Shredded Pork With Tomato Salsa On Tortilla Chips Recipes

PULLED PORK NACHOS RECIPE BY TASTY

Steps:

• Place pork, onion, and seasonings into a 6-quart slow cooker. Mix to coat meat in seasonings.
• Add ketchup and mustard, spreading evenly over the outside of the meat.
• Set slow cooker to High and cook for 4 hours, until the meat pulls apart easily. Alternatively, the meat can be cooked on the Low setting for 8 hours.
• Remove meat from slow cooker and transfer it to a bowl or cutting board. Using two forks, shred the meat into bite-sized pieces.
• Preheat oven to 400˚F (200˚C).
• Using a cast-iron pan or other oven-safe dish, assemble the nachos layer by layer. Chips, then pork, onion, BBQ sauce, and cheese. Repeat as desired for additional layers.
• Bake for 8-10 minutes until cheese is melted and bubbling.
• Top with sour cream, salsa, and cilantro.
• Enjoy!

SAUCY SALSA BAKED PORK CHOPS - WITH A TWIST !

Steps:

• Heat your oven to 375°F.
• Heat your frying pan to medium.
• Add the oil to the pan.
• Add the pork chops. Season with salt, pepper and garlic powder.
• Lightly brown for about 2 minutes per side.
• In a separate bowl, combine the salsa (I used mild but you can choose the heat that you like) and marmalade.
• Remove the pork chops and place into an oven proof dish. (I used a glass pyrex pie plate).
• Smother the chops with the salsa mixture and chopped onions.
• Put into the oven for approximately 40 minutes.
• Turn the chops 1/2 way and baste with the sauce.
• Serve with the extra sauce over the chops!

SHREDDED PORK WITH ROASTED TOMATOES AND CHIPOTLE CHILES

Steps:

• 1. To make the tostaditas: Using a 2-inch round cookie cutter, cut 4 rounds from each tortilla. Pour 1/2 inch oil into a large, heavy skillet and heat over high heat until the oil is shimmering. Line a baking sheet with a double thickness of paper towels. Working in batches, add the tortillas to the oil and fry until golden brown, about 1 minute. Using a wire-mesh skimmer, transfer the tostaditas to the paper towels.
• 2. To braise the pork: Bring 8 cups water to boil in a large casserole or Dutch oven over high heat. Add the pork, onion, garlic, and salt and return to the boil. Reduce the heat to medium-low. Simmer, uncovered, until the pork is fork-tender, about 2 hours. Drain in a colander, discarding the onion and garlic, and let cool slightly. Transfer the pork to a chopping board and shred with 2 forks.
• 3. To make the sauce: Cook the chorizo in a medium nonstick skillet over low heat, stirring often and crumbling it with a wooden spoon until it turns dark red and some of the oil is released, about 15 minutes. Drain in a fine-meshed sieve to remove the excess oil, and transfer to a bowl.
• 4. Add the canola oil to the pan and heat over medium heat. Add the onion and cook, stirring often, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the tomatoes, thyme, cloves, and cinnamon and bring to a simmer. Cover and reduce the heat to medium-low. Simmer until the tomatoes give off their juices, about 8 minutes. Add the chorizo, shredded pork, and chipotles and mix well. Cover and simmer to blend the flavors, about 2 minutes. Remove from the heat and add salt. (The pork in its sauce can be cooled, covered, and refrigerated up to 1 day ahead. Reheat slowly before serving.)
• 5. To serve, place 1 heaping tablespoon braised pork on each tostadita. Garnish with a drizzle of crema and a sprinkle of diced avocado. Serve hot.

SHREDDED PORK WITH TOMATO SALSA ON TORTILLA CHIPS

Steps:

• Arrange the tortilla rounds in one layer on baking sheets, cover them with a kitchen towel, and let them stand for 1 hour. In a large heavy skillet fry the rounds in batches in 3/4 inch of 375°F. oil for 30 seconds to 1 minute, or until they are pale golden and bubbling subsides. Transfer the tortilla chips with a slotted spoon to paper towels to drain and season them with salt. The tortilla chips may be made 1 day in advance and kept in an airtight container.
• In a heavy kettle arrange the pork strips in one layer, add enough water to barely cover them, and add the zest, the salt, the scallion, the garlic, and the cumin. Bring the water to a boil and simmer the mixture, covered partially, turning the pork occasionally, for 1 hour, or until the pork is just tender and the water is almost evaporated. Cook the pork, uncovered, over moderately low heat, turning it frequently, for 40 minutes to 1 hour more, or until it is browned well and begins to fall apart. Remove the pork with a slotted spoon from the kettle, discarding the zest, the scallion, and the garlic, and transfer it to paper towels to drain. Let the pork cool and using 2 forks or your fingers shred it. The shredded pork may be made 2 days in advance and kept covered and chilled.
• In a small bowl combine the tomatoes, the onion, the coriander, the jalapeño, the lime juice, and salt and pepper to taste.
• Onto each tortilla chip spoon a heaping teaspoon of the pork and top it with some of the salsa and a coriander sprig.