Pork post CLOSE UP nacho plate

Shredded Pork Loaded Nachos

Pork shoulder made the perfect topping for loaded nachos. This versatile Mexican “carnitas” inspired recipe for shredded pork uses locks in the flavors of blood orange, cinnamon and cumin using chicken stock instead of the traditional lard. The result is shredded pork perfect for any dish that calls for tangy, tender and juicy.

If you love Mexican food, this could be a hard decision: tacos or nachos? We decided were in a cheese-loving mood, especially with the Super Bowl so near. Our “perfect snack” nachos involved loading up black beans, corn, Asadero (or substitute Provolone in an pinch), Cheddar and Monterrey jack cheese onto a giant baking tray covered with lightly oiled tortilla chips. Then we placed the tray into the oven at 275 degrees and waited for the cheese to melt. Once it’s fresh out of the oven, top it with your favorite salsa. We used a simple restaurant-style salsa of diced tomatoes and onions, chopped cilantro covered in Meyer lemon juice and sprinkled with salt – chopped and diced jalapenos are optional. And. Voilà loaded nachos!

If you’re in a sliders mood, pan fry the shredded pork along until crispy, extra points if you use the fat skimmed from earlier. Add your favorite mesquite barbecue sauce to pan and simmer until sauce thickens. Along with some hearty slider buns and dollops of coleslaw, and you may just call this your new favorite Mexican BBQ shredded pork sliders.


Pork post FULL nacho plate


Shredded Pork Mexican Style

Tangy and tender shredded pork is the perfect topper for a nachos dish with the works. Other options for shredded pork include easy tacos with cilantro, onions, lemon, and salt or add your favorite barbecue sauce to make excellent tangy sliders. Bonus: makes a delicious rich broth that you can freeze and save for a future dish.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Yield: serves 5-8

– 3 ½ lbs pork shoulder boneless
– 3 cups chicken stock, unsalted
– 2 large blood oranges
– 1 large white onion
– 5 medium garlic cloves
– 3 Japanese chili pods
– 1 tbsp whole pepper corns
– 1 tbsp cumin
– ¼ tsp cinnamon
– ¼ cup Kosher salt

1. Chop oranges and onion into 4 pieces each. Peel and crush garlic cloves. 2. Chop pork shoulder into 3-inch cube pieces. 3. Add ingredients and spices in Dutch oven. 4. Pour chicken stock over ingredients and add water to cover completely. 5. On high heat, bring to boil. 6. Reduce to medium-low heat and allow to simmer for 10 minutes. 7. Skim off any foam, cover loosely, leave lid ¼ inch open and let simmer for 1 hour & 30 minutes. Cook until meat is tender and pulls apart easily. 8. Allow to cool 45 minutes to 1 hour. 9. Shred meat with forks.

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