Pulled Pork Nachos x Nacho Cheese Sauce
Recipe by Christina Laker
Ingredients
Pork shoulder
2.5kg pork shoulder
5 tbsp Gold Gourmet Dawn of Dust Mexican Rub
2 tbsp olive oil
4 garlic cloves diced
1 small brown onion diced
¾ cup apple cider vinegar
500mls
4 tbsp Worcestershire
1 cup chicken stock
2 tbsp brown sugar
Salt and pepper to taste
Tortillas
1 packet large white flour tortillas
2-4L Vegetable oil
Rock salt
Toppings
Gold Gourmet Foods Nacho Cheese Sauce
Gold Gourmet Foods Jalapeno Salsa
Fresh Jalapenos
Mozzarella cheese
Recipe
Pat pork dry and rub skin with olive oil and the spice rub
Seal the rub into the pork by searing of the skin until browned in a frying pan
Prepare your slow cooker on the bench and turn it onto high, placing the pork shoulder into the slow cooker
Mix the remaining ingredients together in a bowl and pour into the slow cooker around the pork
Cook for 4-6 hours or until falling apart when shredded, optionally remove excess fat from the pork if preferred once it has cooked
For the tortilla chips, using a large knife slice diagonally through the middle of them to the other side as you would a pizza to produce triangle shaped chips
Heat the oil in the deep fryer or in a saucepan to 175degrees
Submerge the chips in the oil occasionally flipping until lightly browned - approximately 5 minutes, do this in batches until you run out of tortillas
Place tortilla chips on paper towel and season them with salt
In a cast iron skillet or baking tray, place the chips on the base, add shredded pork on top, sprinkle with mozzarella, drizzle with a generous amount of nacho cheese sauce, jalapeno salsa and freshly sliced jalapenos
Bake in the oven until the cheese has melted and the tortillas are extra crisp
Serve with favourite toppings such as sour cream, guacamole, fresh coriander and Pico De Gallo!
