Pulled Pork Juice of two limes ½ cup orange juice 1 (12 ounce) coke or beer ½ teaspoon garlic powder 1 teaspoon oregano 1 teaspoon chipotle chili powder ½ tablespoon cumin 1 tablespoon smoked paprika 1½ teaspoons salt + ½ teaspoon pepper 1 tablespoon canola oil 2-3 pound pork shoulder roast/butt Fire Roasted Tomato Sauce 1-2 cups of Pulled Pork Meat 28 ounce can fire roasted tomatoes 2-3 chipotle chilies ( use less if you want to decrease spice ) 2 tablespoons olive oil 1 small onion, diced 2 cloves minced garlic 1 1/2 cups chicken broth Bag of tortilla chips 1 cup shredded cheddar cheese sliced avocado, fresh parsley, sour cream, hot sauce and/or cheddar cheese for topping Whipped Green Chili Cream ½ cup plain yogurt 4 ounces cream cheese 1 tablespoon chopped green chilis
Ingredients
Pulled Pork
Juice of two limes
½ cup orange juice
1 (12 ounce) coke or beer
½ teaspoon garlic powder
1 teaspoon oregano
1 teaspoon chipotle chili powder
½ tablespoon cumin
1 tablespoon smoked paprika
1½ teaspoons salt + ½ teaspoon pepper
1 tablespoon canola oil
2-3 pound pork shoulder roast/butt
Fire Roasted Tomato Sauce
1-2 cups of Pulled Pork Meat
28 ounce can fire roasted tomatoes
2-3 chipotle chilies (use less if you want to decrease spice)
2 tablespoons olive oil
1 small onion, diced
2 cloves minced garlic
1½ cups chicken broth
Bag of tortilla chips
1 cup shredded cheddar cheese
sliced avocado, fresh parsley, sour cream, hot sauce and/or cheddar cheese for topping
Whipped Green Chili Cream
½ cup plain yogurt
4 ounces cream cheese
1 tablespoon chopped green chilis
Instructions
Pulled Pork
Preheat oven to 350 degrees.
Combine seasonings (salt, pepper, smoked paprika, cumin, chipotle chili powder, oregano and garlic powder) together in a bowl and mix.
Heat a large dutch oven over medium heat and add oil.
Rub the pork with about ⅓ of the seasonings.
Once the oil is hot, add the pork and sear on all sides until golden brown (about 2-3 minutes per side). Remove from heat and sprinkle pork with remaining seasonings.
Pour in beer, orange juice, and lime juice.
Then cover and cook for 3-4 hours depending on size of roast. Check several times.
Shred pork with tongs or a fork and combine with remaining juices.
Fire Roasted Tomato Sauce
In a blender, combine the tomatoes and the chipotles chilies, blend until smooth.
In a large, deep skillet, heat the oil. Add the onion and cook over medium low heat until lightly caramelized.
Add the garlic and cook for 1 minute or until fragrant.
Pour in the tomato mixture and simmer, stirring until slightly thickened, about 5 minutes. (You can always add some tomato paste to help thicken the sauce.)
Stir in the chicken broth and boil the sauce over until slightly thickened.
Season with salt.
Pre-heat the broiler. In a cast iron pot, layer tortilla chips on bottom.
Cover and coat the tortilla chips with the tomato sauce.
Top with shredded pulled pork and cheddar cheese.
Broil until cheese is melted and dish is heated through.
Remove from oven and top with your choice of toppings, including the whipped green chili cream.
Whipped Green Chili Cream
Combine yogurt and cream cheese.
Beat until light and fluffy.
Stir in the green chilies.
Serve alongside pork nachos.
Recipe by Debt Free Spending at https://www.debtfreespending.com/pulled-pork-nachos-with-green-chili-whipped-cream/