By Brian Sprouse from West Chicago, IL

5 lb pork shoulder rubbed then refrigerated for 24 hours
5 tomatillos quartered
5 tomatoes quartered
2 Spanish onions, quartered
3 Spanish onions (1 diced, 2 sliced into rings)
2 poblano peppers – de-stemmed
15 cloves garlic – peeled
2 ears sweet corn – desilked and soaked in water for at least ½ hour
12 oz can black beans drained and rinsed
12 oz can diced tomatoes drained
1 bunch cilantro – chopped
1 bunch green onions – diced
8 oz smoked cheddar – shredded
8 oz smoked gouda shredded
Baby Arugula
1 bag Donkey tortilla chips
4 bottles stout
BBQ sauce/siracha /salt/pepper to taste
Enough wood chips for 3 hours of smoking (I use a mix of cherry, apple and hickory)

Make the pork – In a cast iron dutch oven, sear the pork shoulder on all sides. Set aside. Add in the sliced onions until soft. Deglaze the pan with the beer, then put the shoulder back in. Fill with enough beer to submerge about half of the pork, cover and cook for 3 hours, turning once half way. Remove after 3 hours. Check temperature: 190 degrees makes pork super tender. Transfer to a foil tray, grab a couple of spoons and pull away! After thoroughly shredded, spoon on about 6 ladle fulls of the braising liquid. Make sure to get all of the onions too! Season heavily with your favorite rub, salt and pepper. A little Siracha and or BBQ sauce are good at this stage too. (I use an applicious bbq sauce and siracha) Not too much sauce though! Cover the foil tray, and get it to the game. Throw the whole tray on to a heat source once you get to your preferred tailgating spot!

Make the Smoky Bear salsa – Put a basket on the indirect heat side of the grill. Fill it with the quartered vegetables and 10 cloves of garlic. On the hot side put pouches of wood chips, wrapped in foil (like a baked potato) to get some smoke going for about 3 hours ( you will need 3 or 4 pouches). Some say to soak the wood for more smoldering …I say they are all wet. Put on the corn and poblanos in the last hour. Remove the peppers if they are getting too black. Throw the smoked and charred tomatoes, tomatillos, garlic, onions, peppers in a blender with 5 cloves of fresh garlic and half the bunch of cilantro. Blend until smooth. In a bowl mix together the rest of the cilantro, diced onions, smoked corn from the cobs, black beans and diced tomatoes. Mix in the blended smoked veggies and refrigerate. Make this a day or two ahead, to give it a chance for the flavors to come together.

Assemble the nachos! (on your tailgate – of course) In another foil tray, cover the bottom with chips. To that add on the shredded cheese and half the green onions. Toss a bit to get the cheese and onions throughout. Now pour on the simmering pulled pork. Use a fork as to not get the chips soggy. The toasty warm pork will get the cheese all melty. (at this stage, I drizzle on some siracha) Now pile on the smoky Bear salsa! Finish with a sprinkle of the green onions and baby arugula. Serve with some extra chips and enjoy with your favorite tailgating drink!

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