño Peppers (to taste) as you like.
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Tags
Appetizers
American
Shellfish-Free
Quick & Easy
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