Pulled Pork Nachos

How to make Pulled Pork Nachos

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Nachos just got a whole lot better. This recipe is a must-have for anybody who loves a cheesy pile of goodness!

Pulled Pork Nachos Recipe



Trim all hard fat from the pork shoulder and inject with Smoke on Wheels Pork Marinade and Injection. Rub the shoulder with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning and let it sit in the refrigerator for a few hours to let the rub rehydrate and adhere to the pork shoulder.

Preheat your Yoder Smokers YS640 (or other smoker) set up in indirect mode to 250°F. Place the pork shoulder directly on the grate and cook until the desired color is achieved (150°F to 160°F). Next, wrap well in foil (use two layers to seal in juices and keep meat from steaming) and cook until internal temp is 200°F to 205°F (use the Maverick PT-75 thermometer for fast and accurate temperature readings).

Let the pork rest for an hour then pull with a set of Meatrake Shredding Tools or Bear Paws Pork Pullers.

Layer chips, cheese, jalapeños, and pulled pork in a 12" cast iron skillet. Sprinkle Cattleman's Grill 8 Second Ride Carne Asada Rub on top. Preheat your grill to 350°F. Bake the nachos until the cheese is melted (20 minutes on average).

Top with diced tomato, avocado, and sour cream. Serve and enjoy!

This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.

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