Pulled Pork Belly Nachos

 

INGREDIENTS

 

FOR THE PORK BELLY

  • 1 2lbs Pork Belly
  • Mustard
  • 1 cup of Your Favorite BBQ Rub (I used a combo of TDs Brew and BBQ Zesty Taco and Sweet BBQ Love)
  • 4 Tablespoons Unsalted Butter
  • 2 Tablespoons Honey
  • ½ cup your favorite BBQ Sauce (I used TDs Brew and BBQ Original)

 

FOR THE NACHO CHEESE

  • 2 Tablespoons Butter
  • 2 Tablespoons Flour
  • 1 Cup Whole Milk
  • 6 oz Colby Jack, shredded (about 1.5 cups)
  • ¼ teaspoon Salt
  • ¼ teaspoon Chili Powder
  • ¼ teaspoon Red Pepper Flakes

 

FOR THE NACHOS

  • ¾ bag Tortilla Chips
  • Green Onions
  • ¼ Red Onion
  • 2 Jalapenos
  • ½ Tomato

 

INSTRUCTIONS

  • Preheat your smoker to 225 degrees using Prime 6 Charcoal and your choice of wood. 
  • Slather the Pork Belly with mustard and then sprinkle liberally with the BBQ Rub.
  • Put in the smoker for 3 hours or until it develops a nice red color and some bark
  • Place the Pork Belly into an aluminum pan with the butter, honey and bbq sauce.  Cover with aluminum foil.
  • Place back in the smoker until it reaches an internal temperature of 205 degrees.
  • Once the Pork Belly reaches 205 degrees remove from the smoker and let rest for one hour.
  • Shred with two forks or BBQ claws (or even your hands)
  • Place a layer or tortilla chips on a platter.  Layer pulled pork belly, nacho cheese, green onions, jalapenos, tomatoes and red onion.
  • Serve and Enjoy!
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