Pulled Pork Brybeque Nachos
2 tbsp Dark soft Brown Sugar
2 tbsp Smoked Paprika
1 tbsp Mustard Powder
1 tbsp Garlic Powder
1 tsp ground black pepper
1 tsp ground cumin
2 kg Pork Shoulder (sinew and fat removed)
2 brown onions
Vegetable, Pork or Chicken stock
3 tbsp Brybeque Sauce (for the Pulled Pork)
Large Bag of Tortilla Chips
Grated Strong Cheese of your choice
3 tbsp Brybeque Sauce (for the nachos)
- In a bowl combine Dark Soft Brown Sugar, Smoked Paprika, Mustard Powder, Garlic Powder, Black Pepper, Ground Cumin.
- Open out/ unroll the Pork shoulder joint, remove any remaining fat, skin and sinew.
- Evenly coat the meat in the sugar and spice rub mixture, and massage into the meat.
- Leave the coated meat (loosely covered) to rest for at least 30 minutes.
- Chop brown onions into quarters and place on the bottom of lidded casserole dish or slow cooker, and place the meat on top.
- Prepare the stock, and cover the meat nearly to the top.
- Place the lidded casserole dish in a pre-heated 180°C oven for 3 – 6 hours. Or on low in a slow cooker for 14 – 18 hours.
- Once cooking time is over leave to cool, and remove meat from the stock.
- Use 2 forks to shred the meat apart.
- Place the juices, into a separate saucepan, and place on a medium heat, until the gravy has reduced (alternatively, you could use cornflour to thicken), and pour the reduced gravy over the shredded pork along with a generous amount of Brybeque Sauce.
- If not using all the meat, cool and place into bags that can be kept in the freezer for up to 3 months.
- To make the nachos, in an oven proof dish/ enamel dish, layer nachos, pulled pork, Brybeque Sauce, Cheese and Jalapeños are optional, and repeat the process, depending on how hungry you are.
- Place in the oven at 180°C for 10-15 minutes, to warm through and melt the cheese, and turn to grill to crisp.