The Memphis Pulled Pork BBQ Nachos

Before you start

• Build the BBQ Shake.

  Combine the 4 tablespoons of brown sugar, paprika, salt, garlic powder, onion powder, cumin, chili powder, cayenne, black pepper, and white pepper in a bowl. Mix well, reserving 2 tablespoons of this blend for the final garnish.

• Simmer the sauce.

  In a saucepan over low heat, combine the ketchup, apple cider vinegar, 1/2 cup of brown sugar, 1/4 cup yellow mustard, Worcestershire, jalapeño liquid, and hot sauce. Simmer for 15 to 20 minutes until slightly thickened and glossy, then let cool.

Ingredients

• bone-in pork shoulder (Boston Butt)6 to 8 lb
• yellow mustard3 tbsp
• dark brown sugar4 tbsp
• smoked paprika3 tbsp
• kosher salt2 tbsp
• garlic powder1 tbsp
• onion powder1 tbsp
• ground cumin1 tbsp
• chili powder1 tbsp
• cayenne pepper1 tsp
• black pepper1 tsp
• white pepper1 tsp
• ketchup2 cup
• apple cider vinegar1/2 cup
• dark brown sugar1/2 cup
• yellow mustard1/4 cup
• Worcestershire sauce2 tbsp
• liquid from pickled jalapeños1 tbsp
• hot sauce1 tsp
• sturdy round yellow corn tortilla chips24 oz
• liquid nacho cheese16 oz
• shredded sharp cheddar and Monterey Jack blend16 oz
• pickled jalapeño slices1 cup
• chicken broth2 cup
• pecan or hickory liquid smoke2 tbsp

Method

1. 01

   Bind and rub the meat.

   Slather the entire pork shoulder with the 3 tablespoons of yellow mustard, then aggressively pat your Memphis BBQ Shake onto all sides until the meat is fully encrusted. Let it sit at room temperature for 30 minutes while you manage your fire.

2. 02

   Smoke the pork.

   Preheat your smoker to 225°F with pecan wood chunks, and smoke the shoulder fat-cap up, completely uncovered. Leaving it naked allows the bark to form properly as it pushes through the stall naturally. Continue smoking until the internal temperature reaches 190°F to 195°F, which should take 8 to 12 hours.

3. 03

   Rest in a faux Cambro.

   Remove the pork, wrap it tightly in heavy-duty aluminum foil, and place it into a dry, empty beverage cooler. Close the lid and let the meat rest for an absolute minimum of one hour. This crucial step allows the rendered fat and denatured collagen to stabilize.

4. 04

   Pull, do not chop.

   Unwrap the rested pork, discard the bone, and pull the meat apart using your hands or meat claws. Never chop it with a knife. Toss the warm pulled pork with a half cup of your prepared BBQ sauce to lightly glaze it.

5. 05

   Construct the foundation.

   On a large, heavy rimmed baking sheet, arrange a single, slightly overlapping layer of round tortilla chips. Drizzle half the warm liquid nacho cheese evenly over the dry chips.

6. 06

   Layer the meat and the second cheese.

   Pile the pulled pork generously across the chips. Follow immediately with a drizzle of the remaining liquid cheese and a heavy pour of the Memphis BBQ sauce over the meat.

7. 07

   Melt the shredded cheese.

   Blanket the entire platter with the shredded cheddar and jack blend. For maximum melt, slide the sheet pan under a preheated oven broiler for two to three minutes, watching it closely to avoid burning the chips.

8. 08

   Finish with the signature shake.

   Scatter the drained pickled jalapeños over the melted cheese, then lightly dust the entire pan with the reserved 2 tablespoons of Memphis BBQ Shake. Serve immediately, straight from the pan.

Notes

• The kettle snake method alternative.

  If you are running a 22-inch kettle, build a two-by-two ring of unlit briquettes around the edge. Place pecan chunks on the first half and a water pan in the center. Light ten briquettes, place them at the start of the snake, and adjust your vents to hold 250°F. Smoke the pork over the water pan, uncovered, until it hits 195°F.

• The indoor oven workaround.

  Preheat your oven to 300°F. Sear the rubbed pork heavily in a Dutch oven on the stove, then deglaze with 2 cups of chicken broth and 2 tablespoons of liquid smoke. Cover tightly and braise in the oven for 4.5 to 5.5 hours until fork-tender and registering 195°F.

• Respect the dual-cheese mandate.

  Do not skip the liquid cheese layer. A commercial queso blanco or melted Velveeta acts as structural glue and provides necessary moisture that shredded cheese alone simply cannot achieve when subjected to the heat of the pork.