You know how easy it is to make pulled pork? I mean, it’s like throw a hunk of meat in the slow cooker with a couple seasonings, etc. and at the end of the day, delicious juicy meat! The hard part is figuring out an interesting way to eat it. Sandwiches are great, but can get kind of tiring sometimes. So, how about today we do some pulled pork nachos?! Bonus is that these are perfect if you are still looking for some game day eats.
To make this pulled pork we just need to rub a pork shoulder with a few simple dried seasonings plus some garlic and then brown it up until nice and golden. Then simply pour in some green salsa and some beer and let it cook all day.
The result is this amazingly delicious and tender pulled pork that you can use in probably a billion ways. But today we are going to use it for these crazy good nachos. Nachos that have homemade chips, homemade goat cheese sauce and little pomegranate arils on top!
Making homemade chips really isn’t a ton of work, but it’s still not something I do too often. But they are a great treat and so worth it when you are trying to make a truly outstanding meal/snack.
The goat cheese sauce is super simple and only takes minutes. The little pomegranate arils are the best little pop of sweet to finish off this unique but tasty treat! And yes, we at them for dinner!
- 3 pound bone in pork shoulder
- 1 tablespoon ancho chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cloves garlic
- 1 tablespoon canola oil
- 1 cup green salsa
- 1 cup beer (I used wheat beer)
- canola oil, enough to cover the bottom of skillet (maybe ¼ to ½ cup)
- 12 corn tortillas cut into 4 wedges each
- sea salt
- lime zest
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- ½ cup crumbled goat cheese
- pomegranate arils
- sliced jalapeño
- sliced avocado
- chopped cilantro
- Season pork with chili powder, cumin, oregano, garlic powder, onion powder, and garlic (rub it all into the roast)
- Heat canola oil in skillet (or in multi-cooker) over medium high heat, about 400 degrees
- Sear pork on each side for about 5-6 minutes or until golden brown
- Transfer to slow cooker and top with salsa and beer
- Cover and cook on low for 8-9 hours
- Remove pork and shred, carefully removing bone
- Heat oil in skillet over medium high heat
- Add tortilla wedges a few at a time and cook for about 1 minute then carefully flip and cook for another minute (oil should be hot enough to sizzle the tortillas right away but not hot enough to spatter or quickly burn)
- Remove tortillas when crispy and place on paper towel to drain
- Sprinkle with sea salt and lime zest
- Repeat until all tortillas are cooked
- Heat butter in skillet over medium high heat
- Stir in flour quickly until well blended
- Slowly pour in milk while whisking until mixture is smooth
- Let simmer for 2-3 minutes until thickened
- Stir in goat cheese until melted and remove from heat
- Add salt to taste if desired
- Add tortillas chips to plate and top with pork, cheese, pomegranate arils and other toppings as desired
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