serves 4-6
Ingredients:
Carnitas:
2lbs. boneless pork butt
3 teaspoons Big Sur San Fran Sea Salt
1 teaspoon black pepper
1/2 teaspoon oregano
2 tablespoons Gil’s Crying Tongue Hot Sauce
1 12oz can or bottle of beer
1 medium yellow onion, peeled and minced
6 garlic cloves, peeled and minced
Nachos:
tortilla chips
2 cups shredded Mexican cheese blend
1/4 cup queso fresco or feta crumbles
1/2 cup Gil’s U Stuff Olives or Gil’s Castelvetrano Olives, pitted and sliced
1/4 cup red onion, peeled and minced
1/4 cup tomatoes, diced
1/4 cup green chilies, diced
2 tablespoons fresh cilantro, chopped
1 avocado, peeled and sliced
1/4 cup sour cream
2 tablespoons Gil’s Crying Tongue Hot Sauce
Instructions:
Preheat a slow cooker to medium. Portion pork butt into 4 even pieces and season with salt, pepper, and oregano. Distribute the pork pieces evenly along the bottom of the slow cooker. In large bowl, whisk together hot sauce, beer, onion, and garlic, add to the slow cooker. Cover and cook for 8-10 hours, flipping the pork pieces halfway through, or until fork tender. Remove from the cooker and shred into bite-sized pieces.
Preheat oven to 400°F. Sprinkle pulled pork carnitas on a large baking sheet and roast for 10-12 minutes or until golden brown. Remove from the oven and set aside on a large plate or platter. Wipe the baking sheet clean with a kitchen towel or paper towels. Add tortillas chips to the baking sheet and spread out in an even layer. Top with pork, cheese, olives, red onion, tomatoes, and chilies. Bake for 5-8 minutes or until the cheese has melted. Sprinkle nachos with cilantro and garnish with avocado slices, sour cream and additional hot sauce before serving.