With the Super Bowl coming up, I decided to test out a twist on one of my favorite snacks: BBQ Nachos! I normally make them with rotisserie chicken that I shred and stir with barbecue sauce. This time I decided to mix it up a bit and make some pulled pork. The result was a delicious and perfect snack for my crowd of college friends during last night’s Patriots game!
Pulled Pork Nachos2 lb. pork shoulder, boneless 2 tsp. cumin 2 tsp. cinnamon 2 tsp. oregano (preferably Mexican) 2 tsp. Kosher salt 2 tsp. hot paprika 2 tsp. hot chili powder 3 cloves garlic, crushed 2 tsp. red pepper flakes 2 tsp. grated ginger 2 tbsp. vegetable oil 1 bottle beer 1/2 cp. grapefruit juice, freshly squeezed 1/4 cp. brown sugar 1/2 cp. favorite barbecue sauce 6 cps. tortilla chips 4 scallions, chopped 2 cps. cheddar cheese, shredded 2 jalepeños, sliced into rings, with or without seeds
Preheat the oven to 325°F.
Score the skin and fat of the pork shoulder about every inch. Mix cumin, cinnamon, oregano, salt, paprika and chili powder together. Rub the seasoning all over the pork should getting into every slice of skin.
In a dutch oven, heat the oil with garlic, ginger and red chili flakes over medium high heat. Sear the pork shoulder on all sides. Add beer and grapefruit juice, scraping up all the brown bits. Sprinkle the brown sugar ontop and cover the dutch oven and place in oven. Braise the pork shoulder for 4 hours or until the pork is falling apart. Let cool 15-20 mins. Shred pork and stir in barbecue sauce.
Spread tortilla chips on a baking sheet. Top with pulled pork, shredded cheese, and jalapeños. Bake in 400°F oven until cheese is melted, about 8 minutes. Top with scallions. Enjoy!