Description
A simple spiced pork shoulder roast that has been on the smoker for over 12 hours can make some of the best pork nachos of your life. So many different recipes you can make with the leftovers!
Ingredients
3 pound bone-in pork shoulder
2 tablespoons of olive oil
Pork Rub
35 grams course ground pepper
35 grams kosher salt
5 grams smoked paprika
5 grams hot Hungarian paprika
5 grams onion powder
5 grams garlic powder
Nachos
1 bag tortilla chips
1 8oz bag cheddar cheese
1 cup Pico De Gallo store-bought or freshly made
Sour Cream
Instructions
- Mix all spices together.
-
Rub olive oil over the pork shoulder roast then rub the seasoning all over the pork roast.
- Smoke for 5 hrs at 275 degrees.
- Take the pork out and wrap it in tinfoil. It still has a lot of cooking left to do. This helps retain the moisture. Continue cooking the pork for 8 more hours.
- Let the pork rest for 3o minutes and then shred the pork.
- To make nachos, preheat an oven to 350 degrees. Layer the chips, pulled pork, and cheese on top of a sheet pan and place them in the oven for 5 to 10 minutes or until the cheese has melted. Top with your favorite nacho toppings.