Description
A delightful dish combining crispy tortilla chips, tender pulled pork, and gooey cheese, perfect for gatherings or cozy nights in.
Ingredients
- 1 boneless Ontario pork shoulder roast, about 3 lb/1.5 kg
- 1 tbsp (15 mL) canola oil
- 2 tbsp (30 mL) chili powder
- 1 tbsp (15 mL) dry mustard
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 1 jar (680 mL) tomato passata (strained tomatoes)
- 1 onion, grated or finely diced
- 1/3 cup (80 mL) packed light brown sugar
- 2 tbsp (30 mL) Worcestershire sauce
- 2 cloves garlic, minced
- 1 bag (300 g) tortilla chips
- 2 cups (500 mL) shredded cheddar cheese
- 2 green onions, thinly sliced
- 2 cups (500 mL) shredded lettuce
- 1/2 cup (125 mL) sliced olives or pickled jalapeños
- Sour cream and chopped fresh cilantro (optional)
Instructions
- Remove any netting from the pork roast, pat it dry with paper towels.
- Mix the canola oil, chili powder, dry mustard, salt, and pepper in a small bowl and rub the mixture over the pork roast.
- In a slow cooker, combine the tomato passata, grated onion, brown sugar, Worcestershire sauce, and garlic, and stir until mixed.
- Sear the pork roast in a large skillet on medium-high heat until browned on all sides.
- Transfer the pork to the slow cooker, cover, and cook on LOW for 8 hours or HIGH for 4 hours until tender.
- Shred the pork with two forks, return it to the slow cooker, and stir to coat with the sauce.
- Preheat your oven to 350ºF (180ºC) and line a baking sheet with parchment paper.
- Spread half the tortilla chips on the baking sheet, top with 1 1/2 cups of pulled pork, half the cheddar cheese, and half the sliced green onions. Repeat the layers.
- Bake for about 10 minutes, until the cheese is melted and bubbly.
- Top with shredded lettuce, olives, and chopped cilantro if desired. Serve with sour cream on the side.
Notes
Feel free to customize toppings and adjust the spice level to your preference.
- Prep Time: 15
- Cook Time: 480
- Category: Appetizer
- Method: Slow Cooking and Baking
- Cuisine: American