Game Day Nachos
For the pork rub
3 T Chili powder
2 T Ground cumin
2 T Sweet paprika
2 T Mexican oregano
2 T Dried cilantro
2 T Kosher salt
1 T Black pepper
1 T Garlic powder
1 T Onion powder
1 ½ t Crushed red pepper
Mix well. Store in an airtight container.
For The BBQ
1 Recipe G ‘Cue Eastern Carolina Mop
1 cup Apple cider vinegar
1 cup White vinegar
3 T Sugar
1 T Crushed red pepper
1 T Texas Pete Original Hot Sauce
2 t Black pepper
2 t Kosher salt
Combine mop ingredients in a container with a tight-fitting lid. Shake to combine.
12 oz corn tortilla chips
4 cups pulled pork BBQ
1 cup shredded Monterey Jack Cheese
1 cup shredded cheddar cheese
1 cup Cheshire Pork Southern Classic BBQ Sauce
2 fresh jalapeño peppers chopped
¼ cup green onion, chopped
4 oz sour cream
Prepare and preheat smoker to 225°F. Pat the pork dry and season on all sides with 1 cup of pork rub. When the temperature of the smoker reaches 225°F and the smoke is running clear, add the pork. Leave it alone for two hours allowing the rub to set.
After two hours, mop all exposed sides with mop mixture, repeating every hour to form the bark. Continue to smoke until the internal temperature of the butt reaches 200°F. This could take up to 8-10 hours or more.
Remove butt from smoker, tent with foil, and let rest until cool. Pull, shred, and chop pork making sure to include a good amount of the flavorful bark. Toss with remaining mop mixture.
Assemble the nachos. On a sheet pan lined with parchment, pile the tortilla chips, topped with pulled pork and cheeses. Return to smoker until cheese melts, about 5-7 minutes. Remove from smoker. Drizzle with BBQ sauce, scatter jalapeños, green onion and top with sour cream.
Recipe Courtesy of Chef Glenn Lyman