- 4 pound pork shoulder
- 2 tablespoons canola oil
- 1/2 cup your favorite beer
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 12 (4-inch) corn or flour tortillas, torn into pieces
- 1/2 cup canola oil
- 4 ounces sharp white cheddar cheese, freshly grated
- 8 scallions, thinly sliced
- 2 jalapeno peppers, thinly sliced
- 1 avocado, cubed
- 1 mango, peeled and cubed
- 1/2 red onion, diced
- 2 cups cherry tomatoes, halved or quartered
- 1/2 cup freshly torn cilantro
- 3/4 lb good quality white American cheese, shredded or finely chopped
- 1/2 lb good quality fontina cheese, shredded or very finely chopped
- 1 cup half-and-half
- 2 tablespoons canned jalapenos or green chiles, finely chopped
- 1/2 teaspoon cumin (Optional. *See note in instructions)
- 1/2 teaspoon ground nutmeg (Optional. *See note in instructions)
- 1 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Pulled pork – (You can easily make the pork ahead of time!)
- Heat a large skillet over medium-high heat and add the canola oil. Add the pork and sear on all sides until golden, about 2 minutes per side.
- Place the pork in the crockpot with the beer and add the salt, pepper and spices. Cook on low for 12 hours or high for 6 to 8 hours. Once finished, the pork should shred easily with a fork.
- Before serving the pork, I like to crisp it up in the oven. To do this, I spread the shredded pork in a large baking dish. Preheat the oven to 400 degrees F. Place the baking dish in the oven and roast for 30 minutes, tossing the pork with a fork every 10 minutes. You don't HAVE to do this step, but it really makes it taste like authentic carnitas.
- Heat a cast iron skillet over medium-high heat and add the canola oil.
- Add the tortilla pieces in batches (however many your skillet can hold in a single layer) and fry until golden brown.
- Remove and place on a paper towel to drain excess grease.
- Sprinkle the chips with salt and repeat until your tortillas are gone.
- Heat half and half over medium/high heat in a medium sized non-stick (or prepared cast iron skillet) skillet.
- Once simmering (bring to JUST before boil...when it starts bubbling up it's ready), reduce heat to low and stir in the cheese. Stir it in in batches, making it smooth each time.
- Stir constantly until fully melted.
- Stir in the jalapenos, ***cumin, ***nutmeg, red pepper flakes, and salt and pepper. *** (see below)
- Place skillet in the oven and broil for 3-4 minutes or until cheese begins to bubble and brown (optional)
(Dip can be kept in an airtight container in the fridge for 3-4 days. Microwave with a splash of half and half or milk to keep it creamy)
***Some don’t like the extra spice from the cumin and nutmeg. Add a small amount at a time and make sure you like it before adding the full amount. If you prefer just the cheesy taste, leave them out completely!
To assemble the nachos…
- Lay the chips in a layer on a large baking sheet (I like to cover mine with foil first).
- Sprinkle on the grated cheese then add on the pork.
- Drizzle on half of the queso.
- Place the nachos in the oven and cook until heated through and the cheese is melted.
- Remove the nachos and cover with the scallions, peppers, avocado, cilantro, mango, tomatoes and red onion. Drizzle more queso on to before serving!