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Spicy Shredded Pork Nachos Recipe

Submitted by RecipeTips.com

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These tasty nachos have interesting spicy and sweet flavors that complement each other perfectly. A great dish for party gatherings.

Spicy Shredded Pork Nachos Recipe (+)

Directions

Preheat oven to 325Â° F.
Mix all the spices together in a small bowl.
Place the roast on a large piece of tinfoil.
Rub the roast al over with the spice mixture.
Place the roast with the tinfoil under it in a roasting pan.
Pour 2 tablespoons oil over the roast.
Cover tightly with foil.
Roast the pork for 2-2 1/2 hours or just until very tender.
Remove from the oven, reserving the juices in the bottom of the pan.
Allow the roast to cool slightly. Chop and shred the pork and return it to the pan juices in the roaster.
Mix the meat in with the juices and keep it warm in a low 200Â°F oven.
For the marmalade sauce, mix the celery, juice, red curry paste and ginger in a saucepan.
Bring to a boil, then reduce the heat and simmer for 45 minutes.
It will reduce down and thicken somewhat as it simmers.
Add the marmalade and cook 15 minutes more.
Remove from heat and stir in cilantro and salt.
Heat a skillet over medium heat with two teaspoons of olive oil.
Add the red and yellow pepper and sautÃ© for 2-3 minutes. Add the drained beans and heat through. Set aside.
To assemble, layer half of the chips on a serving platter.
On top of the chips, layer the seasoned pork; then drizzle the marmalade sauce on top of the pork.
Next, add a layer of the pepper and bean mixture; then add a layer of cheese and half of the green onions.
Repeat the layers and cook in the microwave for 5 minutes or just until the cheese is melted. They can also be cooked in a 350Â°F oven for 5-10 minutes.

Container: Roasting pan, saucepan, large serving platter

Prep Time: 20 minutes

Cook Time: 3 hours

Servings: 10

Enter desired servings:

Ingredients

		RUB:
-		1 tablespoon paprika
-		1 1/2 teaspoons cinnamon
-		1 1/2 teaspoons salt
-		1 teaspoon black pepper
-		1/2 teaspoon chili powder
-		1/2 teaspoon garlic powder
-		1/2 teaspoon cayenne pepper
-		1/2 teaspoon ground corriander
-		1/2 teaspoon nutmeg

		MEAT:
-		3 pounds pork shoulder roast
-		2 tablespoons olive oil

		ORANGE MARMALADE SAUCE:
-		1 stalk celery
-		2 cups orange juice
-		1/2 teaspoon ginger
-		6 ounces orange marmalade
-		1 tablespoon cilantro - fresh and chopped
-		1 teaspoon salt
-		1 teaspoon red curry paste
-		1 red pepper - chopped
-		1 yellow pepper - chopped
-		1 tablespoon olive oil
-		12 ounces black beans - rinsed and drained
-		15 ounces tortilla chips
-		1 cup Monterey Jack cheese - shredded
-		1 cup red pepper cheese - shredded
-		sour cream - for garnish if desired
-		jalapeÃ±o - sliced for garnish if desired

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