Memphis-Style Barbecue Pulled Pork Nachos

Allergens

Gluten, Dairy, Wheat

Ingredients

• 3 lbs boneless pork shoulder
• 2 cups barbecue sauce (Memphis
• style)
• 1 bag tortilla chips
• 2 cups shredded cheddar cheese
• 1 cup sliced pickles
• 1 jalapeño, thinly sliced (optional)
• 1/2 cup sliced green onions
• 1 avocado, diced
• 1 lime, cut into wedges

Instructions

1. Preheat the grill to medium high heat, around 350°F (175°C).
2. Season the pork shoulder with your favorite barbecue rub or a mix of paprika, brown sugar, salt, and black pepper. Place the seasoned pork on the preheated grill and cook for 4 hours, turning occasionally, until it reaches an internal temperature of 195°F (90°C).
3. Remove the pork from the grill and let it rest for 15 minutes before shredding it with two forks. Mix the pulled pork with Memphis style barbecue sauce and set aside.
4. On a large, heatproof surface (such as a cast iron skillet or large baking sheet), create multiple layers of tortilla chips, evenly covering the surface. Sprinkle shredded cheddar cheese over the chips, followed by a layer of pulled pork, barbecue sauce, and additional toppings like pickles, jalapeños, green onions, and avocado.
5. Return the nacho filled skillet or baking sheet to the grill, and cook for 5 minutes until the cheese is melted and bubbly. Remove from the grill and let it rest for a minute before serving.
6. Garnish with a squeeze of lime juice and serve immediately.

Chef’s Insight

The key to perfect Memphis-style barbecue is using a dry rub with a balance of sweet and savory flavors, then finishing with a tangy, tomato-based sauce.

Notes

For a crowd-pleasing touch, serve this dish with a side of coleslaw or pickles.