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–+ servings

Pulled Pork Nachos

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Course Appetizer
Cuisine American
Servings 4

Ingredients
  

  • 5 lb pork shoulder
  • 2 lb yellow round tortilla chips
  • 1 large can cheese sauce

Pico De Gallo

  • 2 medium tomatoes diced
  • 1 serrano pepper diced
  • 1/4 sweet onion diced
  • 1 tbsp chopped cilantro
  • Juice of 1 lime
  • Salt and pepper to taste

Garnish

  • Pickled jalapeños
  • Sour cream

Instructions
 

  • Preheat smoker to 275 degrees Fahrenheit (135 degrees Celsius).
  • Season the pork shoulder with salt and pepper very liberally, making sure to cover all sides.
  • Place the pork shoulder in the smoker and let it cook until it reaches an internal temperature of 175 degrees Fahrenheit (80 degrees Celsius).
  • Once the pork shoulder reaches 175 degrees Fahrenheit, wrap it tightly in foil and place it back in the smoker.
  • Remove the pork shoulder from the smoker once it reaches an internal temperature of 203 degrees Fahrenheit (95 degrees Celsius).
  • Let the pork shoulder rest for at least 30 minutes before shredding it into small pieces.
  • While the pork is resting, prepare the pico de gallo. In a bowl, combine diced tomatoes, diced serrano pepper, diced sweet onion, chopped cilantro, lime juice, salt, and pepper. Mix well and set aside.
  • Warm up the cheese sauce in a saucepan over low heat.
  • To assemble the nachos, start by placing a layer of yellow round tortilla chips on a large plate.
  • Add a generous amount of shredded pork on top of the chips.
  • Pour the warm cheese sauce over the pork.
  • Add a few spoonfuls of the pico de gallo on top of the cheese.
  • Sprinkle some pickled jalapeños over the pico de gallo.
  • Finally, add a dollop of sour cream on top of the nachos.
  • Repeat the layering process until all the ingredients are used up.
Keyword easy party snack, pulled pork, pulled pork nachos, pulled pork nachos recipe, smoked pulled pork
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