Pickle Pulled Pork Nachos

Ingredients

—PICKLE PULLED PORK—
1 Tbsp kosher salt
1 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp smoked paprika
2 tsp cumin
2 tsp cracked pepper
3 Tbsp brown sugar
1 bottle (2 oz) Mt. Olive Pickle Juicers
1 (3-4) lb bone-in pork shoulder
2 yellow onions, roughly chopped

—NACHOS—
2 cups shredded cheddar cheese, divided
Round tortilla chips
1 cup pickle pulled pork
Mt. Olive Jalapeno Slices (plus 2Tbsp brine)
⅓ cup sour cream
Guacamole, cilantro, scallions and lime for serving

Instructions

1. —OPTION 1: PICKLE PULLED PORK in Dutch oven—
2. Combine all dry ingredients and whisk until combined, then pour in pickle juice and stir.
3. Rub generously all over pork and set aside.
4. Preheat oven to 300 degrees F.
5. Cover the bottom of a dutch oven with the onions.
6. Nestle the pork on top and roast, uncovered, basting hourly, until fall-apart tender, about 8-10 hours.
7. —OPTION 2: PICKLE PULLED PORK in slow cooker/crockpot—
8. Place ingreidents in a crockpot on low and cook, covered, for 10-12 hours.
9. —NACHOS—
10. In a large sheet pan, make a football shape with 1 cup cheese.
11. Layer the tortilla chips on top and cover with pulled pork and another layer of cheese.
12. Broil or bake in a 400F oven until the cheese is melted and browned in places.
13. While the nachos cook, whisk together the sour cream and jalapeno brine and transfer to a squeeze bottle.
14. When nachos are done, remove from the oven and surround with toppings.
15. Add laces to the nacho “football” using your squeeze bottle of sour cream. Enjoy!

Servings: 6

Ready in: 605

Course: Appetizer Main Dish Snack

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