Slow-Cooker Pulled-Pork Nachos

Look, we're not going to come right out and say we ate nachos for dinner. But we also won't say we didn't. Know what we mean?

We began our pulled-pork nacho adventure by preparing our marbled 2 lb pork shoulder for the crockpot.

We assembled our ingredients and combined them to create a rub. These included organic brown sugar, spices, and some Tessemae's brand ketchup and mustard. (Fun fact - Tessemae's products are almost all paleo and Whole30 approved, too! Extra fancy.) 

Then we set our slow-cooker on high and left it for about 5 hours, until the meat was easily shreddable. 

We *carefully* moved the meat over to a baking dish where we could pull it into thin, bite-sized morsels. At this point in the process, we think it's important to sample some of your hard work. We say this for no other reason than the whole dish won't be compeleted for about 15 minutes. Treat yourself.

Next we got out our baking dish and layered chips, pork, shredded cheddar and monterey, onions, and barbecue sauce until we created a mountain ready to go into the oven pre-heated to 400 degrees. 

After 9 minutes our creation was melted to perfection and we were ready to top it off with some shredded lettuce, diced tomatoes and some sour cream. And then we definitely ate nachos for dinner. But it's all-natural so it's healthy, right? RIGHT?

Maybe don't answer that. 

Slow Cooker Pulled-Pork Nachos

INGREDIENTS

Pulled Pork
2-3 pound pork shoulder
¼ cup brown sugar
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon kosher salt
1 teaspoon black pepper
1 medium red onion, quartered
¼ cup ketchup
¼ cup mustard

Toppings
Tortilla chips
Red onion
BBQ sauce
1 cup cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
Diced tomatoes
Sour cream
Salsa
Cilantro

PREPARATION

1. Place pork, onion, and seasonings into a 6-quart slow cooker. Mix to coat meat in seasonings. Add ketchup and mustard, spreading evenly over the outside of the meat. 
2. Set slow cooker to High and cook for 5 hours, until the meat pulls apart easily. Alternatively, the meat can be cooked on the Low setting for 8 hours. 
3. Remove meat from slow cooker and transfer it to a bowl or cutting board. Using two forks, shred the meat into bite-sized pieces.
4. Preheat oven to 400˚F/200˚C. 
5. Using a cast-iron pan or other oven-safe dish, assemble the nachos layer by layer. Chips, then pork, onion, BBQ sauce, and cheese. Repeat as desired for additional layers.
6. Bake for 8-10 minutes until cheese is melted and bubbling.
7. Top with sour cream, salsa, and cilantro. 
8. Enjoy!

Original recipe found here!

Cross Shank Tacos

 

Cross shanks. What do you do with them, you ask? Never cooked them? Neither had Rebecca. But her husband, Rex, is always up to prove he's better in the kitchen, so here's a home tested original recipe from another Saddle Ridge farmer. Get your cast iron & crock pot ready!

Saddle Ridge Cross Shank Tacos provided by Rex

Shanks:
6 pounds (approx - 2 packages) of beef cross shanks
Salt
pepper
Paprika
garlic powder

Braise:
1 onion - rough cut
6 - 8 garlic cloves - rough cut
3 - 12oz dark beer (prefers Negro Modelo)
1 - 6oz Goya tomato sauce
6 - dried chilis (ancho & pablano)
6 - tablespoons cumin
6 - tablespoons paprika
3 - tablespoons chili powder
3 - tablespoons minced garlic
1 - tablespoon red chili flakes
1 - lime juiced inluding pulp
1 - handful of rough cut fresh cilantro

Beans:
1 - can black beans rinsed good
3 - 4 cloves of garlic minced
2 -3 jalepenos
1/4 cup ketchup
beer to cover
handful of cilantro
salt & pepper to taste

Start braise on low heat in your crock pot or dutch oven. Once done, prepare your shanks on a tin foiled lined cookie sheet. While you are preparing, heat your cast iron on medium heat. Once heated, drizzle olive oil and coat pan well once oil has reached same approximate temp. Sear cross shanks on each side 6 - 7 minutes.

Once seared, place cross shanks in braise and cook low for 8 - 10 hours or until meat is fork tender and you are able to shred off bones with ease.

Strain braise and shred all meat, place back in crock pot. Taste and reseason to your liking. While getting that extra yummy in, place your braise liquid in your cast iron & simmer to thicken for taco sause. (Extra can be used for another recipe to follow. Once cooled, skim off any fat and put in fridge or freeze for later. Don't forget to save extra or you will miss out!)

Prepare your beans. Have your beans rinsed & put in saucepan. Beans, ketchup and enough beer to cover, add the rest. Place on medium heat while stirring often. Once heated, place on simmer for about 10 - 15 minutes.

Prepare all your favorite taco toppings and set side. Warm your choice of tortillas.

Rex served his with homemade pico de gallo, cheese, sour cream & thickened braise liquid. Rice (whatever kind you prefer) along with beans is a staple with Mexican cuisine in this house.

Trying new things is a journey to enjoy, so have some fun & enjoy your dinner!