Preheat oven to 450 F
Add chilli powder and salt; I also suggest you add chili flakes 1/2 tsp, onion flakes 1/2 tsp, and 1/2 tsp of ground pepper.
Mix well. Chop up chunks of chili powder if any.
Massage the boneless pork shoulder VERY WELL. It is important to really get those spices in there. Boneless is also what I used. Don't get boned. It can be undercooked easily. For your health!
Place in oven for 1 hour.
Hour later...we have a great crust and this is what you want.
Now you can choose between a nice English pale ale like Phillips Blue Buck or Apple Juice. Pros and cons to each. I prefer the apple juice slightly. If you go with beer though it won't be as sweet.
Add your liquid to the pan. Reminder: 1 Cup
Lower temperature to 325 F. Return pork to oven for two and a half hours.
Shred the cheese
You can cut your veggies any way you want. I suggest chopping them in food processor for a fast cutting and small bits can be more evenly spread out and eaten (bigger isn't necessarily better folks)
Take pork out, cut the strings (if any) and drain juice.
Pull the pork with two forks. If you get a stubborn piece, throw it in the food processor. It's a lot easier then trying to rip a stubborn piece of meat!
Pour 1 cup of BBQ sauce in. I made my own, and so can you! Sorry, will share that later ;)
Nacho pros know it's all about the dual layers
...and we have left over BBQ Pulled Pork. Sandwiches for the week?
Bake at 350 F for 20-25 minutes. Check periodically. Don't want to burn this masterpiece!
- 1.0c Red onion
- 1.89kg Boneless Pork Shoulder Blade
- 300.0g Tortilla chip
- 1.0 Jalapeno pepper
- 2.0c Cheese
- 1.0c Apple juice
- 1.0c Or English Pale ale
- 1.0Tbsp Chili powder
- 1.0tsp Salt
- 1/2tsp Ground pepper
- 1.0tsp Chili flakes
- 1.0 Onion Flakes
- 1.0c BBQ Sauce