GUINNESS BRAISED PULLED PORK NACHOS

• Preheat an oven to 300 degrees F.

Pulled Pork

• 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.

Pico De Gallo

• Combine all of the pico ingredients in a medium bowl and season to taste.

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.

Spiked Sour Cream

• 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.