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Ultimate Kingsford Pulled Pork Nachos
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- 1 bag Kingsford® Long-Burning Charcoal Briquets and 1 bag Kingsford® Charcoal with Pecan
- 4–6 lb boneless pork butt
- The Shed BBQ BBQ Rub (see recipe below)
- Injection (see recipe below)
- aluminum or metal water pan
- tortilla chips
- your favorite homemade or canned baked beans
- shredded cheddar cheese
- nacho cheese sauce
- sour cream
- your favorite BBQ sauce
- sliced black olives
- sliced pickled or fresh jalapeño peppers
- diced tomatoes
- diced green onions
- 3 cups dark brown sugar
- 2 tablespoons black pepper
- 1½ teaspoons white pepper
- 1 tablespoon cumin
- 1½ teaspoons dried oregano
- 4 tablespoons paprika
- 4 tablespoons garlic salt
- 1 cup apple juice
- 3 tablespoons water
- 3 tablespoons cider vinegar
- 2 tablespoons kosher salt
- Injection: Combine ingredients in a bowl. Fill injector with mixture. Inject pork butt in 1-inch intervals, at a slight angle to avoid piercing all the way through butt.
- BBQ Rub (yields 4 cups): Combine ingredients in a large bowl. Rub pork butt generously with BBQ Rub.
- Let pork butt rest at room temperature while you prepare your grill.
- Mix 3/4 Kingsford® Long-Burning Charcoal Briquets to 1/4 Kingsford® Charcoal with Pecan.
- Build fire to one side of grill, creating two-zone heat. Pork butt will cook more evenly on the indirect side.
- Grill temperature should stay consistently between 225–250°F.
- Place small pan of water under grill grate on the indirect side of the fire.
- Place pork butt on top of grill grate, over the water pan.
- Cook pork slowly until internal temperature reaches 190°F or until meat is fork tender (approximately 8–9 hours). Reload hot coals as needed.
- Take pork butt off grill, tent with foil and let rest 30–45 minutes.
- Hand-pull pork and begin assembling your Ultimate Pulled Pork Nacho mountain with remaining ingredients! Pork can be cooked, pulled and refrigerated up to 3 days prior to your Ultimate Nacho Party! Don't forget to layer in the Baked Beans! #Startsomething