2 large sweet potatoes, thinly sliced on a mandolin

1 ½ cups Jay D’s Triple Threat pulled pork
1 cup of canned black beans, rinsed
1 avocado, sliced
1 cup Monterey jack cheese
½ cup sour cream
2 green jalapenos, thinly sliced
Oil for frying
Jay D’s Spicy & Sweet Rub for seasoning chips

Heat a deep fryer to 300 F. Working in batches drop about 10 sweet potato chips at a time (depending on the size of your fryer and parcook for 1-2 minutes. Transfer to a wire rack and let drain. Set heat to 350F. Working again in batches, drop par-cooked chips into oil for about 1-2 minutes or until edges start to brown. Immediately remove from oil into a mixing bowl or on a paper towel lined rack and season with Jay D’s Spicy & Sweet Rub. 

To assemble nachos:

Layer sweet potato chips with Monterey Jack Cheese, black beans, and pork. Broil until cheese melts. Top with avocado, sour cream, jalapenos, and a drizzle of Jay D’s Louisiana Barbecue Sauce