Ultimate Kingsford Pulled Pork Nachos
- 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.
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