Directions

Safety & Prep:

1. Wash hands thoroughly and sanitize all work surfaces.
2. Use the proper color-coded cutting board for each ingredient type.

Prepare Pulled Pork:

1. Season pork shoulder with cumin, paprika, salt, and pepper.
2. In a large skillet over high heat, melt butter and sear pork on all sides. Set aside.
3. In a slow cooker, combine chipotle, onion, garlic, tomato paste, broth, orange juice, cumin, oregano, lime wedges, and unsweetened chocolate. Mix well.
4. Add seared pork to slow cooker. Cook on low for 4 hours (alternatively, braise covered in a 300°F oven, checking liquid levels).
5. Once cooked, remove pork and shred with two forks. Discard lime wedges. Set aside.

Make Sauce:

1. Pour remaining liquid from slow cooker into a pot and bring to a boil.
2. Mix cornstarch and cold water to create a slurry. Slowly whisk slurry into boiling liquid to thicken sauce.
3. Add desired amount of sauce back to shredded pork to keep moist (note: adding all sauce the night before helps retain moisture).

Prepare Cilantro Crema:

1. Blend sour cream, chopped cilantro, and water until smooth. Add more water as needed for drizzle consistency.

Assemble Nachos:

1. Spread nacho chips on a parchment-lined baking sheet.
2. Top chips with pulled pork, shredded cheddar, diced tomatoes, red onions, and pickled jalapeños.
3. Bake at 400°F for 10 minutes or until cheese is melted.
4. Remove from oven and top with diced avocado, cilantro crema, and chopped cilantro.