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
Appetizer
Spicy Pulled Pork Nachos
Primary Media
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