The day before you plan on making the nachos, combine the pineapple juice and hot sauce in a large resealable container. Place pork loin in the marinade and allow to rest in the fridge overnight, 12-24 hours.

Heat smoker to 275 degrees. Remove pork loin from marinade. Season with OTFC Tennessee Smoke Rub and Smoked Chipotle Mezcal Rub. Place pork loin in the smoker.

When pork hits 165 degrees internal, wrap tightly in butcher paper. Boat aluminum foil under the wrapped loin. This helps keep some juices in, while not steaming the meat.

Continue cooking until the pork loin is probe tender, about 203 degrees.

Vent pork and allow to rest for one hour. Pull pork and set aside. But, like, you know, have some “quality assurance” bites.

Spread tortilla chips around on a large baking sheet. Mix in shredded cheese. Bake in smoker at 300 degrees for 7-10 min, until cheese is melted and bubbly.

Build nachos with favorite toppings. Such as: sliced Jalapenos, diced tomatoes, pickled red onions, pulled pork, a squeeze of lime, and some cilantro!

Dig in and enjoy!