Game Day Nachos
Updated Aug. 26, 2022
- Total Time
- 5 to 7 hours, largely unattended
- Rating
- Comments
- Read comments
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Ingredients
- 1bone-in pork shoulder, butt or picnic ham, 7 to 10 pounds
- Juice of 1 orange
- Juice of 1 lime
- 2tablespoons kosher salt
- 2tablespoons ground cumin
- 1tablespoon plus 1 teaspoon ground coriander
- 1tablespoon dark brown sugar
- 1tablespoon ground black pepper
- 4cloves garlic, peeled and minced
- Finely grated zest of 1 lime
- Juice of 1 lime
- 1cup sour cream
- 4 to 5cups (about 12 ounces) unsalted tortilla chips
- 4radishes, thinly sliced
- 1cup (about 6 ounces) shredded Cheddar
- 1cup coarsely chopped cilantro leaves
- 1cup sliced scallions
- Hot sauce to taste
For the Pork
To Assemble the Nachos
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Preparation
- Step 1
Place the pork in a large shallow bowl and pour the orange and lime juice over it, then turn the pork to coat. In a small bowl, mix the salt, cumin, coriander, brown sugar, black pepper and garlic. Discard excess juice from the bowl containing the pork, then rub the pork all over with the spice mixture. Cover with plastic wrap and refrigerate until ready to cook, or overnight.
- Step 2
Heat oven to 300. Remove pork from refrigerator, discard any juices and place in the bottom of a roasting pan. Cook for 5 to 7 hours, or until pork yields easily to the tines of a fork. Allow meat to rest for up to an hour.
- Step 3
When ready to serve, put pork on a cutting board, reserving the pan juices and fat. Using two forks, shred the meat off the bone, chopping it up if desired. Place in a large bowl and moisten with some of the reserved pan juices. Dice as much of the skin as you desire and add it to the meat, mixing to combine. Cover and keep in a warm oven until ready to use.
- Step 4
To assemble the nachos, mix the lime zest and remaining juice into the sour cream in a small bowl, then refrigerate until needed. On a large platter, spread half the tortilla chips and cover with a layer of about half the meat. Sprinkle with half the sliced radishes and a third of the grated cheese. Repeat with another layer of chips, meat, radishes and cheese, then top with the sour cream, scallions, cilantro leaves and any remaining cheese. Serve with hot sauce.
Private Notes
Comments
This is my favorite nacho recipe, but more importantly, it's my favorite slow cooked pork recipe. I have had great success using 2 lean pork tenderloins in the slow cooker (a prior pork shoulder was just too fatty), and while it's more expensive there is never any waste. I could eat this pork a million ways, but on these nachos is very delish.
Don't discard juice and cook on slow cooker for 7-8 hours.
I will definitely make these again with a few adjustments. I cooked a 3.25 lb. pork shoulder, it made a huge platter of nachos. I cooked at 300 for 4-5 hours, they were almost overcooked, certainly no juices left. After the first hour i would lower the temp to 250 or shorten the cooking time considerably. Second - the nachos should be built on a baking sheet, go back in the oven before adding the scallions and cilantro. I used warm meat, but they were cold in 10 minutes, cheese never melted.
We’ve used the recipe for the pork as a super bowl game day staple, but instead of nachos, we use it for tacos, just add crema, pico de gallo and salsa! Easier to eat than nachos, with all the flavor!
Substitute a big package of country-style ribs instead of the pork shoulder- its the same meat but skips the waste and logistical challenge of a bowling-ball size clod of pork. Cooks more evenly and improves marinade penetration.
That is a lot of meat for any plate of Nachos. I have made this and they are delicious but I think a smaller pork roast would be more appropriate. Otherwise you have way more than 10-12 portions and definitely Game Day fare..
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