BBQ Nachos

Re-heat some leftover barbecue or make some fresh barbecue.

To make fresh barbecue, coat the Pork Shoulder (8 lb) with Yellow Mustard (2 Tbsp). Then liberally sprinkle Barbecue Rub (to taste) over the pork and gently massage it into the meat.

Cook the pork in a smoker for about 3-4 hours and start monitoring the internal temperature of the meat.

Once the pork butt hits 160 degrees F (71 degrees C) internal, usually around 5 - 6 hours of smoke, it's time to wrap. Place the aluminum ​foil on the work surface and sit​ the meat on it. Wrap the pork up tight in the aluminum ​foil and place it back on the smoker.

Continue cooking the meat until an internal temperature of the meat reaches 195 degrees F (90 degrees C).

Pull the pork out of the smoker and let it rest for 15 to 30 minutes before pulling the meat.

Shred the pork and set aside.

To assemble your barbecue nachos, start with a good layer of Tortilla Chips (to taste). Then add your BBQ Pulled Pork, Barbecue Sauce (to taste) and a good layer of Nacho Cheese (to taste) dip. To top it all off you sprinkle your favorite Barbecue Rub and add as many Jalapeño Peppers (to taste) as you like.