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Chipotle and Sausage Pulled Pork and Smoked Nachos in a UDS


Fire Starter
Joined Jan 1, 2013
Made a little pulled pork today and put a sausage hat on it. Took a shoulder, rubbed it in dry rub, laid a layer of Jimmy Dean Hot Sausage on the top of it after scoring the fat cap a little so the sausage could leak into the meat some. Put it on a pan with a riser, filled the pan with an inch of beer/sweet vinegar/apple juice/beer combo. and put it in the barrel with some apple wood smoke. 

I had been watching BBQ-U with Steven Raichlen and he said something about smoked nachos. It kind of got me thinking that it was probably a real good idea and I should try it out. I layered a pan with a layer of nachos, a layer of cheese, black beans, black olives, and chopped peppers. Put another layer over it and then laid on a lot of cheddar cheese. Took the shoulder off in eight hours and laid the nachos in and cooked them for 20 minutes until the cheese was melted. Raichlen was exactly right, it was just spectacular. The smoky flavor in those crisp crunchy hot nachos is absolutely the way to go.

We pulled the pork and dressed it with a half cup of sweet vinegar, cup of sweet baby rays, and half a small can of chipotle peppers and sauce. We mixed that up with the meat and served it in sandwiches with the nachos as our side dish. It was pretty darn good. 

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