Nachos loaded up with melted cheese, jalapeños, and smoked pulled pork, then topped off with BBQ sauce.
7 lbs fresh pork shoulder/butt (go smaller for less servings)
Cheese medley (Use any cheese(s) you like. We used pepper jack and a shredded cheddar jack blend. The amount of cheese also depends on how many nachos you want and how cheesy you'd like them.)
Barrel House Cooker
EZ-Load Turkey Plus Kit (optional, but recommended)
2 Half Grill Grates
Casserole dish, cookie sheet, OR aluminum pan (For step 13, you may melt the cheese in either an oven or the BHC. If melting in oven, use a casserole dish or cookie sheet of your preferred size. If melting in the BHC, use a casserole dish or aluminum pan that is 13"x13" or smaller.)
Heavy duty foil
Light the Barrel House Cooker according to our instructions.
Rinse off the pork shoulder and pat dry. Generously coat all sides with pork seasoning, making sure to work the seasoning onto the meat.
For optimal results, we recommend hanging the pork shoulder using the EZ-Load Turkey Plus Kit (pictured), forming an "X" on the bottom with the two bars. (Alternatively, you can grate the pork the entire cook; after about an hour and a half, you will want to flip it.)
Let the pork shoulder cook for about 3 hours before taking it out to wrap in foil.
Seasoned pork loaded onto the EZ-Load Turkey Plus Kit with two cross bars forming an
Place the foil-wrapped pork shoulder on the two half grates on the middle level of the cooker.
At the 3-hour mark, remove the pork from the cooker and wrap it up in the heavy duty foil. We didn't utilize a wrapping juice, but you can do so if preferred. (8 ounces of beer or juice are commonly used for additional flavor and moisture.)
Once the pork is wrapped up, place the H-Frame in the cooker on the middle level and place the two Half Grill Grates on top. Place the wrapped pork on the grates.
Let the pork cook for approximately 2 more hours. The pork should be about 200°F when done.