Nachos with pulled pork and roasted pineapple - Tampa Bay Times

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Nachos are an imperfect food.

The parts that are good are really good, those coveted bites where the chip-to-toppings ratio is perfect. The parts that are bad are really bad, a soggy mess of congealed cheese.

When you make nachos at home, you have more control over the final product, especially the amount of time the chips must support all those yummy toppings before they get to your mouth.

With a couple of bags of tortilla chips on hand, I’ve made nachos quite a bit recently, an easy meal that can help use up all sorts of leftover items in your fridge.

They’re an ideal vessel for any leftover meats, like the pork shoulder I made recently for tacos. I scattered the rest on some blue corn chips and started building from there.

I had some fresh pineapple in the house, too, and pork and pineapple are a natural pairing. So I diced that up, threw in some black beans, then got to work on a sauce that could tie everything together. A can of chipotles in adobo sauce is a quick way to a flavorful one, especially when mixed with some sour cream and spices.

You can use any leftover meat you have for these nachos. They would be especially good with some thin slices of steak. If you make the pork for these nachos, you’ll have enough left over for another dish.

I scatter my chips in a single layer on a baking sheet, so the toppings get evenly distributed. The sauce goes on after the heartier toppings, which protects the chips from getting too soggy. This is a good time to use up any herbs or microgreens you have on hand, too. And some diced onion, for a crunchy, tangy finisher.

Nachos With Pulled Pork and Roasted Pineapple

For the chipotle sauce:

1 (7-ounce) can chipotles in adobo sauce

½ cup sour cream

2 tablespoons canola oil

1 teaspoon cayenne powder

1 teaspoon garlic powder

½ teaspoon cumin

1 teaspoon salt, plus more to taste

For the nachos:

1 pork shoulder roast

1 pineapple

1 cup cheddar cheese, shredded

½ cup black beans

½ red onion, diced

Handful of fresh cilantro, chopped

Make the chipotle sauce: Add all of the ingredients to a food processor. Process until smooth, then taste and adjust salt if needed. Refrigerate until ready to use.

Make the nachos: Season the pork roast with salt and pepper, then place it in a large glass baking dish filled with 1 inch of water and roast in a 450-degree oven for 1 hour. Reduce the oven temperature to 325 degrees, cover the roasting pan tightly with foil (if pork looks dry, add more water to the pan) and return to the oven. Roast for about 2 to 2 ½ hours, or until the pork is tender and easy to shred with a fork.

Cut top and bottom off pineapple, then remove outer layer and cut pineapple flesh into small pieces. You’ll only need about 1 cup for the nachos.

Line a baking sheet with aluminum foil and add a single layer of tortilla chips. Pull pork into smaller pieces, then scatter about 1 cup pork evenly atop chips. Sprinkle cheese, beans and pineapple on top of that, then spoon chipotle sauce on top. Bake in a 400-degree oven for about 10 to 12 minutes, until cheese is melted.

Remove from oven, top nachos with onions and cilantro and serve immediately.

Serves 2.

Source: Michelle Stark, Tampa Bay Times

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July 17, 2020 at 11:31AM
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Nachos with pulled pork and roasted pineapple - Tampa Bay Times

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