- 1/2 cup Meat Church Holy Cow Rub Coat Chuck Roast
- 3 pound chuck roast
- 8 ounces Pico De Gallo
- 8 ounces Guacamole
- 2 bags Tortilla Chips
- 6 Jalapennos
- 8 ounce Sour Cream
- 16 ounces Shredded Cheese
Smoker
Steam Pan
Tin Can 16 or 32 Ounces
Holy Cow BBQ Rub
Season Chuck roast with olive oil and then coat with Meat Church Holy Cow Rub. Set smoker at 250 and cook for 3 hours. Move chuck roast to steam pan or Dutch oven and cook until the meat shreds.
Spray the tin can with cooking spray.
Layer the tin can in the following order and repeat until the filling is at the top.
- Pico De Gallo
- Salsa
- Cheese
- Chuck Roast
- Sprinkle in Jalapenos if you want to increase the heat.
Place back in the smoker for 20-25 minutes. Put a large steam pan over the tin can and use the pan to flip the nachos without having any come out. Place the remaining chips around the tin can and when ready lift the can off the steam pan and watch those delicious nachos form. Add remaining chuck roast , pico, salsa and cheese to the added chips.
