Fully-Loaded Pulled Pork Nachos

Directions

Preheat smoker or oven to 275F

Using your cast iron pan: Start with a thin layer of chips, build the first layer of nachos: Chips, beans, pulled pork, nacho cheese, shredded cheese, pickled jalapenos, fresh jalapenos (to taste)

Continue to create layers 3-4 times, and cover the top of the final layer with a generous layer of nacho + shredded cheese on the top to cover the chips

Put in the smoker for 10-15min or until cheese is melted/heated through

While nachos are melting on the smoker – prepare Big Poppa’s 2-ingredient guacamole: Smash avocados together in a bowl, season with Big Poppa’s Jallelujah Jalapeno Salt, adding 1/2tbl gradually – taste and continue to add salt until you think it’s “just right” – place pit in bowl with guac and set aside

Remove pan from the smoker – be careful, it will be HOT! Make sure you have the right gloves to handle the pan

Finish topping nachos with pickled jalapenos, fresh jalapenos, salsas, pico de gallo, diced onion, guacamole, green onion, cilantro – then sprinkle with queso fresco and drizzle crema on top

Serve immediately while hot – enjoy.

Pro-tip: Feel free to add any other toppings to these nachos to create your own custom nacho recipe