Ultimate BBQ Nachos with Smoked Pulled Pork

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The Ultimate Game Day BBQ Nachos

Nothing screams football season like a tray of loaded BBQ nachos. This recipe takes stadium food to the next level by adding smoky, fall-apart pulled pork made on the Char-Griller Barrel Pro. Whether you're feeding the whole tailgate crew or just looking to upgrade your weekend cook, these nachos are a guaranteed crowd-pleaser.

"Smoky pork, crispy chips, and melty cheese—what more could you want on game day?"

Why the Char-Griller Barrel Pro Is Perfect for This Recipe

The Char-Griller Barrel Pro delivers authentic smoke flavor thanks to its offset-style design. With its spacious cooking surface and ability to maintain steady low-and-slow heat, it’s ideal for smoking large cuts like pork butt, while the direct-heat zone makes it easy to crisp up your nachos after assembly.

by Steve Dotson

Ultimate BBQ Nachos with Smoked Pulled Pork

Serves:
Cook Time: 6+ hours
Skill:
Beginner:
Method:
Smoked

Ingredients

How many people are you serving?

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  • Main

Instructions

    Season the Pork Butt

  1. 01

    Coat the pork butt evenly with seasoned salt, followed by a generous layer of BBQ rub. Place the seasoned pork in the refrigerator to marinate while your grill gets ready.

    2. Set Up the Barrel Pro for Smoking

  2. 02

    Bank charcoal on the right side of the grill grate and scatter smoking wood (cherry or hickory) over the top.

  3. 03

    Preheat the Char-Griller Barrel Pro to 200–225°F for low and slow indirect cooking.

  4. 04

    Place the pork on the left side of the grate (indirect zone), and close the lid.

  5. 05

    Smoke the pork for 8 hours, maintaining a consistent temperature.

    6. Braise and Finish

  6. 06

    After 8 hours, transfer the pork to an aluminum pan.

  7. 07

    Add ½ stick of butter underneath the pork, pour in the citrus soda, and drizzle BBQ sauce over the top.

  8. 08

    Cover tightly with foil and return to the smoker.

  9. 09

    Raise the cooking temperature to 300–325°F and cook for another 2 hours, or until internal temperature hits 204°F and the meat is probe-tender.

    10. Rest and Pull

  10. 10

    Remove the pork from the grill and let it rest, covered, for at least 1 hour. Then shred into bite-sized pieces—perfect for topping your nachos.

    11. Assemble the Nachos

  11. 11

    Spread a layer of tortilla chips on a large platter or baking sheet.

  12. 12

    Top generously with pulled pork and your favorite toppings: queso, salsa, guac, chili, or anything else you love.

  13. 13

    Optionally, toss the assembled nachos on the grill for 5 minutes to melt the cheese and warm everything through.

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