Mike Garten
Cheesy, zesty pulled pork nachos are the ultimate appetizer for Super Bowl Sunday or speedy supper for any night of the week. Plus, you can make this filling meal in your Instant Pot!
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Yields:
8
servings
Total Time:
1
hour
15
mins
lb.
boneless pork butt, well trimmed and cut into 2-in. pieces (you should have about 2 lbs total)
jalapeños, halved and seeded
c.
fresh orange juice
c.
plus 3 tablespoons fresh lime juice, divided
small red onion, finely chopped
can (15-oz) low-sodium black beans, rinsed
oz.
extra sharp Cheddar, coarsely grated
plum tomatoes, seeded and cut into 1/4-in. pieces
c.
fresh cilantro, chopped
Sour cream and guacamole, for serving
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- In an Instant Pot, toss pork with coriander, cumin, oregano and 1 teaspoon each salt and pepper. Toss in garlic and jalapeños, then pour orange juice and 1/4 cup lime juice over top.
- Cover and lock lid and cook on high pressure for 40 minutes. Use quick release method to release pressure. Using a slotted spoon, transfer pork to a large bowl, discarding garlic and jalapeños. Shred meat, then pour 1 cup cooking liquid over the top and toss to combine, adding more if meat seems dry.
- While pork is cooking, toss onion with remaining 3 tablespoons lime juice and 1/2 teaspoon each salt and pepper. Let sit, tossing occasionally, until ready to use.
- Heat oven to 450°F. On a large rimmed baking sheet, toss tortilla chips and black beans with half of Cheddar. Sprinkle with 2 cups pork (save the rest for another use) and then remaining cheese and bake until cheese has melted, about 7 minutes.
- Meanwhile, toss tomatoes with onion and fold in cilantro. Spoon over nachos along with sour cream and guacamole.
Did you make this recipe? Comment below!
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Source : Goodhousekeeping
