Pulled Pork Poutine Nachos

For The Pulled Pork:

• 1 lbs pork butt (about 4-5)
• 1/2 cup dry bbq rub
• 1 1/2 cup apple juice
• 2 teaspoons liquid smoke
• 1 Tablespoon Worcestershire sauce

For The Nachos:

• 5 cups beef stock (warmed)
• 2 Tablespoons unsalted butter
• 2 Tablespoons all purpose flour
• 1 Tablespoon Worcestershire sauce
• 1 teaspoons balsamic vinegar
• 1 large bag tortilla chips
• 5 ounces cheese curds
• 1 Tablespoon chopped chives

1. Preheat the oven to 225 degrees F.
2. Rub the pork all over with the dry BBQ rub. Place it into a medium sized dutch oven or ceramic pot.
3. Add the apple juice, liquid smoke and Worcestershire sauce. Place the lid on the pot and put it into the oven.
4. Bake for 6 1/2-7 hours testing with a sharp pointed knife. It should pierce the meat easily.
5. Transfer the pork to a plate and let cool for 20 minutes. Shred the pork until all that is left is the fat which you can discard.
6. In a medium sauce pan, melt the butter until bubbling. Add the flour and whisk until it starts to turn a light brown color.
7. Gradually add the stock a ladle at a time, whisking well after each addition and making sure there are no lumps in the gravy.
8. Once all of the stock has been incorporated, keep the gravy on a very low heat, whisking occasionally to prevent lumps.
9. Place some tortilla chips into a bowl or large plate. spread some of the shredded pork over the chips followed by some cheese curds.
10. Carefully pour over a little of the gravy covering the pork and cheese.
11. Place another layer of tortilla chips on top of the first layer and repeat the method, finishing with a generous pouring of the gravy.
12. Finally garnish with the chopped chives and serve at once.