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!