Spicy Shredded Pork Nachos Recipe

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These tasty nachos have interesting spicy and sweet flavors that complement each other perfectly. A great dish for party gatherings.
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Servings:
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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
  • jalapeño - sliced for garnish if desired
Container: Roasting pan, saucepan, large serving platter
Directions
PREP
20 mins
COOK
3 hrs
  • Preheat oven to 325° 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 200°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 sauté 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 350°F oven for 5-10 minutes.
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