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
Prep Time: 30 minutes
Cook Time: 5-6 hours (depending on size)
Skill Level: Easy
Makes 5-6 lbs of pulled pork
Seasoned pork loaded onto the EZ-Load Turkey Plus Kit with two cross bars forming an "X" for support.
Seasoned pork shoulder hanging on the EZ-Load Turkey Plus Kit in the Barrel House Cooker.
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.
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.
Pulling apart the finished pork shoulder.
Remove the pork when finished. Let rest for 30-60 minutes before shredding.
To shred the pork, use two large forks or shredding claws, removing fat and bone as you come across it. Warning: it will be hot and messy.
Once the pork is shredded, set it aside.
Chips layered with cheese in a casserole dish waiting to be melted.
Grab your chosen bakeware and place a thin layer of tortilla chips along the bottom.
Sprinkle some of the cheese across all the chips. How much depends on how cheesy you want the nachos, as well as how much cheese you have. The goal is to evenly spread out the cheese on the different layers of chips.
Place another layer of chips and repeat the cheese process. Keep doing this until you have created your desired amount of nachos.
Finished nachos loaded up with smoked pulled pork, cheese, jalapeños, BBQ sauce, and sour cream.
At this point, you will need to melt down the cheese. You can do this one of two ways. Either place the nachos in an oven at 350°F until the cheese is lightly melted, or place it in the cooker.
Once the cheese is lightly melted, remove the nachos from the heat source. Spread out as much pulled pork as you'd like along the top of all the nachos.
Top off with some jalapeños and a drizzle of sour cream and BBQ sauce.
Leave the nachos in the bakeware to share family style, or serve them up to friends and family individually.
Have leftover pulled pork? Enjoy it on its own or on a sandwich!