Ingredients:

• 3–4 lb pork butt, cut into 3–4 chunks
• 2 tbsp oil (binder)
• ½ cup Knotty Rub
• 1 large onion, diced
• 4–5 garlic cloves, minced
• ½ cup peach juice (for spritz + braising liquid)

Nachos:

• 1 large bag tortilla chips
• 2–3 cups shredded cheese
• 1–2 jalapeños, sliced
• ½ onion, diced (for garnish)
• Toppings: fresh pico de gallo + sour cream
• Fresh cilantro

Directions:

1. Coat pork chunks with oil and Knotty Rub.
2. Preheat the pellet grill to 250°F.
3. Smoke pork until 165°F internal (4–5 hrs), spritzing with peach juice every hour.
4. Transfer pork to a cast iron skillet or foil pan.
5. Add diced onion + minced garlic around the meat.
6. Pour in ½ cup peach juice.
7. Cover tightly and return to grill until pork hits 205°F or probe tender (1–2 hrs).
8. Shred pork, mix with softened garlic/onions, and glaze with a splash of peach juice or peach BBQ sauce.
9. Raise pellet grill to 375°F.
10. In a cast iron skillet or grill pan: layer chips, pork, cheese, jalapeños, repeat.
11. Place nachos on the grill for 10–12 minutes until the cheese melts.
12. Top with fresh pico, dollops of sour cream, diced red onion, cilantro, and (optional) BBQ drizzle.
13. Serve hot and enjoy!