Pulled Pork Nachos

Ingredients

• 1.5 lbs (680g) pork shoulder 1.5 lbs (680g) pork shoulder
• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon (5g) smoked paprika 1 teaspoon (5g) smoked paprika
• 1 teaspoon (5g) cumin 1 teaspoon (5g) cumin
• 1 teaspoon (5g) chili powder 1 teaspoon (5g) chili powder
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) barbecue sauce 1 cup (240ml) barbecue sauce
• Salt and pepper, to taste Salt and pepper, to taste
• Tortilla chips Tortilla chips
• 2 cups (200g) shredded cheese (cheddar or Monterey Jack) 2 cups (200g) shredded cheese (cheddar or Monterey Jack)
• 1 tomato, diced 1 tomato, diced
• 1 jalapeno, sliced 1 jalapeno, sliced
• Fresh cilantro, chopped Fresh cilantro, chopped
• Sour cream, for serving Sour cream, for serving
• Guacamole, for serving Guacamole, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   Heat the vegetable oil in a large oven-safe pot over medium-high heat.
3. 3.
   Season the pork shoulder with salt and pepper, then sear it on all sides until browned. Remove the pork from the pot and set aside.
4. 4.
   In the same pot, sauté the diced onion and minced garlic until softened and fragrant.
5. 5.
   Add the smoked paprika, cumin, and chili powder to the pot, stirring well to coat the onions and garlic.
6. 6.
   Pour in the chicken broth and barbecue sauce, and bring the mixture to a simmer.
7. 7.
   Return the pork shoulder to the pot, cover with a lid, and transfer it to the preheated oven.
8. 8.
   Cook for 3-4 hours, or until the pork is tender and easily shreds with a fork.
9. 9.
   Remove the pot from the oven and shred the pork using two forks.
10. 10.
    Increase the oven temperature to 375°F (190°C).
11. 11.
    Arrange a layer of tortilla chips on a baking sheet or oven-safe dish.
12. 12.
    Sprinkle half of the shredded cheese over the chips, followed by half of the pulled pork.
13. 13.
    Repeat the layers with the remaining chips, cheese, and pulled pork.
14. 14.
    Bake in the oven for 10-15 minutes, or until the cheese is melted and bubbly.
15. 15.
    Remove from the oven and top with diced tomatoes, sliced jalapenos, chopped cilantro, sour cream, and guacamole.
16. 16.
    Serve immediately and enjoy!

Treat your ingredients with care...

• Pork shoulder — For the best results, choose a pork shoulder with a good amount of marbling, as this will ensure a tender and flavorful end result.
• Barbecue sauce — Opt for a smoky and tangy barbecue sauce to enhance the flavor profile of the pulled pork. Feel free to use your favorite store-bought sauce or make your own.

Tips & Tricks

• To save time, you can use a slow cooker instead of the oven. Simply follow steps 1-9 on the stovetop, then transfer the pork and sauce to a slow cooker and cook on low for 6-8 hours.
• Customize your nachos by adding additional toppings such as sliced black olives, diced red onions, or pickled jalapenos.
• If you prefer spicier nachos, increase the amount of chili powder or add a pinch of cayenne pepper to the pulled pork mixture.
• For a vegetarian version, substitute the pulled pork with pulled jackfruit or your favorite meat alternative.
• Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 3 days. It can be reheated and used in various dishes like tacos, sandwiches, or quesadillas.

Serving advice

Serve the Pulled Pork Nachos as a delicious appetizer for a gathering or as a satisfying main course. Arrange the nachos on a large platter and garnish with fresh cilantro. Provide additional toppings like sour cream, guacamole, and salsa on the side for guests to customize their nachos according to their preferences.

Presentation advice

To create an eye-catching presentation, layer the tortilla chips on a large serving dish, ensuring they are evenly spread. Generously sprinkle the shredded cheese and pulled pork over the chips, allowing the cheese to melt and bind the ingredients together. Finally, top the nachos with vibrant diced tomatoes, sliced jalapenos, and a sprinkle of fresh cilantro for a pop of color.