Ingredients
- 1.5 kgpork shoulder (approximately)
- 2 TbspStaffords Balsamic Vinegar (for the pork)
- 125 mltomato sauce (for the pork)
- 60 mlStaffords Honey (for the pork)
- 3 Tbspchipotle peppers in adobo sauce, roughly chopped (for the pork)
- 1 TbspWorcestershire sauce (for the pork)
- 2 tspgarlic powder (for the pork)
- 2 tsponion powder (for the pork)
- 1 tspsalt (for the pork)
- 1/2 tspfreshly ground black pepper (for the pork)
- 250 mlchicken stock (for the pork)
- 1 can (400 g)black beans, rinsed and drained (for the nachos)
- 1 smallred onion, finely diced (for the nachos)
- 2 mediumtomatoes, finely diced (for the nachos)
- 300 gcheddar cheese, grated (for the nachos)
- 250 gcorn tortilla chips (for the nachos)
- 1 smallpineapple, peeled and finely diced (for the salsa)
- 1/4red onion, finely diced (for the salsa)
- 1 small bunchcoriander, roughly chopped (for the salsa)
- 1lime, zest and juice (for the salsa)
- To garnishcoriander leaves
- To tastesalt
Made with Staffords
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Method
Slice the pork shoulder into 3 or 4 smaller pieces. Combine all the pork ingredients except the chicken stock in a bowl, add the pork and toss to coat. Cover with cling film and refrigerate for at least 2 hours, or overnight for best results.
Preheat the oven to 170°C. Place the pork in a heavy-based Dutch oven or similar pot with a lid. Add the chicken stock to the marinade bowl, mix with the leftover marinade and pour over the pork.
Cover and bake for about 3 hours, turning the pork every hour, until very tender.
Remove the pot from the oven and increase the oven temperature to 200°C. Shred the meat into chunks with tongs or two forks, then return the pot to the oven uncovered and roast for about 30 minutes, until the sauce has thickened.
For the nachos, combine the black beans, onion, tomatoes and cheddar in a large bowl and mix well. Add the tortilla chips and toss thoroughly.
Spread the mixture out on a baking tray and bake at 200°C in the upper third of the oven for 10 minutes, until the cheese has melted and the chips are turning golden brown.
For the salsa, combine all the salsa ingredients in a bowl and season lightly with salt.
To assemble, spoon generous dollops of shredded saucy pork in and around the baked nachos. Scatter with a little salsa, serve the rest on the side and finish with fresh coriander.
