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Turbo-Cooked Pulled Pork Nachos
FRIDAY 12.22.2017

Loaded, Gooey, Cheesy Pork Nachos

Dive into meaty and melty goodness with easy to put together pork nachos. Loaded with bold flavors, they are extremely versatile and are the perfect addition to any gathering or for a quick and simple at-home snack. Check out our Pork Nachos and dig in! Loaded gooey, cheesy, pork nachos.

Recipe Video

Recipe Ingredients

  • Fogo Super Premium Lump Charcoal
  • Rub: (save ¼ seasoning for finishing)
      • ½ cup paprika
      • ½ cup chili powder
      • ¼ cup brown sugar
      • ¼ cup white sugar
      • 2 tbsp celery salt
      • 2 tsp black pepper
      • 2 tsp cayenne pepper
      • ½ tsp thyme
      • 1 tsp sage
      • 2 tsp dry brown mustard
      • 2 tsp garlic powder
      • 1 tsp cumin
      • 2 tsp salt
      • 1 tsp allspice
  • Nachos
      • Tortilla chips
      • Cheddar cheese
      • Jalapenos
      • White onion
      • Cilantro
      • Pico de gallo
      • Sour Cream
      • BBQ sauce (optional)


      This seasoning works great on a lot of meats but is best on pork. You will want to save any extra you have and keep in in the pantry as your go-to seasoning.

      Fogo Charcoal, Vortex, Big green egg, Turbo-Cooked Pulled Pork Nachos

      Fogo Charcoal, Vortex, Big green egg, Turbo-Cooked Pulled Pork Nachos

      Rub with seasoning and tie with twine to hold it together. This pork shoulder had the bone removed, so it can fall apart if not tied. Smoke with apple wood at 350 until internal temperature reaches 165. If the bark is set, double wrap in foil and add some apple juice to the foil pack. Or you can let it go unwrapped until it reaches 190-200 internal temperature or until it is fork tender and falls apart. Cooking at a higher temperature makes this a “turbo” cook as opposed to a “low and slow” cook at 225 degrees.  

      Fogo Charcoal, Vortex, Big green egg, Turbo-Cooked Pulled Pork Nachos

      Fogo Charcoal, Vortex, Big green egg, Turbo-Cooked Pulled Pork Nachos

      Use a spray bottle for spraying with equal parts apple juice and apple cider vinegar while cooking, spraying every hour. When the temperature is 190, check for tenderness. If it falls apart, remove from the smoker and put in a cooler with towels for one hour to rest. Sometimes in order for it to get tender, you have to wait until the temperature reaches 200 degrees internal. It all depends on the cut of meat and temperature variance of your smoker. After 1 hour, remove from the cooler and pull it apart. It will be really hot so be careful. It is easiest to use forks to pull it apart. Drizzle on some apple cider vinegar and sprinkle on reserved seasoning to taste.

      Fogo Charcoal, Vortex, Big green egg, Turbo Pulled Pork

      Assemble nachos by placing tortilla chips on a pan, add cheese, pulled pork, jalapenos, and chopped white onion. Grill nachos until the cheese is melted, rotating halfway through for even melting. Finish with cilantro, pico de gallo, and sour cream. Or for a different twist, add bbq sauce on top of the nachos.


      1 comment

      • These look amazing!

        Tim on

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