Pulled Pork Nachos with Roasted Jalapeño Salsa


A sure-fire way to score big with a crowd on game day: serve slow-roasted pulled pork, shredded over chips and cheese with sensational salsa! Deeply flavorful, our recipe takes little effort but a fair amount of patience while the pork cooks a few hours. Leftovers (in the rare case there are some) make excellent tacos and quesadillas.

Serves: 8
Difficulty: easy
Prep time: 30 min
Cook time: 3-4 hr
Special tool: blender


Pulled Pork
3 T olive oil
4 lb pork shoulder roast *
1 T ea salt and pepper
1 lime, juice of
4 cloves garlic
1, 10-oz jar of salsa of desired heat (medium recommended)
1/2 c water (or lager)

10 oz tortilla chips
2 c cheddar and Monterey jack cheeses, grated
1 lb pulled pork
1/4 c pickled jalapeños
1 c sour cream
1 c guacamole
1/4 c black olives, sliced
2 limes, wedged
1/4 c cotija cheese, crumbled Market Mojo Sauce (available from your Market Kitchen)
8 oz pico de gallo salsa

Roasted Jalapeño Blender Salsa
4 jalapeños, seeded and stemmed
6 Roma tomatoes, quartered
4 garlic cloves, crushed
1 yellow onion, chunked
1/4 c olive oil, divided
1 t salt and pepper
1/2 bunch cilantro
1 lime, juice of


Pulled Pork
Preheat oven to 300 degrees. Warm oil in braising pan or skillet over medium heat. Season pork with salt and pepper, and sear on all sides in hot oil. Add remaining ingredients, cover tightly, and slow-cook in the oven until fall-apart tender, approx. 3 hours (or transfer pork to slow cooker). Remove pork from pan, skim most of the fat from pan juices, then reduce remaining liquid by half, simmering over medium-high heat. Shred pork, mix with enough pan juices to season well (approx. 1 c, taste and adjust, as needed).

Spread chips on the pan, sprinkle with cheese, add meat, and heat until cheese is melted. Top as desired with chilies, sour cream, guacamole, olives, lime juice, cotija and salsas, such as our Market Mojo Sauce and Roasted Jalapeño Blender Salsa (recipe follows).

Roasted Jalapeño Blender Salsa
Heat oven to 350 degrees. Toss jalapeños, tomatoes, garlic and onion in 2 T olive oil, salt and pepper. Spread on a sheet pan and roast 30-40 min until softened and beginning to darken. Add roasted vegetables to blender with remaining ingredients. Pulse to a chunky consistency or as desired. Serve warm.

* To make this recipe vegetarian, omit pork.