Pulled Pork Nachos With Green Chili Whipped Cream

Pork, the other white meat.  It’s really not the most popular cut of meat.  I admit, I don’t prepare it as often as beef or chicken.

I have a love-hate relationship with Pork. I tend to overcook it, and when it’s overcooked, it’s no good.

But, done right………pork can be a superstar!  Pork can be the Elizabeth Taylor of protein.  The Brad Pitt, the entire Kardashian family of the other white meats.

Please don’t question my judgment on superstars!

Case in point: Pulled Pork Nachos with Fire Roasted Tomato Sauce and Green Chili Whipped Cream.

I made this meal to share with friends over the Fourth of July.  Preparing it instantly transports me back to those dog days of summer, to the blast of fireworks and (unfortunately) to itchy mosquito bites.

It’s amazing how the simple art of sharing a meal can evoke memories that stick with you.

This, my friends, is the star of the show.  The Pork Shoulder Roast, aka the Pork Butt.  It really is a silly name for such a serious hunk of meat.

The first step in creating the perfect pulled pork is seasoning the roast.

The spices I used for the dry rub: paprika, cumin, chili powder, oregano, chipotle chili powder, salt, pepper and garlic powder.

Mix the seasonings together and rub 1/3 of the massage into the pork butt.  That was supposed to be funny……

Heat a tablespoon of oil in a deep pan or dutch oven over medium heat.  When hot, brown pork on all sides.  This searing will help to lock in all of the delicious juices.

Don’t get this part confused with cocktail hour!

After the pork has been seared, add the remaining dry ingredients and some orange juice, beer/cerveza and 2 juiced limes to the pot.  Cover and cook at 350 degrees for 3-4 hours depending on the size of your butt.  The pork butt.

While the pork is cooking, you can start on the fire roasted tomato sauce.  Heat a tablespoon of oil in a deep pan on medium/low.  Dice onion and cook in oil until slightly caramelized.  Add minced garlic and cook until it starts to smell really good.

Throw the fire roasted tomatoes and chipotle chilies in the blender until smooth and add them to the onion/garlic mixture.  If you want your sauce to be light on spice, cut back on the chipotles.

Then, add your chicken broth and season with salt.

My husband will be so proud that one of his onions made it in the post!

And now comes the fun part, assembly.  When your pork is finished cooking, it should fall apart and shred very easily.  So shred away.

I used a cast iron part to finish preparing my nachos.

I lined the bottom with tortilla chips and smothered them with the fire roasted tomato sauce.

Then, in between moments of shoving pork in my face, I managed to save and spread a layer of shredded pork over the chips.  I topped off the masterpiece with lots of shredded cheddar cheese.

I put the pot back in the oven, and broiled for a few minutes.  Just enough for the cheese to completely melt.

Then garnish with your favorite toppings: more cheese, avocado, sour cream, hot sauce, jalapenos, parsley.  But don’t forget the green chili whipped cream!

Trust me when I say this is one dish that tastes just as amazing as it looks!

• Pulled Pork
• Juice of two limes
• 1/2 cup orange juice
• 1 (12 ounce)  coke  or beer
• 1/2 teaspoon garlic powder
• 1 teaspoon oregano
• 1 teaspoon chipotle chili powder
• 1/2 tablespoon cumin
• 1 tablespoon smoked paprika
• 1 1/2 teaspoons salt + 1/2 teaspoon pepper
• 1 tablespoon canola oil
• 2-3 pound pork shoulder roast/butt

• Fire Roasted Tomato Sauce
• 1-2 cups of Pulled Pork Meat
• 28 ounce can fire roasted tomatoes
• 2-3 chipotle chilies (use less if you want to decrease spice)
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves minced garlic
• 1  1/2 cups chicken broth
• Bag of tortilla chips
• 1 cup shredded cheddar cheese
• sliced avocado, fresh parsley, sour cream, hot sauce and/or  cheddar cheese for topping

• Whipped Green Chili Cream
• 1/2 cup plain yogurt
• 4 ounces cream cheese
• 1 tablespoon chopped green chilis

Pulled Pork

Preheat oven to 350 degrees.  Combine seasonings (salt, pepper, smoked paprika, cumin, chipotle chili powder, oregano and garlic powder) together in a bowl and mix. Heat a large dutch oven over medium heat and add oil. Rub the pork with about 1/3 of the seasonings. Once the oil is hot, add the pork and sear on all sides until golden brown (about 2-3 minutes per side). Remove from heat and sprinkle pork with remaining seasonings. Pour in beer, orange juice, and lime juice.  Then cover and cook for 3-4 hours depending on size of roast. Check several times.  Shred pork with tongs or a fork and combine with remaining juices.

Fire Roasted Tomato Sauce

In a blender, combine the tomatoes and the chipotles chilies, blend until smooth.

In a large, deep skillet, heat the oil. Add the onion and cook over medium low heat until lightly caramelized. Add the garlic and cook for 1 minute or until fragrant. Pour in the tomato mixture and simmer, stirring until slightly thickened, about 5 minutes. (You can always add some tomato paste to help thicken the sauce.)  Stir in the chicken broth and boil the sauce over until slightly thickened. Season with salt.

Pre-heat the broiler. In a cast iron pot, layer tortilla chips on bottom.  Cover and coat the tortilla chips with the tomato sauce. Top with shredded pulled pork and cheddar cheese. Broil until cheese is melted and dish is heated through.  Remove from oven and top with your choice of toppings, including the whipped green chili cream.

Whipped Green Chili Cream

Combine yogurt and cream cheese. Beat until light and fluffy. Stir in the green chilies.

Serve alongside pork nachos.

Our newest contributor, Carol, lives locally “in the valley” with her husband and two children. She is a self-taught, family-taught, taste-bud-taught chef in her own kitchen. She is excited for the opportunity to share her love of food and cooking with you.