Smoked Pork Nachos & Mango Jalapeno BBQ Sauce
These are great game day nachos or for your next party. Substitute Jalapenos for Habaneros in the sauce for an extra KICK! Bring the heat, baby!
Equipment
- 1 Blender
- Pellet Grill / Smoker optional
Ingredients
Smoked Pork
- 3 lb Pork Shoulder, Butt
- 2 tbsp Yellow Mustard
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Cumin
- 1 tbsp Salt
- 1 tsp Black Pepper
- 1 tsp Cayenne Pepper
- 1 tsp Paprika
- 1 tbsp Dark Brown Sugar
Nachos
- 20 ct White Corn Tortillas
- 2 cups Shredded Sharp Cheddar
- 3 Corn On the Cob
- 1 Can Black Beans
- 1 Jalapeno
- 6 oz Sour Cream
- 1 Lime
- Cilantro
Mango Jalapeno BBQ Sauce
- 2 Mangos
- 2 tbsp Tomato Paste
- 2 Jalapeno
- 1 Small Onion
- 1/2 Cup Apple Cider Vinegar
- 1 Cup Chicken Broth
- 2 Garlic Cloves
- 2 tbsp Soy Sauce Can substitute for Worcestershire
- 1 tsp Fresh Ginger
Instructions
Smoked Pork
- Preheat oven or smoker to 250 degrees
- Let pork shoulder sit at room temperature for 1 hour. Cover in yellow mustard. Season with garlic powder, onion powder, cumin, salt, pepper, cayenne pepper, paprika, and brown sugar.3 lb Pork Shoulder, Butt, 2 tbsp Yellow Mustard, 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tsp Cumin, 1 tbsp Salt, 1 tsp Black Pepper, 1 tsp Cayenne Pepper, 1 tsp Paprika, 1 tbsp Dark Brown Sugar
- Smoke or bake at 250 degrees until internal temperature reaches 205 degrees. Remove from heat and cover with foil and let rest for 1 hour.
- Shred pork with a fork.
Nachos
- Slice corn tortillas in quarters.20 ct White Corn Tortillas
- Heat a medium pot over medium high heat with 3-4" of canola or peanut oil. Temperature of oil should reach 350 degrees.
- Deep fry sliced tortillas until golden brown. Strain to a sheet pan lined with paper towels. Heavily season with salt.
- Soak corn cobs in water for 30 minutes and then place on the smoker or in the oven until cooked through. Approximately 30 minutes.3 Corn On the Cob
- Slice corn from the cob. Drain black beans from can and rinse under cold water. Mix corn and beans in a bowl. Season with salt and pepper.1 Can Black Beans
- Mix sour cream, lime juice, and cilantro in a separate bowl.6 oz Sour Cream, 1 Lime, Cilantro
Mango Jalapeno Sauce
- Roughly chop mango and 2 jalapenos. Add to blender.2 Mangos, 2 Jalapeno
- Add tomato paste, small onion, apple cider vinegar, chicken broth, garlic cloves, soy sauce, and fresh ginger to blender. Blend until smooth.2 tbsp Tomato Paste, 1 Small Onion, 1/2 Cup Apple Cider Vinegar, 1 Cup Chicken Broth, 2 Garlic Cloves, 2 tbsp Soy Sauce, 1 tsp Fresh Ginger
- Add sauce to a medium sauce pan. Bring to a boil and reduce to a simmer. Simmer sauce for 15 minutes. Remove from heat.
Assemble
- Place tortilla chips on a large sheet pan. Cover chips with shredded cheese. Place pan in oven at 300 degrees until cheese is melted.2 cups Shredded Sharp Cheddar
- Top tortilla chips with shredded pork, mango jalapeno sauce, and corn and black bean mixture.
- Slice 1 jalapeno and top on tortilla chips. Cover chips with sour cream lime sauce.1 Jalapeno