- 2 tablespoons brown sugar
- 1/2 tablespoon chili powder
- 1/2 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 (3-pound) pork shoulder roast (Boston butt)
- 2 cups barbecue sauce
- Tortilla chips
- 1 teaspoon dry rub
- 1 (15-ounce) can nacho cheese sauce
- 2 cups Cheddar jack cheese, shredded
To prepare the pulled pork:
- In a small bowl, stir together the brown sugar, chili powder, paprika, garlic powder, salt, pepper and cayenne. Reserve 1 tablespoon of the dry rub. Rub the remaining on the pork shoulder. Wrap the pork shoulder in plastic wrap, and refrigerate at least 4 hours up to overnight.
- Place the pork in a large crockpot and cook until the roast is fork-tender, about 7 hours.
- Transfer the pork to a cutting board, and use two forks to shred the pork. Return the shredded pork to the crock pot.
- Add the barbecue sauce to the crock pot. Stir to coat well.
To assemble the nachos:
- Preheat an oven broiler.
- On a large stone or baking sheet, create a nest of tortilla chips. Top with the pulled pork.
- Slather the pork with the nacho cheese sauce. Sprinkle the shredded cheese over the nachos.
- Sprinkle the reserved 1 tablespoon of dry rub over the cheese sauce.
- Position the nachos under the broiler. Broil until the shredded cheese melts, about 3 minutes. Serve immediately.
You can save time by preparing 1 (16-ounce) package of store-bought pulled pork. You’ll still want to make 1/4 of the dry rub recipe to sprinkle on top of the nachos.