gominokouhai | Pullèd pork margarita nachos (Reply)

I twitted about this some time ago (I believe with the comment (I am a fucking genius), and there was some online interest in the recipe (paging nanila). At the time, the recipe was get 1CheshireCheese's awesome El Gringo cheese and make nachos with it, but, should you fail to have the necessary resources handy, here's what you gonnae dae:

Margarita pullèd pork

Take a big leg of pork. Yes, leg. Not shoulder. Shoulder works okay-ish but there's too much fat and gristle that you'll have to pick out later—although I've had this work reasonably well with an unusually lean piece of shoulder, or a mix of leg and shoulder. Leg is best.

Take the string off, hack it into big chunks, and plonk it inna big saucepan. Leave the skin on.

Add to the pan:

a hefty handful of your favourite chillies, chopped (recommended: a couple of scotch bonnets and two or three red chillies)

zest and juice of two limes and half a large orange

salt

a good handful of soft brown sugar

important! ¾ cup cheap tequila (that's six shots, if you're counting)

Top it off with just enough water to cover the pork, and simmer on as low a heat as your hob will go.

Wait for two and a half to three hours, until the pork starts to fall apart. You want about an inch of liquid left in the bottom of the pan. For this particular recipe,maybe a little less—you're going to add some more liquid inna bit. Drain off excess if there is any, but be sure to keep it somewhere between moist and sopping.

Fish out the chunks of skin, which should have separated by now, and any horrible gristly bits.

This is the fun bit. Take two forks, one in each hand. Tear the pork into shreds like you're a T-Rex attacking a freshly killed lawyer. Raar.

Finally, add the zest and juice of another lime, and the remaining quarter cup of tequila (two shots), plush a slosh for luck.

Now you have delicious margarita pullèd pork. But what, I hear you ask, what, pajh, shall I do with it now? Fear nothing. I am here to give your life direction.

Nachos!

Preheat oven to 180°C.

Take a large ovenproof dish. If you haven't got one, put some foil onna baking tray.

LAYERS! This is key. Multiple layers or GET OUT. Start with tortilla chips, then pork, then cheese. Monterey Jack is best, but cheddar works just fine. Then REPEAT. I'm not kidding. Repeat until you run out of space, or out of pork, or until you're bored, but any less than three layers and I don't want to know you.

If you're using a baking tray instead of a dish with sides, you want to aim for a conical pile of nachos. Think of the way the ancient civilizations built pyramids so they didn't fall over. Limestone blocks or corn chips, the principles are the same. Get building.

Bake until the cheese is all melty. Six or seven minutes at 180°. If you have sufficiently more layers—say, five or so—you'll want to reduce temperature to 150° and cook it for a bit longer.

You'll know it's done when it smells amaaaaazing.

Serve as part of a healthy balanced diet, with a shitton of chimichurri on top. I'm serious. In sufficient quantities, chimichurri qualifies as one of your five-a-day.