Pulled pork nachos
light brown sugar
pork shoulder or pork collar
Step by step
To make the pulled pork rub: mix the paprika powder, light brown sugar, caster sugar, salt, black pepper, granulated onion, garlic powder, ground cumin and cayenne pepper in a bowl.
Dry rub the pork collar or shoulder. Place in an oven tray and bake the meat for about 3 hours in a 135°C preheated oven until the meat reaches the internal temperature of 70°C. Take the meat out of the oven. Keep the meat juices and set them aside. Wrap the meat in aluminium foil and return to the oven. Bake for 2 more hours until the meat reaches the internal temperature of 90°C. Take out of the oven and let the meat rest for 1 hour.
Place the meat in the bowl of the stand mixer fitted with the Paddle Attachment. Mix on speed 1 until the pork is shredded. Add the meat juices (or you can add some bbq sauce instead).
Place the tortilla chips on the plate. Slice the spring onion and sprinkle over the chips. Add chopped cilantro, red onion, sour cream, avocado slices and sliced jalapeño. Distribute some pulled pork over the chips. You can keep the remaining meat for 3 days in the fridge or up to 6 months in the freezer.