CELEBRATE #NATIONALPORKMONTH WITH GAME DAY NACHOS
October is #NationalPorkMonth and the peak of football season! What’s a better way to celebrate than with delicious pork nachos perfect for game day? Celebrity Chef Glenn Lyman, shared with us his personal recipe and it’s delicious! Piled high and dressed for the game, this crowd favorite is like a pulled pork playground.
Photos via Glenn Lyman
Chef Glenn is a Celebrity Chef to both professional and Olympic athletes, and he is a self taught cook and an expert in the world of grilling and barbecue. His hall-of-fame resume includes Lebron James-NBA, Steve Smith Sr-NFL, Jeff Gordon-NASCAR, Ryan Lochte-Team USA Swimming, Patrick Reed-PGA Masters Champion, and many more. He’s become the go-to guy for the Carolina Panthers, most recently LB Shaq Thompson. Chef Lyman proudly sits on the Chefs Panel for Lynx Grills, makers of the highest quality outdoor kitchen products made in the USA. His philosophy? “Eat…Like You Mean It!”
GAME DAY NACHOS
SERVING SIZE: A CROWD
FOR THE PORK RUB
2 T sweet paprika
2 T Mexican oregano
2 T dried cilantro
2 T kosher salt
1 T Black pepper
1 T garlic powder
1 T onion powder
1 ½ t crushed red pepper
3 T Chili Powder
2 T Ground Cumin
*Mix well. Store in an airtight container
FOR THE BBQ
1 recipe G ‘Cue Eastern Carolina Mop
1 cup apple cider vinegar
1 cup white vinegar
3 T sugar
1 T crushed red pepper
1 T Texas Pete Original Hot Sauce
2 t black pepper
2 t kosher salt
*Combine mop ingredients in a container with a tight-fitting lid. Shake to combine.
1 8-9 lb. Cheshire Boston Butt
FOR THE NACHOS
12 oz corn tortilla chips
4 cups pulled pork BBQ
1 cup shredded Monterey Jack Cheese
1 cup shredded cheddar cheese
1 cup Cheshire Southern Classic BBQ Sauce
2 fresh jalapeño peppers chopped
¼ cup green onion, chopped
4 oz sour cream
Pat the pork dry. Season on all sides with 1 cup of pork rub.
When the temperature of the smoker reaches 225 degrees and the smoke is running clear, add the pork. Leave it alone for two hours allowing the rub to set.
After two hours, mop all exposed sides with mop mixture, repeating every hour to form the bark. Continue to smoke until the internal temperature of the butt reaches 200 degrees. This could take up to 8-10 hours or more. For best results, use a probe thermometer and check pork regularly.
Remove butt from smoker, tent with foil, and let rest until cool enough to handle. Pull, shred, and chop pork making sure to include a good amount of the flavorful bark. Toss with remaining mop mixture.
Assemble the nachos. On a sheet pan lined with parchment, pile the tortilla chips, topped with pulled pork and cheeses. Return to smoker until cheese melts, about 5-7 minutes. Remove from smoker. Drizzle with BBQ sauce, scatter jalapeños, green onion and top with sour cream.
Game Time! Eat…Like You Mean It!