Sunday, September 29, 2013
Kalua Pork Nachos
2 pounds pork butt roast (Young's Fish Market)
1 Tb Hawaiian sea salt (Alaea Red Hawaiian Salt)
1 can black beans, 15 oz drained
1 Cup of shredded cheddar, jack, mozerella cheeses (or the 3-cheese blend in a bag works too) (Naked Cow Dairy)
Fresh made guacamole to top (farmers markets)
Pickled sliced jalapeno peppers to top (farmers market)
Preheat oven to 325 degrees. Rub your pork butt with sea salt and wrap in foil (Brennecke’s uses tea leaves, but until I see those in Ralphs, foil it shall be). Seal the foil completely. Place in a roasting pan with water at the bottom.
Bake around 5 hours, or until the internal temperature reaches 145 degrees F (63 C).
Remove and let cool before shredding, and sprinkle the shredded meat with a dash more Hawaiian salt.
Put a layer of chips down first, then pile on the beans, pork, cheese – and repeat, like you’re making lasagna. Once you’ve put on the final layer of cheese, pop the whole plate under the broiler for a few seconds until the cheese is melted. I like to assemble my nachos in a pie plate just so I can pop it in the oven without fear. Then add the final touches of guacamole, sour cream, and pickled jalapeno.