Pulled Pork Nachos

Recipe courtesy of Adam Marcum of The Rustic Goat

RECIPE
Servings: 2-3

8 oz Juanita's Tortilla Chips
2 cups Bellisimo low-moisture mozzarella, shredded
2 cups pulled pork (recipe below)
4 Tbs roasted red onions (recipe below)
4 Tbs candied jalapenos (recipe below)
1/4 cup roma tomatoes, diced
2 Tbs fresh cilantro, torn
2 Tbs green chili sour cream (recipe below)

To prepare the nachos: Preheat oven to 350 degrees. Layer a large platter with chips and top with about half of the pulled pork, red onions, jalapenos, roma tomatoes and cheese. Add another layer of chips and repeat with the remaining toppings. Bake for 8-10 minutes or until cheese is melted. Drizzle with green chili sour cream and garnish with the cilantro.

PULLED PORK
Makes about 2 1/2 lbs

2 1/2 lb pork shoulder
1/8 cup pomace oil (canola or vegetable works as well)
2 Tbs kosher salt
1 1/2 Tbs cumin, ground
1/2 Tbs ground black pepper
1/2 Tbs red pepper flakes
1/2 lime, juiced
1/2 lemon, juiced
1/2 orange, juiced
4 cups chicken stock
2 cups apple juice
4 garlic cloves

Cut the pork shoulder into cubes (3"x3"). Toss in oil and coat liberally with dry spices and salt. In a high heat pan sear all sides of the pork allowing it to brown and form a crispy exterior. After seared place the pork into a braising pan or Dutch oven and add liquid, garlic and citrus. (Cut citrus in half, squeeze and throw in whole.) Cover with lid or aluminum foil and bake at 350 degrees for 2 hours or until fork tender. Strain pork and pull apart with fork or paddle in a mixer. (It’s easiest when still hot.)

ROASTED RED ONIONS
Makes about 1/2 lb

1.5 lb red onions, julienne (1/8 x 1/8 x 2 inch)
2 Tbs Pomace oil (any oil blend will do)
Kosher salt and pepper to taste(Chef’s note: “I do an 8:1 salt to pepper ratio”)

Peel onion and cut in half from stem to root. Lay half onion flat on cutting board and remove the top leathery stem and root, cutting in at a 45 degree toward the center. Once cleaned, start your cut from the outside corner of the half moon facing the center and begin to follow the contour up the onion creating your julienne onion pieces. When cut, place in bowl and using your hands break up all the onion pieces to ensure even cooking and consistency. Toss in oil and season to taste. (Chef note: “The onion will sweeten up in the process so I always add tad more than I think I need.”) Lay onions evenly spaced on one sheet tray and bake in 350-degree oven for 20-30 minutes. Stir occasionally.

CANDIED JALAPENOS
Makes about 1/2 lb

1 lb jalapenos, cut into 1/2 inch rounds, seeds included
9 oz apple cider vinegar
8 oz granulated sugar
1 tsp cayenne pepper
1 /2 lime, zested and juiced

Slice jalapenos and blanch in boiling water for 2 minutes or until bright green and tender. Immediately shock in an ice bath and strain water off. Place remaining ingredients in a heavy bottom sauce pot and allow the sugar to dissolve. Add jalapenos and bring to a simmer. Allow the jalapenos to reduce in the liquid until they begin to turn a dark green/brown and shrivel in size. (The time is dependent on how tough you want your jalapenos to be. Chef note: “I prefer to take them down to a slightly chewy texture.”) When desired texture is achieved, remove jalapenos and set aside. Continue to reduce liquid until it coats the back of the spoon. Combine the cooled ingredients and store in refrigerator.

GREEN CHILI SOUR CREAM
Makes about 2 cups

1 cup sour cream
1/3 cup mayonnaise
3/4 cup canned diced green chiles
2 fresh jalapenos (seeded and stemmed)
1 tsp cumin, ground
1/2 tsp chili powder, dark
1/2 tsp onion powder

Kosher salt to taste In a blender pulse the chiles and jalapenos until smooth. Add remaining ingredients and mix together well.