The BBQ Rub: Pulled Pork Nachos
EQUIPMENT
Oven, Traeger, or other Smoker
Sheet Pan
Aluminum Foil
INGREDIENTS
1 Large Bag Tortilla Chips
2 lbs of Pulled Pork
2-3 cups Shredded Cheddar Cheese (Can also use/blend with Mexican Cheese)
15 ounce can of Black Beans, Drained & Rinsed
1 cup Pickled Jalapeños
1/2 cup BBQ Sauce (We Love Traeger Que)
2 Green Onions, Chopped
Salsa and Sour Cream for Topping
Optional: Cilantro to Garnish
INSTRUCTIONS
Preheat Traeger, or oven, to 400 degrees F.
Prepare a baking tray with aluminum foil and spray with non-stick cooking spray.
Spread out ½ of the tortilla chips into an even layer. Top with half of the shredded cheese, BBQ pulled pork, beans, and pickled jalapeños.
Give a light dusting of the Ranch and Rifle BBQ Rub, then drizzle some of the sauce over the chips.
Repeat with remaining chips, cheese, beans, and jalapeños. And again with BBQ Rub and sauce.
Roast for 7-8 minutes, or until cheese is melted.
Remove from oven and top with green onions, cilantro, salsa, and sour cream.
Serve immediately.
Enjoy!
