The Original BBQ Nachos Recipe

Name: The Original BBQ Nachos Recipe
Ingredients: 2 pounds Hog Wild Style Flour Tortilla Chips, recipe follows, or corn tortilla chips; 2 pounds Pulled Pork Shoulder, recipe follows; 1 pint BBQ sauce (recommended: Hog Wild Killa Wet Sauce); 1 quart Nacho Cheese/Queso Sauce, recipe follows; 3 tablespoons your favorite dry rub (recommended: Hog Wild Special Dry Sauce); 1 gallon vegetable or canola oil; 2 tablespoons kosher salt; 2 tablespoons your favorite dry rub (recommended: Hog Wild Special Dry Sauce); 24 (10-inch) flour tortillas; One 8-pound Boston butt pork roast; 16 ounces your favorite wash (recommended: Hog Wild Hog Wash); 5 ounces your favorite dry rub (recommended: Hog Wild Special Dry Sauce); 1 pound pasteurized cheese (recommended: Velveeta); 8 ounces shredded Cheddar; 8 ounces shredded Monterey Jack cheese; One 14-ounce can tomatoes with green chilies (recommended: Ro-tel); 1 tomato, diced; 1/2 jalapeno pepper, finely diced; 1/2 red onion, finely diced; 2 green onions, chopped; 1/2 teaspoon freshly ground black pepper; 1 tablespoon ancho or chipotle (or other) ground chile pepper; Kosher salt

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This The Original BBQ Nachos recipe brings bold, satisfying flavor to your table with minimal effort. A true crowd pleaser. Get the recipe.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodnetwork.com.

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Cooking tools:

Deep fryer
Dutch oven
Deep-fry thermometer
Grill
Instant-read thermometer
Meat injector
Double boiler
Cutting board
Chef's knife
Mixing bowl
Spoon
Serving platter

Ingredients

2 pounds Hog Wild Style Flour Tortilla Chips, recipe follows, or corn tortilla chips
2 pounds Pulled Pork Shoulder, recipe follows
1 pint BBQ sauce (recommended: Hog Wild Killa Wet Sauce)
1 quart Nacho Cheese/Queso Sauce, recipe follows
3 tablespoons your favorite dry rub (recommended: Hog Wild Special Dry Sauce)
1 gallon vegetable or canola oil
2 tablespoons kosher salt
2 tablespoons your favorite dry rub (recommended: Hog Wild Special Dry Sauce)
24 (10-inch) flour tortillas
One 8-pound Boston butt pork roast
16 ounces your favorite wash (recommended: Hog Wild Hog Wash)
5 ounces your favorite dry rub (recommended: Hog Wild Special Dry Sauce)
1 pound pasteurized cheese (recommended: Velveeta)
8 ounces shredded Cheddar
8 ounces shredded Monterey Jack cheese
One 14-ounce can tomatoes with green chilies (recommended: Ro-tel)
1 tomato, diced
1/2 jalapeno pepper, finely diced
1/2 red onion, finely diced
2 green onions, chopped
1/2 teaspoon freshly ground black pepper
1 tablespoon ancho or chipotle (or other) ground chile pepper
Kosher salt