JERK PULLED PORK NACHOS

Let's enjoy cooking !!
 

INGREDIENTS

• tortilla chips (whichever kind you like, I choose jalapeno)
• jerk pulled pork
• white cheddar cheese, grated
• avocado-lime sauce
• mango salsa

ASSEMBLY

• Exact quantities have no place with this recipe.  When you make your own nachos of any kind, always be sure to adjust the component quantities to your own preferences.  If you like them extra meaty, then simply add more pulled pork.  You’re the boss of your nachos.
• When it’s time to serve, preheat the oven to 350 degrees F and make a nice pile of tortilla chips on an oven-safe platter.  (Note: this platter will also be your serving platter because transferring the assembled nachos will never work out as planned, trust me).  Add a helping of the pulled pork and some cheddar and bake until the cheese is melted and the pork is hot.  Drizzle with avocado-lime sauce and mango salsa.  Enjoy!

JERK PULLED PORK

INGREDIENTS

• 1 (2-4 lb.) pork shoulder roast

JERK SAUCE/MARINADE

• 4 tbsp vegetable oil
• 1 orange, juiced
• 6 green onions, roughly chopped, green parts only
• 1 scotch bonnet pepper, seeds removed to reduce heat using gloves if desired
• 2 garlic cloves, coarsely chopped
• 2 tbsp fresh thyme leaves
• 1 tbsp fresh ginger, peeled and grated
• 1 tbsp fancy molasses
• 2 tsp ground allspice
• 1 ½ tsp cinnamon
• 1 ½ tsp nutmeg, freshly grated
• 1/3 cup low-sodium Soy sauce
• ¼ cup + 2 tbsp vinegar (I prefer apple cider vinegar, but use any kind you like except balsamic)
• sea salt and freshly ground black pepper to taste

DIRECTIONS

• To make the jerk sauce, simply add all ingredients to a blender and process until smooth.  Season to taste with sea salt and black pepper.  Store in refrigerator in an airtight container until ready to use.  
• For the jerk pulled pork, preheat the oven to 300 degree F.   Put the pork in a covered roasting pan fat side up with enough of the jerk sauce to spread around the entire roast.  (Note: if your roasting pan does not have a lid, heady-duty aluminum foil will do just fine).  Simply roast the pork until it’s falling apart and an instant-read thermometer inserted into the thickest part reads 170 degree F, approximately four hours.  Basting is welcome, but not essential.   
• Once roasted, allow the roast to rest for 15 minutes before transferring to a large bowl.  While warm, use two forks to pull apart and shred the pork.  Pour additional uncooked jerk sauce over the pulled pork (as much as you desire) and mix well to coat.  Your friends are about to fall in love with you…

MANGO SALSA

INGREDIENTS

• 2 mangoes, firm enough to hold a dice shape
• 2 shallots, minced
• 1 red bell pepper, finely chopped
• 1 lime, juiced and zested
• 2 jalapenos, seeded and finely chopped (leave seeds intact if you like it spicy)
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh parsley, chopped
• 1 tsp olive oil
• sea salt to taste

DIRECTIONS

• In a medium bowl, combine all ingredients.  Toss gently and serve.

AVOCADO-LIME SAUCE

INGREDIENTS

• 1 ripe avocado
• ¼ cup coconut milk (I chose this because it’s my preference, but feel free to use regular cow’s milk or even almond milk)
• ¼ cup water
• 1 lime, juiced and zested
• sea salt, to taste

DIRECTIONS

• In a food processor or blender, puree all ingredients until completely smooth.  Season with salt to taste.  Transfer to a squeeze bottle for easy drizzling.  Hold in the refrigerator until ready to use.

Recipes provided by Camille Moore, www.camicooks.com