Ingredients

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Nacho Ingredients

12 oz. Pulled Pork (recipe below)

8 T BBQ Sauce (recipe below)

12 oz. Corn Tortilla Chips

6 oz. Sharp Cheddar Cheese

6 oz. Monterrey Jack Cheese

2 1/2 cups Coleslaw (recipe below)

Sliced Jalapeños

4 oz cherry tomatoes, diced

Garnish with Cilantro

BBQ Pulled Pork

6 to 8 lb. bone in pork butt

For the Dry Rub:

2 T Salt Sisters Not Just Your Sisters Coffee Rub (sold in store)

1 T garlic powder

1 T onion powder

2 tsp. paprika

1 T ground cumin

½ tsp. black pepper

1 tsp. chili powder

½ tsp. coriander

Pinch of cayenne pepper

3 T Pinehurst Olive Oil Olive Wood Smoked Olive Oil

Coleslaw

14 oz bag of Coleslaw

⅓ cup mayonnaise

⅓ cup full fat plain yogurt

1 small lime zested and juiced

1 tsp. pink Himalayan salt

Hot sauce to taste

1 to 2 tsp Pinehurst Olive Oil Key Lime Balsamic

2 tsp Salt Sisters Key West Rub (sold in store)

1 cup cilantro leaves

Maple Balsamic BBQ Sauce

3/4 cup diced white onion

1 jar Sicilia Sauce (sold in store) OR 1 1/2 cups of passata

1/4 cup tomato paste

1/4 cup maple syrup

2 tsp yellow mustard

3/4 cup Pinehurst Olive Oil Maple Balsamic

1 T Onion powder

2 tsp Salt Sisters Not Just your Sisters Coffee Rub (sold in store)

3 T Pinehurst Olive Oil Olive Wood Smoked Olive Oil

1 tsp Pink Himalayan Salt

1 tsp Black pepper

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Instructions

For the BBQ pulled pork

Mix the dry ingredients together

Rub the pork butt with olive oil

Pat the dry ingredients on the pork butt

Place in slow cooker for 10 to 12 hours on low or until internal temperature is 200 degrees

Let cool and then shred

For the Coleslaw

In a large glass bowl, whisk together the mayo, yogurt, lime juice, zest, salt, key west rub, key lime balsamic and hot sauce until smooth. Be sure the bowl is large enough to accommodate the veggies, we’re doing all our mixing in this one bowl!

Toss the coleslaw mix into the bowl with the dressing. Stir to combine and be sure the slaw is evenly. mixed. Taste and adjust seasoning – adding more salt or hot sauce if necessary. Chill until ready to serve.

For the Maple Balsamic BBQ Sauce

Heat olive oil over medium heat, add onions and sauté until translucent. Be careful not to burn them.

Bring heat down and add the Sicilia sauce or passata, tomato paste, balsamic, maple syrup, yellow mustard, onion powder, paprika, Not Just Your Sisters Coffee Rub, Cayenne, salt and pepper. Cook for approximately 15 minutes. Stir and scrape bottom of pan to avoid burning.

To Prepare Nachos

Preheat oven to 350 degrees. Line a baking sheet with parchment paper, set aside.

Mix together the pulled pork and 8 tablespoon of BBQ sauce, set aside.

Spread the tortilla chips in a single layer on the prepared baking sheet. Cover with half of the cheddar and Monterrey Jack cheeses. Top the cheese with an even layer of pork and finally cover all the nachos with the remaining cheese.

Bake nachos in preheated oven for 10 – 12 minutes, or until cheese is fully melted and bubbly. Remove from oven.

Top hot nachos with coleslaw, jalapeños and tomatoes and drizzle with remaining BBQ sauce. Garnish with Cilantro. Serve immediately.