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CHILI-RUBBED PULLED PORK NACHOS




Source of Recipe


Marjorie, chef Tyler Boring


List of Ingredients




* 1 boneless pork butt, 4 to 5 pounds
* 1/2 cup chili rub, recipe follows
* 1 can Tecate beer
* 1 bag of corn tortillas chips
* Pinto beans
* Salsa Verde
* Sour cream
* Cilantro
* Cotija cheese


Recipe



Rub the pork butt on all sides with the rub. Let the roast sit, covered, until it comes to room temperature, about 2 hours.

If you have a grill, heat it to high. Sear the pork on all sides to mark it. Otherwise, skip to the next step.

Preheat oven to 225 degrees. Put the pork in a baking dish. Pour one can of beer over the pork. Wrap well with foil and put in the middle of the oven. Cook pork for 3 to 7 hours, depending on the oven and the size of the roast. The pork should reach an internal temperature of 165 to 170 degrees and the meat should be wonderfully tender. You should be able to shred it easily.

Pile chips on a platter. Cover with shredded pork. Spread some beans over the pork. Add the salsa verde. Add fresh cilantro leaves to taste. Add several dollops of sour cream. Sprinkle with cotija cheese. Serve.