Step 1

Preheat your smoker to 250 degrees Fahrenheit. This temperature will allow for slow cooking and smoky flavor infusion into the pork.

Step 2

Season the pork shoulder with a generous amount of salt and pepper. Make sure to rub the seasonings into all sides of the pork, covering it evenly.

Step 3

Place the seasoned pork in the smoker, making sure there is enough room around it for air to circulate. Close the lid and let it smoke.

Step 4

Smoke the pork shoulder until it reaches an internal temperature of 203 degrees Fahrenheit. This should take anywhere from 8-12 hours, depending on the size and cut of the meat.

Step 5

Once the pork has reached the desired temperature, take it out of the smoker and let it rest for at least 1 hour. This allows the meat to reabsorb its juices, making it tender and juicy when shredded.

Step 6

In a large foil pan, combine the shredded pork, mozzarella cheese, cheddar cheese, BBQ sauce, minced jalapeño pepper, and cream cheese. Mix everything together until the cheese and cream cheese have melted and everything is evenly combined.

Step 7

Place the foil pan back into the smoker, making sure the temperature is still set to 250 degrees Fahrenheit.

Step 8

Smoke the nachos until the cheese has melted and bubbly. This should take approximately 15-20 minutes.

Step 9

Once the cheese has melted, use a fork or spatula to incorporate everything together and spread it evenly across the pan.

Step 10

Sprinkle a generous amount of cheddar cheese on top of the mixture. This will add an extra layer of flavor and texture to the nachos.

Step 11

Place the pan back into the smoker and let it smoke until the cheese on top has melted.

Step 12

Remove the pan from the smoker and serve the nachos immediately with chips. You can also garnish the nachos with chopped green onions, jalapeño slices, or any other toppings of your choice.