When you go to a barbecue joint, there is no reason why you need a heaping pile of homemade tortilla chips, two kinds of beans, a bunch of cheeses, and giant shreds and chunks of smoky pulled pork, but there's a good chance you'll want them. Seriously. The pulled pork nachos at Gus's Barbecue are at least one very good reason to hit the South Pasadena restaurant. There are others - the ribs are decent, the sandwiches and salads hit the spot - but the nachos are hard to beat. The chips are thick and super crispy, and they need to be to hold everything in that cast-iron pan. Even doused in a creamy four-cheese sauce they're sturdy enough to pick up a big piece of succulent pork that's laced with just enough smoke and spicy BBQ sauce, some pickled jalapenos and a big dollop of guacamole. They don't take things lightly at Gus's, especially nachos - you'll need at least two or three others to finish that pan.