Skill level: Moderate
Who will you be cheering on this weekend? No matter who it is, these Autumn Glory braised pulled pork nachos will make everyone a winner!
Ingredients
- Pork shoulder (approx. 5- 5 and ½ lbs)
- 2-3 tablespoons pork rub
- Drizzle of olive oil
- 4 Autumn Glory® apples, cored and cut into small pieces
- 1 yellow onion, finely diced
- ¼ cup brown sugar
- ½ cup Dijon mustard
- ¼ cup molasses
- ¼ cup Worcestershire sauce
- ½ cup apple cider vinegar
- ¾ cup apple juice
- 1 teaspoon sale
- 1 teaspoon pepper
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 teaspoon Chinese 5-spice
For assembly
- Tortilla chips
- 1 Autumn Glory apple, cut into thin matchsticks
- Purple onion, finely diced
- Tomato, diced
- Avocado, diced
- Sharp cheddar cheese, grated
- Scallions, chopped
- Sour cream, salsa, and/or guac for serving
Directions
- Rub pork shoulder generously with dry rub. Cover and refrigerate for at least 5 hours, preferably overnight.
- Once ready, heat olive oil in a large skillet over medium-high heat. Brown pork on all sides. Transfer to a roasting pan (be sure it has a lid for later!)
- Add apples and onion to the pan. Set aside.
- Mix sugar, mustard, molasses, Worcestershire sauce and vinegar. Pour mixture over top roast, then cover with lid.
- Roast at 310°F for approx. 4 hours. When done, the meat will be very tender/shreddable.
- Once done, remove all extra liquid (including cooked-down apples and onions) and transfer it to a pot.
- Cook the liquid over medium heat and reduce it until thickened. Then, remove the sauce from heat and transfer it to a high-powered blender. Pulse/puree until smooth.
- Shred pork, discarding any large pieces of fat, etc.
- Combine shredded/trimmed pork with prepared sauce in a large bowl or pot.
- Place a layer or two of tortilla chips on a large tray or plate. Then layer pork, apple matchsticks, onion, tomato, and avocado. Top with shredded cheese and scallions. Serve with dips as shown and additional toppings as desired.
