While the temperatures out in these parts have been dipping lately, it's never too cold to fire up the smoker and make cook up some pork shoulders.

 

While many of my friends were busy busting butt at the 450 team strong American Royal contest in Kansas City, I was cooking up what ever I could find in the freezer, including 3 pork picnics (the lower V shaped half of a pig's front legs), a boneless pork butt (the upper half of the leg, aka the shoulder), a smoked corned beef, sausage, ribs, etc.

 

And while most of the food was devoured at our annual block party, there is some pulled pork remaining and that means one thing...pulled pork nachos!

 

I first discovered this Southern twist on the Tex Mex favorite while at a baseball game in Memphis several years ago.  Here's a quick recipe for those who find themselves with an abundance of left over pork!  This isn't an exact science so forgive my measurements...

 

* Start with your favorite nacho chips, spread in an oven safe dish 2-3 layers deep

* Cover with approximately 1 cup of shredded/pulled pork shoulder

* Top with warmed nacho cheese (the kind you find in jars in the chip aisle or good ol Velveeta.  No need for fancy stuff since this is meant to be sloppy)

* Drizzle with your favorite BBQ sauce then finish with a nice sprinkle of a BBQ dry rub such as Corky's.

* Warm for approximately 5 minutes in a 350* oven, remove and enjoy!