(Web Exclusive) Round 2 Recipe: Pork Nachos
Source: www.foodnetwork.com/recipes/sandra-lee/pork-nachos-recipe.html
Ingredients
- 2 cups baked corn chips
- 1 cup leftover slow-cooked orange pulled pork
- 1 cup leftover corn and black bean salsa
- 1 cup shredded Cheddar
- 1/2 cup sour cream, optional
- 1 medium onion, chopped
- 1 (10-pound) bone-in pork shoulder, picnic cut
- 2 tablespoons soy sauce
- 1 tablespoon chopped garlic
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 1 cup orange marmalade
- 20 corn tortillas
- 1 tablespoon canola oil
- 1 teaspoons chili powder
- Salt and freshly ground black pepper
- 4 ears corn, shucked or 4 1/2 cups frozen or canned corn kernels
- 1 (28-ounce) can diced tomatoes, well drained
- 1 (15-ounce) can black beans, drained and rinsed
- 1/2 medium red onion, diced
- 1 jalapeno, seeds removed and diced
- 2 tablespoons chopped cilantro leaves
- 2 tablespoon lime juice
- 1 teaspoon, chopped garlic
- 15 corn tortillas
- Canola oil spray
Directions
- Pre-heat oven to 350 degrees F
- In an oven-proof baking dish add half of the corn chips in a single layer.
- Cover with half the pork, half the salsa, and then half the cheese.
- Continue layering with remaining ingredients ending with the cheese.
- Bake for 10 to 15 minutes or until cheese is melted, bubbling and lightly browned.
- Top with sour cream, if desired, and serve hot.
- Click here to see how it's done.
- Place the onions in the bottom of a 5-quart slow cooker.
- Place the pork shoulder, fat and skin side up.
- in the slow cooker.
- In a medium bowl stir together soy sauce, garlic, salt pepper and orange marmalade.
- Pour mixture over the pork.
- Cover and cook on low for 8 hours.
- Remove shoulder to a serving platter and let rest for 5 minutes.
- Break up some of the meat with a fork and arrange on platter.
- 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.
- Wrap the tortillas in damp towels, 10 to a towel and microwave on high for 30 seconds.
- Set out pork and tortillas with Cabbage Slaw and have guests assemble their own tacos.
- Set up grill or indoor grill pan over medium heat.
- In a small bowl combine canola oil, chili powder, and salt and pepper, to taste.
- Brush corn with oil mixture.
- Place on hot grill and cook 10 minutes, turning frequently.
- Remove to a cutting board and let cool for a few minutes.
- When cool enough to handle, cut kernels from the cob.
- In a large bowl combine tomatoes, beans, onion, jalapeno, cilantro, lime juice, garlic and grilled corn.
- Season with salt and pepper and mix well.
- For Corn Chips:
- Preheat oven to 400 degrees F.
- Cut each tortilla into 8 triangular portions.
- Arrange in a single layer on sheet pans.
- Spray with canola oil cooking spray to help them crisp up, sprinkle with salt and bake until crisp and lightly browned about 10 minutes.
- Allow to cool and serve with salsa.