Recipe courtesy of Ernie Mellor
Episode: Smokin' Sides
The Original BBQ Nachos
Total:
9 hr 25 min
Active:
40 min
Yield:
8 to 10 servings
Level:
Intermediate
Total:
9 hr 25 min
Active:
40 min
Yield:
8 to 10 servings
Level:
Intermediate

Ingredients

Hog Wild Style Flour Tortilla Chips:
Real Memphis BBQ-pulled Pork Shoulder (Boston butt):
Nacho Cheese/Queso Sauce:

Directions

Arrange chips on a large serving platter. Cover with BBQ Pork Shoulder. Top with BBQ sauce and then smother with the Nacho Cheese/Queso Sauce. Sprinkle generously with rub and then serve immediately.

Hog Wild Style Flour Tortilla Chips:

Place oil in a deep fryer or in a large, heavy-bottomed Dutch oven. Heat oil to 325 degrees F.

Meanwhile, combine salt and dry rub in a small bowl. Cut tortillas into chip-sized triangles. When oil is 325 degrees F, carefully add cut tortillas and deep fry for about 3 minutes, turning at least once until a light golden brown. Remove chips from oil and dust with salt-dry rub mixture.

Real Memphis BBQ-pulled Pork Shoulder (Boston butt):

Preheat a charcoal grill for indirect cooking to 225 to 250 degrees F.

Inject the meat with wash. Alternatively, you can also marinate the pork in Hog Wash overnight in the refrigerator. Season pork generously with dry rub. Place meat on grill and cook until the internal temperature of the meat is consistently 180 degrees F for at least 1 hour; it will take about 8 hours to reach 180 degrees internally. Remove meat from grill and let rest for at least 15 minutes.

Pull the meat with your hands and remove any fat or gristle. Gently sprinkle pulled meat with dry rub and then toss like a salad.

Nacho Cheese/Queso Sauce:

Combine all ingredients in a double boiler and stir until melted. Season with salt, to taste.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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