Pulled Pork Smoked Nachos

Season the pork shoulder generously with the Southwest rub. Allow it to rest while the smoker warms up. 

Heat up the smoker to 250°F. Smoke the pork shoulder for about 4-5 hours or until it reaches around 165°F for the stall. 

Prepare the Nacho Cheese Sauce while the pork is smoking, by combining all of the ingredients in a medium saucepan on low heat, stirring until melted. 

Remove the pork shoulder and place it on a double-layer of Reynolds Wrap^® Heavy Duty Foil. Wrap the shoulder very tightly with the first layer of foil, and then double-wrap it with another layer. Place the pork shoulder back into the smoker for another 3-4 hours or until it reaches around 205°F and is probe tender. Remove the pork shoulder and allow it to rest for about 45 minutes before shredding.

Set out a large baking sheet and line it with a layer of Reynolds Wrap^® Heavy Duty Foil. Place a generous layer of tortilla chips, followed by the Nacho Cheese Sauce. Place the entire sheet pan back into the smoker for about 30 minutes. You can do this step while the pork is resting if desired. 

Remove the sheet pan from the smoker and assemble the nachos. Shred the smoked pork, reserving as much of the juices in the Reynolds Wrap^® Heavy Duty Foil as possible. Add the shredded pork to the nachos, along with the toppings. Slowly pour some of the pork juices out of the foil boat over the entire sheet pan.