In separate saucepans over low heat, warm the pork and spicy nacho cheese sauce. Divide the chips among 4 shallow bowls. Top the chips with barbecue pork. Layer some cheese sauce over the pork. Top the cheese sauce with barbecue sauce. Sprinkle each bowl with dry rub barbecue seasoning and jalapenos to taste.
*"Memphis style" barbecue sauce varies widely, but generally is red and sweet/smoky with a little edge of vinegar and red pepper heat.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Mike Brulatour, Ovations Foodservices, AutoZone Park, Memphis