The Original BBQ Nachos

1. 1

   Arrange chips on a large serving platter.

2. 2

   Cover with BBQ pork shoulder.

3. 3

   Top with BBQ sauce and then smother with the Nacho Cheese/Queso Sauce.

4. 4

   Sprinkle generously with rub and then serve immediately.

5. 5

   1 gallon vegetable or canola oil

6. 6

   2 tablespoons kosher salt

7. 7

   2 tablespoons your favorite dry rub (recommended: Hog Wild Special Dry Sauce)

8. 8

   24 (10-inch) flour tortillas

9. 9

   Place oil in a deep fryer or in a large, heavy-bottomed Dutch oven.

10. 10

    Heat oil to 325 degrees F.

11. 11

    Meanwhile, combine salt and dry rub in a small bowl.

12. 12

    Cut tortillas into chip-sized triangles.

13. 13

    When oil is 325 degrees F, carefully add cut tortillas and deep fry for about 3 minutes, turning at least once until a light golden brown.

14. 14

    Remove chips from oil and dust with salt-dry rub mixture.

15. 15

    1 (8-pound) Boston butt pork roast

16. 16

    16 ounces your favorite wash (recommended: Hog Wild Hog Wash)

17. 17

    5 ounces your favorite dry rub (recommended: Hog Wild Special Dry Sauce)

18. 18

    Preheat a charcoal grill for indirect cooking to 225 to 250 degrees F.

19. 19

    Inject the meat with wash. Alternatively, you can also marinate the pork in Hog Wash overnight in the refrigerator.

20. 20

    Season pork generously with dry rub.

21. 21

    Place meat on grill and cook until the internal temperature of the meat is consistently 180 degrees F for at least 1 hour; it will take about 8 hours to reach 180 degrees internally.

22. 22

    Remove meat from grill and let rest for at least 15 minutes.

23. 23

    Pull the meat with your hands and remove any fat or gristle.

24. 24

    Gently sprinkle pulled meat with dry rub and then toss like a salad.

25. 25

    1 pound pasteurized cheese (recommended: Velveeta)

26. 26

    8 ounces shredded Cheddar

27. 27

    8 ounces shredded Monterey jack cheese

28. 28

    1 (14-ounce) can tomatoes with green chilies (recommended: Ro-tel)

29. 29

    1 tomato, diced

30. 30

    1/2 jalapeno pepper, finely diced

31. 31

    1/2 red onion, finely diced

32. 32

    2 green onions, chopped

33. 33

    1/2 teaspoon freshly ground black pepper

34. 34

    1 tablespoon ancho or chipotle (or other) ground chile pepper

35. 35

    Kosher salt

36. 36

    Combine all ingredients in a double boiler and stir until melted.

37. 37

    Season with salt, to taste.

* Per serving · 4 servings · Values may vary.