YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
This recipe transforms tender, smoky pulled pork into a delectable topping for crispy tortilla chips, layered with a savory blend of cheeses, black beans, and zesty salsa. Topped off with a creamy, homemade cheese sauce infused with fire-roasted green chiles, these nachos are guaranteed to be a hit at any gathering or game day spread. Fire up your grill, load up a sheet pan, and get ready to savor every flavorful bite of this irresistible crowd-pleaser.
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For recipe video visit: https://www.atbbq.com/
Learn more about the Yoder Smokers YS1500S Outlander here: https://www.yodersmokers.com/
INGREDIENTS
For the Pulled Pork:- 8 lb Boston Butt pork shoulder
- Cattleman’s Grill Road House Seasoning
- 3/4 cup pineapple juice
- Half sheet pan of Tortilla chips (about 8 oz)
- 8 oz cooked pulled pork
- 1 cup Chihuahua cheese, grated
- 1/2 cup canned black beans, rinsed
- 1/2 cup feta cheese, crumbled
- 1 cup Holme’s Made Marty’s Roasted Green Chile Salsa
- 1/2 cup sour cream
- 3/4 cup water
- 9g (2 tsp) sodium citrate
- 8 oz sharp cheddar
- 1/4 cup 505 Fire Roasted Green Chiles
INSTRUCTIONS
- Preheat your Yoder Smokers YS1500S Outlander Pellet Grill to 200ºF with the Yoder Smokers Wood Fired Oven installed and the damper closed.
- Trim then season your pork butt with Cattleman’s Grill Road House Seasoning. Place on the second shelf of the grill and smoke overnight (8-12 hours).
- In the morning, turn the grill temperature up to 275ºF and smoke until the bark is formed and the pork is a keep mahogany red in color. The internal temperature should be around 160ºF-170ºF.
- Remove the pork butt and place on top of to sheets of heavy duty foil. Turn the edges of the foil up and pour the pineapple juice over the pork. Wrap tight in the two sheets of foil and return to the grill.
- The pork butt is done when the blade bone easily pulls out of the pork butt. The internal temperature will be 205ºF-210ºF.
- Shred the pork butt by hand using knit gloves covered with nitrile gloves, when cool enough to handle.
- Turn the grill temperature up to 400ºF.
- Load a sheet pan with tortilla chips. Top the chips with pulled pork, beans, feta and chihuahua cheese.
- Slide the sheet pan into the wood fired oven inside the grill. Cook for about 405 minutes, then spin the pan. Continue cooking until the cheese on top is melted and browned, about 8-10 minutes total. Remove from the oven.
- While the nachos are browning, make the cheese sauce. Bring the water to a boil in a Lodge 12” steel skillet. Add the sodium citrate and whisk to dissolve. Add the cheese and handful at a time, whisking to melt before adding the next. Add the fire roasted green chiles and let simmer on low until thickened. Remove from the heat.
- To finish, top the hot pan of nachos with the cheese sauce, salsa and sour cream.
This recipe transforms tender, smoky pulled pork into a delectable topping for crispy tortilla chips, layered with a savory blend of cheeses, black beans, and zesty salsa. Topped off with a creamy, homemade cheese sauce infused with fire-roasted green chiles, these nachos are guaranteed to be a hit at any gathering or game day spread. Fire up your grill, load up a sheet pan, and get ready to savor every flavorful bite of this irresistible crowd-pleaser.
—
For recipe video visit: https://www.atbbq.com/
Learn more about the Yoder Smokers YS1500S Outlander here: https://www.yodersmokers.com/
INGREDIENTS
For the Pulled Pork:- 8 lb Boston Butt pork shoulder
- Cattleman’s Grill Road House Seasoning
- 3/4 cup pineapple juice
- Half sheet pan of Tortilla chips (about 8 oz)
- 8 oz cooked pulled pork
- 1 cup Chihuahua cheese, grated
- 1/2 cup canned black beans, rinsed
- 1/2 cup feta cheese, crumbled
- 1 cup Holme’s Made Marty’s Roasted Green Chile Salsa
- 1/2 cup sour cream
- 3/4 cup water
- 9g (2 tsp) sodium citrate
- 8 oz sharp cheddar
- 1/4 cup 505 Fire Roasted Green Chiles
INSTRUCTIONS
- Preheat your Yoder Smokers YS1500S Outlander Pellet Grill to 200ºF with the Yoder Smokers Wood Fired Oven installed and the damper closed.
- Trim then season your pork butt with Cattleman’s Grill Road House Seasoning. Place on the second shelf of the grill and smoke overnight (8-12 hours).
- In the morning, turn the grill temperature up to 275ºF and smoke until the bark is formed and the pork is a keep mahogany red in color. The internal temperature should be around 160ºF-170ºF.
- Remove the pork butt and place on top of to sheets of heavy duty foil. Turn the edges of the foil up and pour the pineapple juice over the pork. Wrap tight in the two sheets of foil and return to the grill.
- The pork butt is done when the blade bone easily pulls out of the pork butt. The internal temperature will be 205ºF-210ºF.
- Shred the pork butt by hand using knit gloves covered with nitrile gloves, when cool enough to handle.
- Turn the grill temperature up to 400ºF.
- Load a sheet pan with tortilla chips. Top the chips with pulled pork, beans, feta and chihuahua cheese.
- Slide the sheet pan into the wood fired oven inside the grill. Cook for about 405 minutes, then spin the pan. Continue cooking until the cheese on top is melted and browned, about 8-10 minutes total. Remove from the oven.
- While the nachos are browning, make the cheese sauce. Bring the water to a boil in a Lodge 12” steel skillet. Add the sodium citrate and whisk to dissolve. Add the cheese and handful at a time, whisking to melt before adding the next. Add the fire roasted green chiles and let simmer on low until thickened. Remove from the heat.
- To finish, top the hot pan of nachos with the cheese sauce, salsa and sour cream.
