PORK
Smoky Hawaiian Pulled Pork Nachos
Pulled pork with pineapple, bacon, cheese and a pineapple-lime crema becomes a full nacho tray.
Grill Temp275°F
Pork Finish203°F
Season overnight
Score fat cap, season with both rubs, cover and refrigerate overnight.
Smoke and spritz
At 275°F, smoke until bark is set, spritzing with pineapple juice every 45 minutes.
Wrap to finish
At 170°F, pan pork with pineapple juice, butter, brown sugar, more rub and hot honey. Wrap and cook to 203°F.
Rest and shred
Rest in a warmer or insulated cooler 3–4 hours, then shred. Grill pineapple rings near the end.
Mix the crema
Mix crema ingredients and refrigerate until ready.
Build the nachos
Melt cheeses over chips, then add pork, pineapple, bacon, vegetables, crema, sauce, green onion and cilantro.
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