Pulled Pork Nachos

Tender pork shoulder that shreds with a fork, piled onto crunchy chips. Melted cheddar coats everything with a hint of chili heat.

• Prep time: 20 min
• Cook time: 180 min
• Difficulty: Medium
• Calories: 1279
• Protein: 68 g
• Carbs: 54 g
• Fat: 82 g

Ingredients

• 1 kg Pork shoulder ( whole )
• 330 ml Blonde beer ( for braising )
• 250 g Cheddar cheese ( grated )
• 1 piece Yellow onion ( chopped )
• 3 piece Garlic ( pressed )
• 1 tbsp Smoked paprika ( powdered )
• 1 tsp Cumin ground ( powdered )
• 2 tbsp Red wine vinegar ( for deglazing )
• 1 piece Red onion ( finely sliced )
• 12 piece Solanum lycopersicum esculentum M. ( halved )
• 1 piece Hot chili pepper optional ( sliced without seeds )
• 1 piece Fresh cilantro ( leaves only )
• 1 piece Citrus aurantiifolia (Christm.) Swingle. ( in wedges )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 250 g Tortilla chips

Instructions

1. Searing the meat

   Rub the pork shoulder with smoked paprika, cumin, salt, and pepper. In a pot, sear the meat on all sides until a deep brown crust forms.

2. Starting the slow cook

   Add chopped yellow onion and garlic. Deglaze with red wine vinegar, scraping the bits from the bottom, then pour in the lager. Cover and simmer on very low heat.

3. Shredding

   Remove the meat when it falls apart. Shred using two forks. Return the meat to the reduced cooking juices to keep it moist.

4. Assembly and broiling

   Spread chips on a tray. Distribute the pulled pork and cover generously with grated cheddar. Place under the broiler until the cheese bubbles and browns.

5. Finishing touches

   Add halved cherry tomatoes, sliced red onion, fresh chili, and cilantro. Squeeze lime over at the last second for acidity.

Chef's tips

• The meat is ready when it offers zero resistance to the fork.
• Don't toss the cooking fat; it carries all the spice flavors.
• Toast the chips for 2 minutes before topping to ensure they stay crispy.

Storage

Pulled pork keeps for 3 days in the fridge. Assemble nachos at the last minute to prevent soggy chips.