Serves 8
Ingredients:
- Pork:
± 1.5 kgs pork shoulder - 2 Tbsp Staffords Balsamic Vinegar
- 125ml tomato sauce
- 60ml Staffords Honey
- 3 Tbsp roughly chopped chipotle peppers in adobo sauce
- 1 Tbsp Worcestershire sauce
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 250ml chicken stock
Nachos:
1 x 400g can black beans, rinsed and drained
1 small red onion, finely diced
2 medium tomatoes, finely diced
300g cheddar cheese, grated
250g corn tortilla chips
Salsa:
1 small pineapple, peeled and finely diced
¼ red onion, finely diced
Small bunch coriander, roughly chopped
Zest and juice of 1 lime
Coriander leaves, for garnish
Method:
For the pork:
Slice the pork shoulder into 3-4 smaller pieces.
Combine all of the pork marinade ingredients, minus the chicken stock, in a bowl.
Add the pork shoulder and toss the meat in the marinade
Cover with cling film and refrigerate for at least 2 hours, or for best results – overnight.
Remove the pork from the fridge and preheat the oven to 170˚C.
Place the pork pieces in a heavy based Dutch oven or similar pot with a lid.
Add the chicken stock to the marinade bowl.
Mix it into the residual marinade and pour the mixture all over the pork.
Cover with the lid and bake in the oven for about 3 hours, turning the pieces of pork over every 1 hour, until very tender.
Remove the pot from the oven and increase the heat of the oven to 200˚C.
Use tongs or two forks, shred the meat into chunks.
Put the pot back in the oven, uncovered, and roast until the sauce is thickened.
About 30 minutes.
For the nachos:
Preheat oven to 200˚C.
Combine black beans, onion, tomatoes and cheddar in a large bowl.
Mix well.
Add the tortilla chips and toss thoroughly.
Spread mixture out on a baking tray and bake for 10 minutes in the upper third of the oven until the cheese has melted and the tortilla chips are turning golden brown.
For the salsa:
Combine all ingredients in a medium sized bowl.
Season lightly with salt and mix.
To assemble:
Spoon generous dollops of shredded saucy pork in and around the baked nachos.
Scatter with a little salsa and serve with the remaining salsa on the side.
Finish with fresh coriander and enjoy!