Pulled Pork Nachos
"I've decided to give nachos a Southern-style update. Imagine slow-cooked pulled pork drizzled with sweet-and-tangy barbecue sauce and ladled with creamy cheddar. It's finished off with cilantro-sour cream, pickled jalapenos and a sprinkling of queso fresco. Each of the components is delicious in its own right, but paired together you get something truly sublime. The only way these nachos could get any better is if they're washed down with an ice-cold beer. And that, my friends, is how to earn a culinary diploma!..."
INGREDIENTS
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1 bag good-quality tortilla chips
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2 cups warm pulled pork (recipe below)
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Barbecue sauce (recipe below), to taste
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Cheddar cheese sauce (recipe below), to taste
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Pickled jalapenos
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Queso fresco or Cotija cheese, crumbled
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Cilantro-sour cream (recipe below)
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Salsa verde
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Hot sauce
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2 tablespoons paprika
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1 tablespoon kosher salt
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1/2 teaspoon black pepper
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1/2 teaspoon garlic powder
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1/4 teaspoon chili powder
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1/4 teaspoon mustard powder
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1/8 teaspoon cayenne pepper (optional)
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3 1/2 to 4-pound bone-in pork butt, fat intact (also known as pork shoulder)
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1/2 cup lager-style beer (like Budweiser)
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1/2 cup cider vinegar
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1 tablespoon liquid smoke
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2 tablespoons unsalted butter
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1 1/2 cups ketchup
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1/3 cup Worcestershire sauce
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1/4 cup steak sauce or marinade (such as Dale's or Allegra)
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1/4 cup pure maple syrup
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2 tablespoons packed brown sugar
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2 tablespoons cider vinegar
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1/2 teaspoon onion powder
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1/8 teaspoon liquid smoke
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Generous amount of freshly ground pepper
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2 eggs
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1 cup (8 ounces) evaporated milk
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1 teaspoon dry mustard powder
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1/2 teaspoon Worcestershire sauce
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1/2 teaspoon hot sauce
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8 ounces extra-sharp cheddar cheese, shredded
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1 tablespoon cornstarch mixed with 1 tablespoon water
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Kosher salt, to taste
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1/2 cup sour cream
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1 tablespoon chopped fresh cilantro leaves
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1 teaspoon freshly squeezed lime juice (about half a lime)
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Kosher salt, to taste
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