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August 23, 2022
These are going to be some delicious Memphis Style Pulled Pork Nachos. First, let me tell you what I mean by “Memphis Style”. Barbecue is split into four styles, which are Kansas City style, Texas style, Carolina style, and Memphis style. The rub makes Memphis style different from the rest. To cook barbecue Memphis style, you need a dry rub that includes different spices, but definitely has paprika and garlic. Once it’s rubbed, Memphis style barbecue is usually cooked over hickory wood.
Memphis style BBQ may be served “dry” with just the rub, or “wet”, with barbecue sauce on the meat along with the dry rub. And, of course, it’s always cooked low and slow.
First I’ll cook up the pork butt on the Deep South Smokers Mailbox and then add the nachos ingredients. They have crunchy, spicy, full flavor in every bite. You won’t be able to resist a plateful of these, whether you’re watching your favorite team play or taking them to a big party. Let’s get after it!
I kept this recipe pretty simple. I wanted all the spices to work with the mustard to give it that unique Memphis flavor that’s famous far and wide.
I cooked my pork butt on a Deep South Smokers Mailbox using Royal Oak Charcoal.
The Process for Making “Memphis Style” Pulled Pork Nachos
If you want to follow along as I’m making this recipe, I have a step-by-step video over on Youtube. The instructions are also on the recipe card at the bottom of this post.
Here’s what you need to know to make this lip smacking good appetizer.
Wow. These pulled pork nachos were full of flavor with a kick. The spices and slow cooking time made the meat melt-in-your-mouth juicy, tender, and delicious. These are a perfect addition to a party or tailgate.
There’s no set serving. My crew just eats them until they’re full, or until the pan’s empty.
I used several kitchen tools as I was making these nachos. Here’s my list of equipment.
Deep South Smokers Mailbox, Royal Oak Charcoal, YETI Tundra 65 Hard Cooler, Metal Tongs, ChefAlarm, Thermapen, Victorinox Fibrox Pro 6-inch Curved Boning Knife, Aluminum Sheet Pan, Aluminum foil, Royal Oak Charcoal, Black Gloves
Prairie Fresh Prime Butt, shredded
Heath Riles BBQ Hot BBQ Rub
Heath Riles BBQ Sweet BBQ Rub
Heath Riles BBQ Sweet BBQ Sauce
Heath Riles BBQ Tangy Vinegar BBQ Sauce
Get your smoker up to approximately 250º.
Take your butt out of the pack and trim off any excess fat. Coat with mustard and season your pork butt with Heath Riles BBQ Hot BBQ Rub.
Place your pork butt on your smoker for 4 hours, or until it reaches 165º internally. Flip after 2 hours. Spritz your butt every hour.
Once your butt is reaching 165º, take it off of your smoker. Pour Heath Riles BBQ Tangy Vinegar BBQ Sauce and double foil your butt. Place back on your smoker for another 2 hours, or until 203º internally
After it reaches 203º internally, take it off of your smoker, and let your pork butt rest for 2 hours.
After your pork butt has rested for 2 hours, take it out of the foil and shred.
Once your pork butt is shredded, build your nachos however you'd like. We made it "Memphis style" with pickled jalapenos, sour cream, and melted queso with Heath Riles BBQ Sweet BBQ Rub and Sauce over the top.
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