Pulled Pork Nachos With Pineapple Salsa
I got this recipe from People magazine. I made some modifications, and used Food.com recipe # 29697 for the pineapple salsa,madding a little minced jalapeño.
INGREDIENTS
Nutrition- 1cup chicken stock
- 1⁄2cup orange juice
- 2tablespoons white vinegar
- 1⁄2
- 3
- 1teaspoon cinnamon
- 1teaspoon ground cumin
- 2
- 1teaspoon kosher salt
- 1teaspoon black pepper
- 12ounces tortilla chips
- 2
- 3
- 1⁄4
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DIRECTIONS
- Mix chicken stock through cumin.
- Rub pork with salt and pepper. Pour checked stock mixture over pork. Cover with foil. Roast in 350 degree oven for 2 1/2 hours.
- Remove foil and roast 30 minutes more. Remove from oven and rest for 30 minutes. Shred pork and mix with any remaining stock mixture.
- Put chips on baking sheet and cover with cheese. Place in oven until cheese melts.
- Sprinkle pork over chips. Garnish with salsa and cilantro. Serve hot.
- Note: I made the pork ahead of time and reheated when ready to serve.
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