Pulled Pork Nachos
Course
Appetizers
,
Entree
Cuisine
Appetizer
,
Meat
Ingredients
Pork Shoulder
bone-in
yellow mustard
Filthy Animal Wiggle Butt Pork Rub
or your favorite pork rub
Tortilla Chips
Nacho Cheese Sauce
Sour Cream
Green Salsa
Black Olives
Sliced JalapeƱos
Cookinpellets Apple Mash Pellets
Instructions
Prep
Fill the hopper of your pellet grill with Cookinpellets.com Apple Mash Pellets. Preheat to 225 degrees.
Coat the pork shoulder with yellow mustard.
Season the pork with Filthy Animal Wiggle Butt Pork Rub or your favorite pork rub.
Cook
Smoke the pork shoulder until it reaches an internal temp of 160 degrees.
Once the pork shoulder reaches the appropriate temperature, wrap it in foil and return it to the grill.
Once the pork has reached an internal temperature of 202 degrees, remove it from the grill and let rest for 1-2 hours in a cooler.
Assembly
Shred pork shoulder after it has rested.
Create a layer of nacho chips on the plate.
Apply a layer of shredded pork on top of the chips.
Apply a layer of melted cheese or nacho cheese sauce.
Apply layers of green salsa and sour cream.
Garnish the nachos with black olives and jalapeno slices.
Enjoy!