Apple Braised Pulled Pork Nachos. Slow cooked, tender, juicy and oh-s0-flavourful, oven braised pulled pork is perfect for these amazing nachos. Great for game day parties like the Super Bowl or for get-togethers any time.
Apple Braised Pulled Pork Nachos
We love making a big batch of pulled pork at our house and using it for several meals. We use it for pulled pork with baked beans and cornbread or pulled pork pizza.
Pulled pork is also great as party food too, as in these incredible nachos that I can only simply say are the best I have ever eaten. Period.
Amazingly delicious game day food.
Need even more game day food inspiration? Take a look at our terrific collection of Super Bowl Food Ideas. Great for any game day year round.
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Apple Braised Pulled Pork Nachos
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Apple Braised Pulled Pork Nachos
Apple Braised Pulled Pork Nachos - no actual barbeque is used for our family favorite, succulent pulled pork that's slowly braised in apples and spices in the oven to form the incredible sauce.
Ingredients
- 5-6 pound pork shoulder or butt roast
For the dry rub
- ½ tsp powdered ginger
- 1 tsp cumin
- 1 tablespoon freshly ground black pepper
- 1 tablespoon dry thyme
- 1 tbsp garlic powder
- 1 tbsp dry oregano
- 1 ½ tbsp kosher salt
For the pulled pork
- 1 medium sized onion chopped
- 4 medium sized firm apples peeled and chunked
- ½ cup brown sugar
- ½ cup molasses
- ¼ cup Worcestershire sauce
- ¼ cup Dijon mustard
- ½ cup apple cider vinegar
- 3 tablespoons hot sauce, adjust to taste
- 1 ½ tsp salt
- 1 tsp freshly ground black pepper
- 1 cup apple juice
- 1 tsp powdered ginger
- 1 tsp Chinese five spice powder
You will also need
- grated cheddar cheese
- grated monterey jack or pepper jack cheese
- tortilla chips
- diced tomato
- diced avocado
- your favourite salsa
Instructions
- Begin by dry rubbing a 5 to 6 pound pork shoulder roast with the dry rub mixture. Rub all over the surface of the roast, cover and let sit in the refrigerator for several hours or overnight.
- Heat 4 tbsp oil in a large heavy bottomed skillet over medium heat and brown the roast on all sides. Transfer the roast to a covered roasting pan.
- Add the onions and apples to the pan.
- Mix together the brown sugar, molasses, Worcestershire Sauce, Dijon mustard, cider vinegar
- hot sauce, salt, pepper, apple juice, ginger and five spice powder.
- Pour all over the roast, apples and onions in the roasting pan. Cover with aluminum foil then the lid of the roasting pan.
- Roast in a 300 degree oven for several hours ( approximately 4-5) until the meat is very tender and falling off the bone.
- Remove the braising liquid to a saucepan, skim all the excess fat and reduce the liquid until it slightly thickens. At this point you can puree the sauce with an immersion blender or in a food processor to smooth it out and incorporate the cooked onions and apples. Serve over the pulled pork.
- Use the pulled pork along with montery jack and cheddar cheese to top tortilla chips and bake at 350 degrees F until the cheese has melted. Top with chopped avocado, tomatoes and green onions and serve with your favorite salsa.
Nutrition Information
Yield
12Serving Size
12 or more people with leftoversAmount Per Serving Calories 873Total Fat 55gSaturated Fat 20gTrans Fat 0gUnsaturated Fat 30gCholesterol 219mgSodium 1684mgCarbohydrates 35gFiber 4gSugar 28gProtein 58g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Stephanie
Sunday 20th of January 2013
Although I was intimidated by this recipe at first, each individual step was incredibly easy / straightforward. I could barely lift the meat out of the pan when it finished cooking because the meat was so tender that it just completely fell apart. I made this recipe in honour of my best friend's big 30th bday party - and it was certainly a crowd pleaser! I made two baking trays full of nachos, and they were both devoured in record time. Another notch in my culinary belt ;) thanks for the awesome recipe!
Stephanie
Sunday 13th of January 2013
I just read out the recipe to my husband - we are both drooling right now! This sounds like an epic undertaking and I can't wait to try it!!