369. Pulled Pork Green Pepper Nachos. Click the picture for recipe!
A unique pulled pork nacho dish that uses green peppers instead of chips.
Ingredients
- Pork Shoulder
- Green Bell Peppers
- Badia Smoked Paprika
- Morton Iodized Table Salt
- McCormick Ground Black Pepper
- Mix Shredded Cheese
- Mt. Olive Sliced Jalapenos
- Aged White Wine Vinegar
- Sage Leaves
- McCormick Grounded Black Peppercorns
- Thyme Sprigs
- Pompeian Robust Extra Virgin Olive Oil
Directions
- Pour lots of water into a large pot. Let's make a brine. Season your water with lots of salt, pepper, smoked paprika, vinegar, two sage leaves, and a few peppercorns.
- Puncture holes deep and all around your pork shoulder with a sharp knife. Place your pork shoulder in the brine, cover and set in the fridge for about 4 hours flipping the shoulder once after two hours.
- Take your pork shoulder out of your brine and pat dry with paper towels. Season your pork shoulder liberally with salt, pepper, and smoked paprika. Stick some of your thyme sprigs into the holes of your pork shoulder.
- Preheat your oven to 350 degrees. Heat a large skillet on medium high heat and add some oil. Sear your pork shoulder on all sides for about 5 minutes so it can a nice char.
- Add some oil to your baking dish and place it in the oven for a few minutes to get hot. Place your pork shoulder in the baking dish and bake in the oven for for about 20 - 30 minutes depending on the size of your shoulder.
- Take your shoulder out and set it aside to rest for about 7 minutes. Pull your pork apart with a fork and your hands.
- Drizzle a little oil into another baking dish and place it in the oven to get the oil hot. Take your dish out and line it rectangle slices of your green peppers. Top your peppers off with your pulled pork, then your mixed cheese, and finally your sliced jalapenos.
- Bake in the oven for about 7 minutes at 350 degrees or until your cheese melts. Serve with some salsa or sour cream and enjoy!
Recipe by Vance Harris
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