Memphis-Style Pulled Pork Nachos

Allergens

Wheat, Dairy

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup BBQ dry rub
• 1 tbsp vegetable oil
• 1/4 cup apple cider vinegar
• 1/4 cup ketchup
• 1/4 cup brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp mustard powder
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 1 bag tortilla chips
• 2 cups shredded cheddar cheese
• 1 cup BBQ sauce
• 1 jalapeño, thinly sliced (optional)
• 1/4 cup chopped green onions

Instructions

1. Prepare the pork: Combine the BBQ dry rub ingredients in a small bowl. Rub the mixture evenly over the entire surface of the pork shoulder.
2. Heat a grill or smoker to 300°F (150°C). Cook the pork on the grill, fat side up, for 3 4 hours until it reaches an internal temperature of 195°F (90°C). Remove from heat and let rest for 10 minutes.
3. Shred the pork using two forks and add it back to the grill for another 2 minutes to infuse additional smoke flavor.
4. Combine the apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, chili powder, paprika, garlic powder, onion powder, mustard powder, black pepper, and salt in a bowl. Whisk until smooth.
5. Toss the shredded pork with half of the BBQ sauce mixture, reserving the rest for serving.
6. Assemble the nachos: Arrange tortilla chips on a large platter or baking sheet. Top with the BBQ pulled pork, remaining BBQ sauce mixture, shredded cheddar cheese, and jalapeño slices (if using).
7. Place under the broiler for 2 3 minutes until the cheese is melted and bubbly.
8. Garnish with chopped green onions before serving.

Chef’s Insight

This recipe captures the essence of Memphis-style BBQ with its tangy and smoky flavors, combined with the classic party food of nachos.

Notes

Adjust the spice level by adding more or less jalapeño slices to the nachos.