This is a taco burrito conversation… Nat – chos… Get it? Y’all, I created the most delicious Pulled Pork BBQ Nacho Table recipe, and who doesn’t want a TABLE OF NACHOS! Spent the day smoking two pork shoulders that were ready just in time for dinner. Check this recipe out, you definitely don’t want to miss it.
The Perfect Pulled Pork
Smoking two pork shoulders is no joke, it’s an event. I woke up early to get this cook started. Pulled my two pork shoulders from the fridge and reached for one of my favorite rubs, Adobo Honey by yours truly. It’s a sweet and spicy combo that’s perfect for just about anything. It’s also bold enough to still be tasted after the pork is shredded, making it great for its future role on my BBQ Nacho Table.
I used spicy mustard as a binder before covering the pork in Adobo Honey on all sides. Then, I set it in the fridge while I waited for the smoker to reach temp. I threw some charcoal into the smoker and waited until it reached 250 degrees Fahrenheit. Once we hit temp, I pulled the pork from the fridge and set them in the smoker. Now, we wait… as patiently as possible. Grab your coffee, or bourbon… or both, knowing a Pulled Pork BBQ Nacho Table is on the way.
In the Meantime
You’ll want to check on the pork periodically. Even if it’s just looking at the smoker to ensure your temperature stays around 250 degrees Fahrenheit. I also occasionally sprayed the pork shoulders with an apple cider vinegar and hot sauce spritzer. This helps the meat retain moisture while cooking.
I continued this process for about three hours, until the internal temp on the pork was 165F. Once the pork reaches 165F degrees it should be wrapped. This helps us break through the stall. I pulled each shoulder from the smoker and wrapped it in butcher’s paper. Place the pork shoulders back on the smoker. Let them cook for another 3-4 hours, or until they reach an internal temperature over 200 degrees Fahrenheit (ideally 203 degrees).
BBQ Nacho Table Assembly
Pull the pork shoulders from the smoker once they’ve reached the proper internal temperature. Next, wrap them in a towel and place them in a room temperature cooler. This is the best way to let the shoulders rest. Leave them be for about an hour.
After an hour has passed, you can grab the pork and shred it! Now, time to assemble this Pulled Pork BBQ Nacho Table! Start with a base layer of chips and top with melted cheese and shredded cheese (because who doesn’t love double cheese). Pro-tip alert: I purposely put the cheese on the chips first. This will help hold the other ingredients to the chips! After the cheese I added the pulled pork, black beans, red onion, scallions, jalapeño, BBQ sauce, spicy ranch and cilantro. Finally, DIG IN! Best enjoyed with friends and family. Believe me, you’ll have more than enough to go around. Cheers!
Pulled Pork BBQ Nacho Table
Pulled Pork BBQ Nacho Table to make all your nacho dreams come true. Smoked two pork shoulders and shredded them a table full of delicious nachos.
- 2 Bone In Pork Shoulders trimmed
- 1/4 cup of your Favorite BBQ Seasoning
- 2 tbsp of Spicy Mustard
- 1.5 cups of Apple Cider Vinegar
- 2 tsp of Hot Sauce
- 4-6 bags of Tortilla Chips
- 4 cups of Melted Queso
- 1 cup of Shredded Cheese
- 1.5 cups of Black Beans
- 1 cup of Diced Red Onions
- 1/4 cup of Chopped Scallions
- 1/4 cup of Sliced Jalapenos
- 1/2 cup of Sour Cream or Spicy Ranch
- 1/2 cup of BBQ Sauce
- 1/2 cup of Chopped Cilantro
- Guacamole for garnish
- Lime Wedges for garnish
Trim your pork butt as needed. I removed the top fat cap and cleaned out the sinew in the flap of the meat. Lather the pork shoulder with your spicy mustard and season with your favorite bbq seasoning. I love my Adobo Honey, Tennessee Smoke or Maple Bourbon seasonings. Place the pork in the fridge for at least 4 hours, but ideally overnight.
Next day, preheat your smoker to 250F. Add some wood chips or chunks for added smoker flavor if desired.
Add your pork shoulder to the smoker. After the first hour of cooking, start spritzing the pork shoulder with the Apple Cider Vinegar and Hot Sauce. Spritz every 30 minutes and continue cooking until the internal temperature reaches 165F (about 3-4 hours).
Once it has hit the ideal temperature, pull the pork off and wrap in butcher paper. Add the pork back to the smoker and cook until it reaches about 203-205F internal (about 3-4 more hours). When the pork is done, wrap in a towel and place in a room temperature cooler to rest for 1-2 hours.
Line a large table with butcher paper or aluminum foil. Shred your pork shoulder, and begin building your nachos on the table. Start with your layer of chips, queso, shredded cheese and shredded pork. Next, top with black beans, red onions, sliced jalapeños, scallions, sour cream/spicy ranch and bbq sauce. Finish with some chopped cilantro, lime wedges and a side of guacamole. Enjoy!
Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek’s fire cooking journey. He’s a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he’s cooking up, it’s guaranteed to be so freakin’ delicious!