Guinness Braised Pulled Pork Nachos

Guinness Braised Pulled Pork Nachos

This post is made in partnership with Guinness

Makes 6 – 8 servings

Guinness Pulled Pork 

1 X 4 to 5 pound bone-in pork shoulder

Zest of 1 lime 

1 tablespoon ancho chili powder

1 tablespoon smoked paprika 

1 teaspoon dried oregano 

1/2 teaspoon ground cumin 

1 tablespoon sea salt 

2 teaspoon freshly cracked black pepper 

2 tablespoons avocado oil 

1 large Spanish onion, thinly sliced 

4 garlic cloves, minced

1 ½ 14.9 fl oz cans Guinness Draught 

Pico De Gallo 

1 ½ pounds ripe plum tomatoes, finely diced 

1 medium red onion, finely diced

1 jalapeno, finely diced

½ cup cilantro leaves, chopped

Juice of 1 lime 

Sea salt, to taste

Spiked-Sour Cream 

½ cup sour cream 

Juice of 1 lime 

1 teaspoon chili powder 

Pinch of sea salt

Guacamole 

3 ripe avocados, peeled and smashed 

Juice of 2 limes 

¼ cup diced red onion 

1 plum tomato, diced 

1 small jalapeno, minced (if you like it hot)

1 garlic clove, minced

¼ cup minced cilantro leaves 

1 teaspoon sea salt (or more to taste)

To Build 

200 grams tortilla chips 

1 ½ cups aged cheddar cheese, grated

1 ½ cups monterey jack cheese, grated 

Sea salt 

Zest of 1 lime 

1 jalapeno, sliced 

Small bunch of cilantro, for serving 

Preheat an oven to 300 degrees F.

Pulled Pork Time. In a small bowl, combine the lime zest, spices, salt, and pepper, and mix well. Coat the pork shoulder all over in your spice mixture, coating every nook & cranny. Heat a large Dutch oven (or large, oven-safe pot) over medium-high heat, and pour in the oil. Sear the pork shoulder on all sides until golden, then remove and set aside, leaving the oil in the pot. Add the onions and cook until softened and translucent, 5 – 7 minutes. Stir in the garlic and cook for 30 seconds, keeping a close watch that it doesn’t burn. Pour in your Guinness Draught, and bring to a simmer. Place the pork back in the pot, then transfer to the oven. Cook until the pork is falling off the bone and easily shreddable with 2 forks, about 4 – 5 hours. It takes a little time and love, but it’s well worth the wait. 

While the pork is cooking, prepare your nacho toppings.

Salsa! Combine all of the pico ingredients in a medium bowl and season to taste. Easy. Done!

Next up, prepare the guacamole. In a medium bowl, mash the avocado, lime juice, and salt together. Stir in the jalapeno, tomato, cilantro, and garlic, and mix well. Taste and adjust seasoning as necessary. Perfect. 

Lastly, combine all of your spiked sour cream ingredients in a small bowl and mix until well combined. 

When the pork is ready to shred, transfer to a large plate and shred with 2 forks. Spoon some of the pan juices back into the pork for extra deliciousness. Note! This recipe makes extra Guinness Braised Pulled Pork. Perfect for use in a taco, pulled pork sandwich, mac & cheese, or whatever your heart desires. 

Increase the oven temperature to 425 degrees F. 

Build the nachos on a sheet pan lined with parchment paper with a single layer of tortilla chips and sprinkle over 1 ½ cups of cheese, a good portion of pulled pork, a pinch of salt, and a little lime zest. Add a second layer of tortilla chips, then add more pulled pork, the remaining cheese, a small pinch of sea salt, and any leftover lime zest. Bake until the cheese is melted and golden (8 – 10 minutes). 

Dollop on the salsa, guacamole, and spiked sour cream, then add your jalapeno, and garnish with cilantro. Serve immediately. Delicious!