For The Pork

  • 2 pounds boneless blade pork roast, (Shoulder, Blade Boston Roast, Boston Butt)
  • 1 1/2 teaspoons smoked paprika
  • 1 1/2 teaspoons ancho chile powder
  • 1 teaspoon garlic powder
  • 1 teaspoon brown sugar
  • 1/2 teaspoon dry mustard
  • 2 teaspoons kosher salt
  • 3 cups pork stock, or beer
  • 1 teaspoon liquid smoke
  • 1 tablespoon apple cider vinegar, or white wine vinegar
  • 1/2 red onion
  • 2 carrots

  • For The Nachos And Toppings

  • 1 bag tortilla chips, low salt
  • 1/2 red onion, finely diced
  • 1 lime
  • 3 tablespoons fresh cilantro, chopped
  • 2 tablespoons queso fresco, crumbled
  • 1 red jalapeno chile, very finely sliced

  • For Cheese Sauce

  • 1 cup sharp Cheddar cheese, grated (4 ounces)
  • 1 tablespoon unsalted butter
  • 1 tablespoon flour
  • 1 cup whole milk
  • Pinch nutmeg, freshly grated
  • 1/2 teaspoon kosher salt
For the pork: make the spice rub by combining the smoked paprika and next 4 ingredients in a small bowl, mix well. Cut the pork shoulder in two equal pieces, or have your butcher do this when you buy it. Season both pieces of pork with a generous amount of spice rub all over and let marinate in the fridge, covered, for at least 1 hour, or overnight. When ready to cook, let the pork shoulder come to room temperature for 20 minutes and then season each piece of pork with 1 teaspoon of salt. Pre-heat oven to 300 degrees F and position the middle rack to be used. Place the pork in a medium size baking dish and pour in the pork stock, vinegar, and liquid smoke. Roughly chop the carrots and red onions, and lay them around the pork in the baking dish. Tightly cover the dish with tin foil and cook in the oven for 3.5 hours. You will know the pork is ready when it’s fork tender.

When the pork is 30 minutes from being ready, make the cheese sauce. Add the butter to a small sauce pan preheating over medium-low heat. When melted, add the flour and constantly whisk(or it will burn) until the mixture is light blonde in color, about 5 minutes. While whisking, slowly add the milk and raise the heat to medium. Keep whisking so no lumps form in the sauce and cook until the mixture thickens up a bit, about 5-7 minutes. You know it's ready when the sauce coats the back of a spoon. Lower the heat to low and add a small handful of cheddar and whisk until it's incorporated, continue doing this with all the cheese. Season with the nutmeg, salt, and check for seasoning. Keep cheese sauce on the lowest heat setting, and whisk it every once in a while.

In a small bowl, squeeze the juice of one lime over the diced red onions and let sit for 20 minutes. Pour off the lime juice and reserve pickled red onions for garnish later.

When the pork is ready, transfer it to a platter and use two forks to pull and shred it to pieces. Pour some of the braising liquid over the pulled pork to keep it moist. Assemble the nachos on a plate or platter by layering chips, pork, cheese sauce, more chips, all the toppings, cheese sauce, and more pork. Enjoy!

8 servings

Recipe courtesy of Bobby Parrish, FlavCity
http://www.flavcity.com/pulled-pork-nachos
Recipe courtesy of Bobby Parrish, FlavCity

Calories: 440 calories

Protein: 21 grams

Fat: 21 grams

Sodium: 980 milligrams

Cholesterol: 60 milligrams

Saturated Fat: 8 grams

Carbohydrates: 40 grams

Fiber: 3 grams