Wiley’s redneck nachos are made from hand-cut potato chips, home-made pulled pork, queso and sliced jalapenos. This all-star signature dish will deliver a lip-smacking home run every time.
Massage olive oil on pork butt and cover with your preferred meat rub spices.
Place pork butt in smoker. Cook at 190º for 12 hours.
Pull pork apart (hands and tongs) into strands and season with rub along with olive oil. Set aside for assembly.
Slice the potatoes into thin chips with a kitchen mandolin. Make sure that the slices are uniform so they cook evenly. Pat chips dry and set aside.
Add oil to a deep fryer or heavy bottomed Dutch oven and heat to at least 350ºF.
Fry chips in small batches until brown on the edges and crisped through. Drain the batches of chips on paper towels.
Combine cheese and cream in a medium saucepan on medium heat, whisking occasionally until smooth and glossy. Turn heat to low to keep the sauce warm.
In a basket lined with wax paper, place deep-fried kettle chips and sprinkle salt.
Layer 6 oz pulled pork on top of chips. Pour reserved queso slowly over the pork. Top with preferred BBQ Sauce. Add desired slices of jalapenos.