Pulled Pork Trash Can Nachos
Recipe - No. 7
Behind the Recipe
Trash Can Nachos. Top Shelf Flavor.
You know what they say, "One man's trash is another's treasured nacho can!"
This one's for all our BBQ aficionados and Mexican flavor gurus! You've landed in the right place to take a culinary journey and make something fantastic: Pulled Pork Trash Can Nachos! Prepare yourself for amazing flavors of tender pulled pork, melty cheese, crunchy tortilla chips, and all of your favorite fixings - neatly assembled in a nacho-stacking receptacle that resembles, you guessed it, a trash can!
Get ready to create the tastiest pulled pork recipe that your guests will absolutely love! Gather your friends and family, fire up the grill, and prepare to unleash layer after layer of nacho magic in every fun and tasty bite.
For the Pulled Pork:
- 1 (5-6 lb) pork shoulder
- 1/4 cup yellow mustard
- 1/4 cup apple cider vinegar
- 2 tbsp Worcestershire sauce
- 1/4 cup brown sugar
- 2 tbsp paprika
- 2 tbsp kosher salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- 1 cup apple juice
For the Nachos:
- 1 (13 oz) bag tortilla chips
- 1 (16 oz) can refried beans
- 1 lb pulled pork
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 cup salsa
- 2 cups shredded cheddar cheese (but let's be honest, probably more)
- 1/4 cup sliced jalapeños
- 1/4 cup sliced black olives
- Sour cream (for serving)
- In a small bowl, whisk together the yellow mustard, apple cider vinegar, and Worcestershire sauce. Rub the mixture all over the pork shoulder and let it marinate in the refrigerator for at least a few hours (or up to 24 hours).
- In a separate bowl, mix together the brown sugar, paprika, kosher salt, garlic powder, onion powder, and cayenne pepper to make a dry rub.
- Remove the pork shoulder from the refrigerator and let it come to room temperature for about 30 minutes.
- Rub the dry rub all over the pork shoulder, making sure to coat it evenly.
- When it's almost time to grill, preheat your Oakford to 225-250°F (107-121°C).
Place the pork shoulder in the smoker and let it smoke for about 6-8 hours, or until the internal temperature of the meat reaches 195-205°F (90-96°C), and the meat is tender and falls apart easily.
About halfway through the cooking time, pour the apple juice over the pork shoulder to keep it moist and flavorful.
Once the pork shoulder is done, remove it from the smoker and let it rest for about 30 minutes.
Shred the pork using two forks or your hands, discarding any excess fat and bone. Set aside and cover with foil.
Preheat grill or oven to 400°F (204°C)
While the pork rests, cook the corn, black beans, and refried beans according to instructions on can. Set aside.
On a large baking sheet, spread out your tortilla chips in a large one-chip later. Pile on the cheese, followed by layers of pulled pork, beans, corn, and more cheese!
Place baking sheet in grill or oven until cheese is melty delicious.
Now comes assembly! Place a large tin can on your serving plate (a 110-ounce can works great! Remove top and bottom and be careful of sharp edges).
Using a spatula, layer the melty nachos into your "trash can" nearly all the way to the top.
Top with plenty of sliced jalapeños, black olive, salsa, and a generous dollop of sour cream.
Serve immediately and enjoy!