:: Mojo Seasoned Pork :: Tortilla Chips :: Corn & Black Bean Salsa :: Jalapeno Lime Aioli :: Monterey Jack Cheese ::

In a large bowl, combine the minced garlic, orange juice, lime juice, cumin, oregano, salt, black pepper, and olive oil. Mix well to create the marinade.

Prepare the Pork

Add the pork shoulder to the marinade, ensuring it is well coated. Cover and refrigerate for at least 4 hours, preferably overnight.

Marinate the Pork

Preheat your oven to 300°F (150°C). Place the marinated pork in a roasting pan and cover with foil. Roast for 4-5 hours, or until the pork is tender and easily shredded. Remove from the oven and let it rest before shredding.

Cook the Pork

In a large bowl, mix together the black beans, corn, red onion, cherry tomatoes, cilantro, lime juice, and salt. Stir until well combined.

Combine Ingredients

Cover the bowl and refrigerate the salsa for at least 30 minutes to let the flavors meld.

Chill the Salsa

In a mixing bowl, whisk together the mayonnaise, minced jalapeno, lime juice, garlic powder, and salt until smooth and well combined. Adjust seasoning to taste.

Make the Aioli

On a large platter or baking sheet, spread out the tortilla chips. Layer with shredded mojo pork, corn and black bean salsa, and shredded Monterey Jack cheese.

Assemble the Nachos

Place the assembled nachos under the broiler for about 2-3 minutes until the cheese is melted and bubbly. Keep a close eye to avoid burning.

Melt the Cheese

Remove from the oven and drizzle with jalapeno lime aioli. Serve immediately and enjoy!

Serve with Aioli

Pork shoulder

mojo pork nachos

Recipe information

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