Toast the coriander, cumin, fennel, and peppercorns in a pan over medium heat. Grind toasted spices using a mortar and pestle. Combine with salt, dry mustard, and chili powder. Coat the pork with spice rub. Let rest 1 to 2 hours or refrigerate overnight.
Recipe
Description
Crispy tortilla chips loaded with layers of tender pulled pork and all the best toppings, these nachos are a fan favorite.
Servings and Ingredients
Ingredients
Serves 8
Quantity | Ingredient | Add |
---|---|---|
Pulled pork | ||
2 ½ lbs. pork butt | ||
1 tsp. coriander seed | ||
1 tsp. cumin seed | ||
1 tsp. fennel seed | ||
1 tsp. black peppercorns | ||
2 tsp. kosher salt | ||
1 tsp. dry mustard | ||
1 tsp. chili powder | ||
3 tbsp. brown sugar | ||
2 tbsp. vegetable oil | ||
½ c. chipotle barbecue sauce | ||
½ c. chicken stock | ||
Nachos | ||
Tortilla chips | ||
Sour cream | ||
Pickled red onions | ||
1 small jalapeno, diced | ||
1 small tomato, diced | ||
Radishes, thinly sliced | ||
Cotija cheese | ||
Fresh cilantro |
Things To Grab
- Mortar and pestle
- Dutch oven
- Large board or platter
Directions
Heat oven to 300 degrees.
Add vegetable oil to dutch oven and sear pork, rendering off fat. Add brown sugar, ½ cup barbecue sauce, and chicken stock into the pot to deglaze and braise.
Cover pot and roast pork 3 hours, or until tender. Let rest 30 minutes, then shred. Mix ½ cup of the drippings from the pot into the pulled pork.
Layer tortilla chips in a single layer on a large board or platter. Cover with pulled pork, sour cream, cotija, jalapeños, tomatoes, and pickled red onions. Top with radishes and fresh cilantro.
Recipe Source:
Courtesy of Coca-Cola