Game Day Tailgate Smoky BBQ Pulled Pork Nachos

Allergens

Dairy, Gluten, Soy, Wheat

Ingredients

• 2 pounds boneless pork shoulder
• 1 cup barbecue sauce (your favorite)
• 8 oz package tortilla chips
• 2 cups shredded cheddar cheese
• 1 cup diced red onion
• 1 jalapeño, thinly sliced
• 1/2 cup sour cream
• Fresh cilantro leaves for garnish

Instructions

1. Preheat the grill to medium heat and place pork shoulder in a cast iron skillet. Close the lid and cook for 40 minutes or until the internal temperature reaches 195°F.
2. Remove the skillet from the grill and let it rest for about 10 minutes. Then, shred the pork using two forks. Return the shredded pork to the skillet, add barbecue sauce, and mix well.
3. Arrange half of the tortilla chips in a large serving platter, followed by half of the shredded cheese, BBQ pulled pork, red onion, and jalapeño slices. Drizzle with half of the sour cream and sprinkle with half of the cilantro leaves.
4. Repeat with the remaining tortilla chips, cheese, BBQ pulled pork, red onion, jalapeño slices, sour cream, and cilantro. Finish off with a generous drizzle of barbecue sauce.

Chef’s Insight

To get that perfect smoky flavor, use a cast iron skillet on the grill for cooking.

Notes

This recipe is perfect for a small group of hungry game-day guests.