Pork
Sheet Pan Shredded Pork Nachos
- Serves
- 4-6
- Prep Time
- For the nachos: 10 minutes, for the pork shoulder arm roast 10 minutes
- Cook Time
- For the nachos: 10 minutes, for the pork shoulder arm roast 4 hours
Ingredients
THE PORK
- 1 2.5-3 pound Five Marys Farms pork shoulder arm roast
- 2 cups water
- 1 teaspoon dried oregano
- 2 teaspoons paprika
- Kosher salt and black pepper to taste
NACHO FIXIN'S
- 1 12-ounce bag of tortilla chips
- 3 cups shredded cheddar cheese
- 1 sliced jalapeño
- 1 bunch of cilantro
- 1 cup sour cream
- 1 cup cherry tomatoes, halved
Directions
Preheat oven to 300 degrees.
Put pork ingredients into a heavy bottom pot with lid and place in the oven 4+ hours. Once the meat is tender, remove from liquid and shred the meat.
To assemble the nachos, place the chips on a large rimmed baking tray. Lay the shredded pork all over the chips. Top with cheddar cheese and bake at 300 10-15 minutes.
Remove the nachos from the oven and top with all the toppings listed above. Serve immediately!