Photo credit: norman Adcox
by ernie mellor
Photos credit: John robilio
n Ac h o s
INGrEDIENtS Serves 4
2 pounds hog Wild style Flour Tortilla chips, recipe follows, or corn tortilla chips
1. Arrange chips on a large serving platter. cover with bbQ pork shoulder. Top with bbQ sauce and then smother with the nacho cheese/Queso sauce. sprinkle generously with rub and then serve immediately.
2 pounds pulled pork shoulder, recipe follows
1 pint bbQ sauce (recommended: hog WilD killa’ Wet sauce)
1 quart nacho cheese/queso sauce, recipe follows
3 tablespoons of your favorite dry rub (recommended: hog WilD special Dry sauce)
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