Pulled Pork Nachos Blancos

Directions

1. Preheat smoker to 225 degrees.
2. Score the fat cap of the pork butt and then slather the whole thing with Brew City mustard.
3. Season the entire pork butt generously with Eye Opener rub and let it rest at room temperature for 30 minutes.
4. Place the pork directly on the smoker and cook for 4-5 hours until the internal temperature reaches 165 degrees.
5. Wrap the pork in butcher paper and then place it back on the smoker. Smoke until the internal temperature reaches 200 degrees.
6. Remove from the smoker and let the pork rest for 1-2 hours.
7. Slice the jalapenos into ¼” slices and then soak them in buttermilk.
8. Make the cheese sauce.
9. Melt the butter in a saucepot over medium heat. Add flour and whisk together until smooth.
10. Cook for 2 minutes.
11. While stirring, add in the cream.
12. Bring to a simmer to thicken.
13. Slowly, while stirring add in the shredded cheese and continue to stir until the cheese is melted and fully incorporated.
14. Stir in the rotel tomatoes and then adjust salt as needed.
15. Keep the sauce warm.
16. Make the jalapeno ranch by pureeing the jalapenos and then mixing that together with the ranch. Save for plating.
17. Preheat fryer to 350 degrees.
18. Remove the jalapenos from the buttermilk, allowing excess buttermilk to drip off.
19. Toss the jalapenos in flour and then fry them for 4-5 minutes until crispy.
20. Julienne the shallots and then soak them in the remaining buttermilk.
21. Toss the shallots in the flour and then fry for 4-5 minutes until crispy.
22. Shred the pork.
23. Build the nachos.
24. Lay your tortilla chips on a tray and drizzle them with the cheese sauce.
25. Top with pulled pork, fried jalapenos, fried shallots and then finally drizzle with the jalapeno ranch.
26. Enjoy!