Steamin’ Steve’s Zesty BBQ Nachos



  1. Clean pork butt in cold water.
  2. Apply Kosher salt to both sides of the pork. Allow 1-2 hours for the salt to be absorbed.
  3. Liberally season with Steamin’ Steve’s Sweet Mesquite dry rub.
  4. Prepare smoker for indirect smoking utilizing the oak or apple wood of your choice. The target smoker temperature is 225 F.
  5. Place the seasoned ribs on smoker and close the lid. Leave in smoker for 5 hours (or 1.25 hr/lb) while holding at a temperature of 225 F.
  6. After 5 hours of smoking, remove pork butt or shoulder from the smoker.
  7. Place in a pan and wrap with aluminum foil. Allow the pork to rest for 45 minutes.
  8. Return the pork to the smoker and let the braise for 2 hours at 225 F.
  9. Remove the pork from the smoker and place the foil seal ribs on a work surface.
  10. Using a pair of meat shredders pull the pork into tiny shreds.
  11. In a small bowl, toss 8 oz of pulled pork with 1/3 of Steamin’ Steve’s BBQ Sauce until lightly coated. Reserve remaining sauce.
  12. Line a large baking sheet with parchment paper and lay chips out in a single layer (see recipe notes).
  13. Top chips with meat, mozzarella, pepper jack, jalapeno slices, and dry rub seasoning. Do your best to spread the toppings out so you get a nice topping layer across all of your chips!
  14. Bake nachos at 375 degrees F for 8-10 minutes until cheese has melted.
  15. Remove nachos from oven and drizzle with remaining BBQ sauce.

Note 1: If you want to get fancy and use a cast iron skillet, place a single layer of chips, followed by your toppings(onions, jalapenos) and cheese. Repeat layers drizzling each layer with BBQ sauce and dry rub, to taste. Bake nachos. Remove and drizzle with any remaining BBQ sauce.

Note 2: You’re going to have remaining shredded pork with this recipe that would be great for pulled pork sandwiches the next day.

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