Step 1

Preheat the oven to 325 degrees F.

Step 2

In a bowl, add the paprika, 1 tablespoon of the salt, 1/2 teaspoon of the black pepper, the garlic powder, the chili powder, 1/4 teaspoon of the dry mustard powder, and the cayenne pepper and whisk to combine.

Step 3

Massage the spice mixture into the pork on all sides.

Step 4

In a Dutch oven, add the seasoned pork, the beer, 1/2 cup of the cider vinegar, and 1 tablespoon of the liquid smoke.

Step 5

Cover the Dutch oven and roast, while basting occasionally, until the pork easily falls apart and it reaches an internal temperature of 145 degrees F, about 3 hours.

Step 6

Transfer the pork to a cutting board while it is still hot.

Step 7

Carefully trim the excess fat from the pork. You may need gloves.

Step 8

Shred the pork.

Step 9

Return the shredded pork to the Dutch oven and toss it with the cooking liquid.

Step 10

Cover the Dutch oven and set it aside.

Step 11

In a small saucepan over medium heat, melt the butter.

Step 12

Add the ketchup, 1/3 cup of the Worcestershire sauce, the steak sauce, the maple syrup, the brown sugar, the remaining cider vinegar, the onion powder, the remaining liquid smoke, and the ground pepper, to taste, and whisk to combine.

Step 13

Bring the sauce mixture to a boil.

Step 14

Reduce the heat to low and simmer until the sauce thickens, about 10 minutes.

Step 15

In a medium saucepan, add the eggs and the evaporated milk and whisk to combine.

Step 16

Place the saucepan over medium-low heat and add the remaining mustard powder, the remaining Worcestershire sauce, 1/2 teaspoon of the hot sauce, and 1/2 of the cheddar cheese.

Step 17

In a small bowl, add the cornstarch and the water and whisk to combine.

Step 18

Once the cheese sauce mixture starts to warm, add the slurry and whisk to combine.

Step 19

Cook the cheese sauce mixture, while whisking frequently, and gradually adding the remaining cheese until the sauce reaches your desired thickness, about 10-13 minutes. You may not need all of the remaining cheese.

Step 20

Season the cheese sauce generously with the salt, to taste.

Step 21

In a small bowl, add the sour cream, the cilantro, and the lime juice and whisk until well-combined.

Step 22

Season the cream sauce with the salt, to taste.

Step 23

Chill the cream sauce for 1 hour.

Step 24

On a large serving platter, arrange the tortilla chips.

Step 25

Top the chips with the warm pulled pork, the homemade barbeque sauce, and the cheddar sauce.

Step 26

Garnish the nachos with the pickled jalapeños and the queso fresco.

Step 27

Serve the nachos topped with the cilantro-sour cream sauce, the salsa verde, and the remaining hot sauce.