(Web Exclusive) Round 2 Recipe: Pork Nachos
Serves: 4
Gideon Batz
1 January 1970
Based on User reviews:
46
Spice
47
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Cheddar (shredded)1 cup
Sour Cream (optional)1 medium
Onion (chopped)2 tbsps
Soy Sauce1
Salt1 cup
Orange Marmalade1 tbsp
Canola Oil1 tsps
Chili Powder1 medium
Red Onion (diced)2 tbsps
Cilantro Leaves (chopped)2 tbsp
Lime JuiceDirections:
1
Watch how to make this recipe
2
Pre-heat oven to 350 degrees F In an oven-proof baking dish add half of the corn chips in a single layer
3
Cover with half the pork, half the salsa, and then half the cheese
4
Continue layering with remaining ingredients ending with the cheese
5
Bake for 10 to 15 minutes or until cheese is melted, bubbling and lightly browned
6
Top with sour cream, if desired, and serve hot
7
Place the onions in the bottom of a 5-quart slow cooker
8
Place the pork shoulder, fat and skin side up
9
In the slow cooker
10
In a medium bowl stir together soy sauce, garlic, salt pepper and orange marmalade
11
Pour mixture over the pork
12
Cover and cook on low for 8 hours
13
Remove shoulder to a serving platter and let rest for 5 minutes
14
Break up some of the meat with a fork and arrange on platter
15
Leave the rest of the meat on the bone to keep it warm and moist and let your guest pull it off the as they need it
16
Wrap the tortillas in damp towels, 10 to a towel and microwave on high for 30 seconds
17
Set out pork and tortillas with Cabbage Slaw and have guests assemble their own tacos
18
For Salsa: Set up grill or indoor grill pan over medium heat
19
In a small bowl combine canola oil, chili powder, and salt and pepper, to taste
20
Brush corn with oil mixture
21
Place on hot grill and cook 10 minutes, turning frequently
22
Remove to a cutting board and let cool for a few minutes
23
When cool enough to handle, cut kernels from the cob
24
In a large bowl combine tomatoes, beans, onion, jalapeno, cilantro, lime juice, garlic and grilled corn
25
Season with salt and pepper and mix well
26
For Corn Chips: Preheat oven to 400 degrees F
27
Cut each tortilla into 8 triangular portions
28
Arrange in a single layer on sheet pans
29
Spray with canola oil cooking spray to help them crisp up, sprinkle with salt and bake until crisp and lightly browned about 10 minutes
30
Allow to cool and serve with salsa