The Original Bbq Nachos
Serves: 5
Roxane Raynor
1 January 1970
Based on User reviews:
53
Spice
46
Sweetness
45
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
230 g
Cheddar (shredded)1 tbsp
Chipotle (ancho or)Directions:
1
Arrange chips on a large serving platter
2
Cover with BBQ Pork Shoulder
3
Top with BBQ sauce and then smother with the Nacho Cheese/Queso Sauce
4
Sprinkle generously with rub and then serve immediately
5
Place oil in a deep fryer or in a large, heavy-bottomed Dutch oven
6
Heat oil to 325 degrees F
7
Meanwhile, combine salt and dry rub in a small bowl
8
Cut tortillas into chip-sized triangles
9
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
10
Remove chips from oil and dust with salt-dry rub mixture
11
Preheat a charcoal grill for indirect cooking to 225 to 250 degrees F
12
Inject the meat with wash
13
Alternatively, you can also marinate the pork in Hog Wash overnight in the refrigerator
14
Season pork generously with dry rub
15
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
16
Remove meat from grill and let rest for at least 15 minutes
17
Pull the meat with your hands and remove any fat or gristle
18
Gently sprinkle pulled meat with dry rub and then toss like a salad
19
Combine all ingredients in a double boiler and stir until melted
20
Season with salt, to taste