Step 1

Preheat smoker to 275 degrees Fahrenheit (135 degrees Celsius).

Step 2

Season the pork shoulder with salt and pepper very liberally, making sure to cover all sides.

Step 3

Place the pork shoulder in the smoker and let it cook until it reaches an internal temperature of 175 degrees Fahrenheit (80 degrees Celsius).

Step 4

Once the pork shoulder reaches 175 degrees Fahrenheit, wrap it tightly in foil and place it back in the smoker.

Step 5

Remove the pork shoulder from the smoker once it reaches an internal temperature of 203 degrees Fahrenheit (95 degrees Celsius).

Step 6

Let the pork shoulder rest for at least 30 minutes before shredding it into small pieces.

Step 7

While the pork is resting, prepare the pico de gallo. In a bowl, combine diced tomatoes, diced serrano pepper, diced sweet onion, chopped cilantro, lime juice, salt, and pepper. Mix well and set aside.

Step 8

Warm up the cheese sauce in a saucepan over low heat.

Step 9

To assemble the nachos, start by placing a layer of yellow round tortilla chips on a large plate.

Step 10

Add a generous amount of shredded pork on top of the chips.

Step 11

Pour the warm cheese sauce over the pork.

Step 12

Add a few spoonfuls of the pico de gallo on top of the cheese.

Step 13

Sprinkle some pickled jalapeños over the pico de gallo.

Step 14

Finally, add a dollop of sour cream on top of the nachos.

Step 15

Repeat the layering process until all the ingredients are used up.