Jerk Pulled Pork Nachos
Make this recipe with me on the Dishing up Durham show! Watch Season 1 - Episode 23.
Featuring: Archibald’s Orchard & Winery Hard Ginger Apple Cider
1 bone-in 4 lb pork shoulder
2 tbsp olive oil, divided
4 trimmed whole green onions, divided
1-inch piece gingerroot, crushed
3 cloves of garlic, peeled and crushed
1 cup jerk cooking sauce (try Grace brand)
2 cups Archibald’s Orchard & Winery Ginger Hard Apple Cider
1 underripe mango, peeled and finely diced
1/2 of an English cucumber, finely diced
1/2 small red onion, finely diced
Handful of fresh cilantro, chopped
Zest and juice of 1 lime
8 cups tortilla chips
2 cups grated jalapeño havarti
1 avocado, peeled and diced
1/4 cup plain 1%MF yogurt
● Generously season pork shoulder with salt and black pepper, then brown on all sides over high heat in a large sauce pot with 1 tbsp olive oil. Transfer browned pork to a rimmed dish and set aside.
● To sauce pot, add 2 green onions, ginger, garlic, jerk sauce and 1 cup of water, and bring to a simmer. Place pork back in pot, cover and cook over low heat until fork tender, about 3 hours.
● Transfer cooked pork to large mixing bowl, and when cool enough to handle, shred meat with two forks and discard bone. Toss shredded pork with some of the cooking liquid from the pot, about 1 1/2 cups until combined and set aside.
● Meanwhile reheat oven to 425°F degrees.
● Place mango, cucumber, red onion, cilantro and lime zest and juice in a small mixing bowl, adding remaining olive oil and stir to combine. Season to taste with salt and pepper and set aside. Thinly slice remaining green onion on a bias and set aside.
● Place tortilla chips on a parchment paper-lined baking sheet, top with cheese and 3 cups of reserved shredded pork (remaining pork can be frozen or used for sandwiches) and bake until cheese melts, about 10 to 12 minutes, then remove from oven, top with cucumber-mango salsa, remaining green onion, avocado, and a drizzle of yogurt and serve immediately.