Carnitas Nachos

Directions

1. Prep Work

   Slice Jalapeños into desired size (I like to slice into quarter sized slices).

   Slice onion finely.

   Peel garlic cloves.

   Set both aside in refrigerator.

2. Showtime

   Pull out pork shoulder, rinse off and pat dry. (Ensure it is VERY dry before putting in lard).

3. Pull out large pan, heat to high temperature (we use our large carnitas caso and outdoor burner).

4. Add all the lard to the pot.. let it melt and get EXTREMELY HOT. (We like to use the tortilla test.. put a tortilla in the oil, if it IMMEDIATELY begins to crisp, oil is ready.. if it takes a couple moments to bubble up.. it is not ready!)

5. When the lard is ready to go, add the pork shoulder and the rack of ribs (try to add them all at the same time, it may require the help of someone else) Turn the heat down to 3/4 HIGH

6. Allow the pork to fry for a solid 10-15 minutes before stirring

7. About 15 minutes in give the carnitas a turn with a large wooden spoon.

8. About 25 minutes in, add garlic, bay leaves, peppercorn and salt, followed by squeezing the orange into the carnitas and throwing the peels in there as well. Follow that up with adding the Coca Cola.

9. Continue to mix the carnitas with a large wooden spoon and checking the pork shoulder/ ribs internal temperature with a thermometer.

10. The ribs will be done quicker than the pork shoulder, when the internal temperature hits 204, pull from heat and let rest for about 30 minutes before serving.

11. While the pork is resting, keep the lard running at 3/4 high

12. Slice the tortillas into desired shape for tortilla chips.

13. Toss the tortillas in the large pot with the hot lard until desired crispiness, then pull.

14. Plate the desired amount of chips, completely cover in cheese, then add a heaping portion of the homemade carnitas. Top with cheese and a HEALTHY amount of Bachan's Japanese Barbecue Sauce (We DOUSE it... it pairs extremely well with the saltiness of the chips and pork). Top with a second layer of cheese, the red onions and the fresh jalapeño.

15. Get ready for the dame and ENJOY ❤️

    

    Recipe provided by Eduardo Gonzalez @blvk_smokesbbq187