MAGIC DUST PULLED PORK NACHOS
INGREDIENTS:
- Pork neck
- Magic dust
- Butter
- Brown sugar
- 4 large tomatoes
- 1 Red onion
- 1-2 jalapeño
- Coriander
- 3 ripe avocado
- Sour cream
- 2 limes
- Salt
- Corn tortillas
- Can refried beans
- Vegetable oil for frying
HOW TO:
Set smoker to 275F. Rub pork neck in magic dust. Smoke until internal temp of 160f. Wrap with butter and brown sugar. Take to 205f internal. Rest.
To make the corn chips - Cut corn tortillas into chip size pieces. Pour vegetable oil into a frying pan and heat on a medium/medium high heat. Fry tortilla chips in batches until crispy. Season with salt.
To make the guacamole - Finely chop red onion. Peel and remove seeds from avocado. Place in bowl and mash till smooth but semi chunky. Add half of red onion to avocado and mix well. Season to taste with salt and fresh lime juice.
To make the pico de Gallo - Cut tomatoes into 1/4s. Cut out membrane and seeds and discard. Dice tomato into 3mm sized chunks. Halve jalapeño(s), remove seeds and membrane, and discard. Thinly slice jalapeño and add to tomato in a bowl. Add the other half of the red onion. Roughly chop some coriander and add to taste. Season with salt and lime juice to taste.
Pull pork and place about 500g worth into a frypan on medium heat with a slash of oil. Fry pork and add can of refried beans. Stir until combined and heated through.
Divide pork between 2 bowls. Place corn tortilla chips around pork in bowl. Top with guac and salsa. Add sour cream to top. Eat.
RECIPE & PICTURE BY DANE COWAN AKA THONG FLIPPIN FOODIE
