Ingredients:

  • 4 lbs bone-in pork shoulder butt
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp cumin
  • 1 tsp cayenne pepper
  • 1.5 tbsp kosher salt
  • 1 tbsp freshly cracked black pepper
  • 0.5 cup apple cider vinegar
  • 0.5 cup pineapple juice
  • 16 oz thick-cut restaurant style corn tortilla chips
  • 12 oz freshly shredded Monterey Jack cheese
  • 4 oz sharp white cheddar cheese
  • 15 oz canned black beans, rinsed and drained
  • 0.5 cup pickled red onions
  • 2 fresh jalapeños, thinly sliced
  • 0.25 cup fresh cilantro, chopped
  • 0.5 cup sour cream
  • 1 whole lime, zested and juiced

Instructions:

  1. Combine smoked paprika, garlic powder, onion powder, cumin, cayenne, salt, and pepper in a small bowl. Coat the pork shoulder generously on all sides with the dry rub, pressing it into the meat.
  2. Place the seasoned pork in a slow cooker. Pour the apple cider vinegar and pineapple juice around the base. Cover and cook on Low for 8 hours until the meat is tender and easily shreds.
  3. Remove the pork from the slow cooker and shred using meat claws or two forks, discarding the bone and excess fat. For best results, flash-sear the shredded meat in a hot pan or under a broiler for 5 minutes to create caramelized 'burnt ends'.
  4. Preheat oven to 400°F (200°C). Arrange half of the tortilla chips on large rimmed baking sheets. Sprinkle with half of the Monterey Jack and cheddar cheese blend to create a moisture barrier.
  5. Layer the remaining chips, followed by the shredded pork, black beans, and the remaining cheese blend.
  6. Bake for 5-10 minutes or until the cheese is bubbling and molten.
  7. In a small bowl, whisk together the sour cream, lime zest, and lime juice to create the lime crema.
  8. Remove nachos from the oven and top immediately with pickled red onions, sliced jalapeños, fresh cilantro, and a drizzle of the lime crema.