Pulled Pork Nachos

Crisp corn tortillas topped with pulled pork, melted cheddar and fresh pico de gallo.

Ingredients

• Nachos and Pico de Gallo — 4 Soft Corn Tortillas
• Nachos and Pico de Gallo — Avocado Oil
• Nachos and Pico de Gallo — 3 Plum Tomatoes Small Diced
• Nachos and Pico de Gallo — 1 Shallot Minced
• Nachos and Pico de Gallo — ¼ cup Fresh Cilantro Minced
• Nachos and Pico de Gallo — 1 Jalapeño (Seeds Removed) Minced
• Nachos and Pico de Gallo — 2 Tbsp Freshly Squeezed Lime Juice
• Nachos and Pico de Gallo — 4 oz Freshly Shredded Cheddar Cheese
• Nachos and Pico de Gallo — Kosher Salt
• Nachos and Pico de Gallo — Coarse Ground Black Pepper
• Toppings — Prepared Pulled Pork, Your Desired Amount
• Optional Accompaniments — Sour Cream and Guacamole

Method

1. FRY THE TORTILLAS: Heat about ¼ inch avocado oil in a large skillet over medium heat. Poke both sides of the tortillas with a fork to help them stay flat. Fry two at a time for a few minutes per side, until crisp. Drain on paper towels and repeat with the remaining tortillas.
2. MAKE THE PICO: Combine the tomatoes, shallot, cilantro, jalapeño and lime juice. Season with salt and pepper and mix.
3. TOP AND BROIL: Warm the prepared pulled pork if cold. Set the oven to broil. Put the fried tortillas on a sheet pan. Cover evenly with cheddar and add your desired amount of pulled pork. Broil for a few minutes, until the cheese melts and bubbles at the edges.
4. SERVE: Serve with pico de gallo and any accompaniments you like, such as sour cream or guacamole.