Pulled Pork Nachos

I can’t even remember where I had Pulled Pork Nachos to be honest. Probably at a ballpark. I do remember that after the first bite I was 100% clear that I would have to make some at some point. I fell in love. So here we go: some time later I did make them, and they were mighty good! Of course I won’t deprive you from the recipe. I hope you enjoy them as much as my family and I did!

What you’ll need:

For the pork:

3 1/2 to 4 pounds one pork butt
2 tbsp paprika
1 tbsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/4 tsp chili powder
1/4 tsp mustard powder
1/8 tsp cayenne pepper
1//2 cup lager style beer
1/2 cup cider vinegar
1 tbsp liquid smoke

For the chips

1 bag tortilla chips
barbecue sauce (recipe follows)
1 jar pickled jalapeños
8 oz cotija cheese, crumbled
8 oz green salsa

For the Barbecue Sauce

2 tbsp unsalted butter
1 1/2 cups ketchup
1/3 cup Worcestershire sauce
1/4 cup steak sauce
1/4 maple syrup
1 tbsp brown sugar
1/2 tsp onion powder
1/8 tsp liquid smoke
1 tsp black pepper

For the cilantro sour cream

8 oz sour cream
1 tbsp fresh cilantro, chopped
juice of half a lime, squeezed fresh
salt to taste

Preheat oven to 325 degrees.

Make the spice rub by adding paprika, salt, black pepper, garlic powder, chili powder, mustard powder and cayenne in a bowl and mix it well. Massage the spice rub into the pork butt, coating on all sides. Place the pork in a large Dutch oven and add beer, cider vinegar and liquid smoke. Cover and cook for 3 hours, basting occasionally.

When the meat falls off the bone easily, pull it apart into shreds with 2 forks, and return it to the dutch oven, away from the heat.

While the meat is in the oven, prepare the barbecue sauce by heating the butter in a small sauce pan, then adding the remaining ingredients mentioned. Cook on medium/low for about 10 minutes until nice and thick.

In a blender or food processor prepare the cilantro sour cream by combining the sour cream, cilantro and lime juice. Blend well and transfer to a bowl. Add salt to taste.

Assemble Nachos: tortilla chips on the bottom, then shredded pork, cheese, jalapeños, cilantro sour cream, and green salsa. Serve the barbecue sauce on the side, and feel free to add as many toppings as you like!