PORK CARNITAS NACHOS

SAILORS’ GRILL RESTAURANT

1451 Navarre Beach Causeway

Navarre Beach, Florida

850-939-1092

juanaspagodas.com

CARNITAS PORK

Preheat oven to 375 degrees. Combine all dry ingredients. Rub dry mixture onto pork butt, covering completely. Allow pork to marinate in refrigerator for at least one hour ( preferably over night ) . Using high heat, sear pork on all sides in a sauté pan. Combine beer and vinegar .Transfer pork to a roasting pan and pour beer and vinegar mixture over the pork. If it does not cover the pork at least 3/4 of the way, mix equal parts beer and vinegar and add needed liquid. Cover roasting pan with parchment paper and foil. Allow pork to braise for 1 hour. Turn pork and then allow to braise for 1 more hour or until pork shreds easily.

 

PICKLED RED ONIONS

Julienne the onions and add to a mixing bowl. In a pot add sugar, salt, white vinegar, apple cider vinegar, minced garlic, peppercorns, and allspice berries. Bring to a boil and then turn off the heat. Allow mixture to cool for about 10 minutes. Pour mixture over red onions and let sit until room temperature. Keep refrigerated

 

TO BUILD NACHOS

To Heat oven to 325 degrees. Place fresh tortilla chips on a baking tray. Sprinkle with Monterey cheese. Place chips in oven and allow cheese to melt. Take chips and melted cheese out of oven and top with desired amount of pork, pickled red onions, cotija cheese. Garnish with sliced fresh jalapeños and salsa.

 

INGREDIENTS:

  •  2 oz  cotija cheese
  •  4-5 oz  shredded
  •  monterey cheese
  •  tortilla chips
  •  carnitas pork
  •  pickled red onions
  •  fresh salsa
  •  fresh jalapeños

 

FOR CARNITAS PORK

  •  4 lbs pork butt
  •  2½ tbs paprika
  •  1 tbs salt
  •  3/4 tsp garlic powder
  •  3/4 tsp chili powder
  •  3/4 tsp black pepper
  •  ½ tsp cayenne
  •  3 cups lager beer
  •  3 cups apple cider vinegar

 

FOR PICKLED RED ONIONS

  •  1 Large red onion
  •  ½ tsp sugar
  •  ½ tsp salt
  •  1 cup white vinegar
  •  1 cup apple cider vinegar
  •  ½ tsp minced garlic
  •  5  black peppercorns
  •  5  allspice berries

 

FOR SALSA

  •  2  diced tomatoes
  •  ½  yellow onion diced
  •  1  jalapeño diced
  •  ¼ cup  cilantro minced
  •  ½ tsp minced garlic
  •  TT salt and pepper
  • pulse ingredients in food processor

NEXT RECIPE: COZZE FRA DIAVOLO

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