- - Bag of your favorite tortilla chips
- - Mixture of cheeses, shredded (pepper jack, mild cheddar, asadero)
- - Jalapeño peppers
- - Sour cream
- - Pulled pork (recipe below)
- - Roma tomato, diced
- - Avocado, diced
- - Smoke on Wheels Pork Marinade and Injection
- - Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
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°. Place the pork shoulder directly on the grate and cook until the desired color is achieved (150° to 160°). Next, wrap well in foil (use two layers to seal in juices and keep meat from steaming) and cook until internal temp is 200° to 205° (use the Maverick PT-100 thermometer for fast and accurate temperature readings).
Layer chips, cheese, jalapeño's, 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 350º. Bake the nachos until the cheese is melted (20 minutes on average).
op with diced tomato, avocado, and sour cream. Serve and enjoy!