Florida Pork Nachos Recipe

Stack tortillas and cut each into 6 or 8 wedges. Heat oil in a heavy skillet or deep fryer to 350°F (175°C). Fry tortilla wedges in batches, turning once, until crisp and lightly golden, about 1–2 minutes per side. Drain on paper towels and while still warm toss with kosher salt. Keep warm and dry until assembling.

Preheat oven to 300°F (150°C) if roasting in oven. Pat pork shoulder dry and season with the tablespoon of kosher salt and 1 tsp black pepper. In a heavy Dutch oven or ovenproof pot, heat olive oil over medium-high heat and brown pork on all sides, about 3–4 minutes per side.

Add minced garlic, cumin, oregano, orange juice, lime juice and orange zest to the pot. Add stock to come about 1/3 up the side of the pork. Cover tightly and transfer to oven, or reduce heat to low and simmer on stovetop. Cook until pork is very tender and shreds easily, about 3–3.5 hours.

Remove pork and let rest 10 minutes. Shred with two forks, discarding excess fat. Return shredded pork to pot with cooking liquid and simmer uncovered over medium heat 8–10 minutes to concentrate flavors and reduce liquid slightly. Taste and adjust seasoning. Keep warm.

Combine apple cider vinegar, water, sugar and salt in a small saucepan and bring to a simmer to dissolve sugar. Place sliced red onion in a heatproof jar or bowl and pour hot pickling liquid over the onions. Let cool to room temperature, then refrigerate at least 30 minutes (best if 1 hour) before serving.

In a medium saucepan over medium heat melt butter. Whisk in flour and cook 1 minute to make a roux. Slowly whisk in milk until smooth. Bring gently to a simmer, whisking constantly, until slightly thickened, about 3–4 minutes.

Stir in diced jalapeño and softened cream cheese until smooth. Reduce heat to low and add shredded white cheddar and Monterey Jack a handful at a time, stirring until melted and smooth. Stir in cumin, lime juice and salt. Keep warm on lowest heat, stirring occasionally; if too thick, thin with up to 2 tablespoons milk.

In a bowl combine diced pineapple, diced tomato, red onion, minced jalapeño, chopped cilantro, lime juice and salt. Taste and adjust lime or salt as needed. Refrigerate until ready to use.

Preheat oven to 325°F (160°C) or turn broiler to low if you prefer quick melting. Arrange a single large layer of warm tortilla chips on a rimmed sheet pan or ovenproof platter.

Spoon a generous layer of jalapeño queso over chips in several spots, then sprinkle about half of the shredded cheddar over the chips. Top with large forksful of warm mojo pulled pork, distributing evenly.

Return to oven for 5–7 minutes until cheeses are melted and pork is heated through. Alternatively, place under broiler 1–2 minutes watching carefully to avoid burning.

Remove nachos from oven. Scatter pineapple pico and pickled red onions over the top, then drizzle chipotle honey BBQ sauce over everything (use about half, serve remaining on the side). Garnish with chopped cilantro, pickled jalapeños if using, and serve immediately with lime wedges.