Description
A delicious and crowd-pleasing dish that combines savory pulled pork with crispy tortilla chips and tasty toppings.
Ingredients
- 1 boneless Ontario pork shoulder roast, about 3 lb/1.5 kg
- 1 tbsp (15 mL) canola oil
- 2 tbsp (30 mL) chili powder
- 1 tbsp (15 mL) dry mustard
- 1/4 tsp (1 mL) each salt and pepper
- 1 jar (680 mL) tomato passata (strained tomatoes)
- 1 onion, grated or finely diced
- 1/3 cup (80 mL) packed light brown sugar
- 2 tbsp (30 mL) Worcestershire sauce
- 2 cloves garlic, minced
- 1 bag (300 g) tortilla chips
- 2 cups (500 mL) shredded cheddar cheese
- 2 green onions, thinly sliced
- 2 cups (500 mL) shredded lettuce
- 1/2 cup (125 mL) sliced olives or pickled jalapeños
- Sour cream and chopped fresh cilantro (optional)
Instructions
- Remove any netting or string from the pork roast and pat it dry.
- In a small bowl, mix oil, chili powder, dry mustard, salt, and pepper. Rub the mixture all over the pork roast.
- In your slow cooker, combine passata, grated onion, brown sugar, Worcestershire sauce, and minced garlic.
- In a large skillet over medium-high heat, brown the pork roast on all sides.
- Transfer the roast to the slow cooker, cover, and set it to LOW for 8 hours or HIGH for 4 hours.
- Once the pork is tender, shred it with two forks and mix it back with the sauce.
- Preheat the oven to 350ºF (180ºC) and line a baking sheet with parchment paper.
- Spread half the tortilla chips on the baking sheet, top with 1 1/2 cups pulled pork, half the cheese, and green onions; repeat the layers.
- Bake for about 10 minutes until the cheese is melted and bubbly.
- Remove from the oven, sprinkle with shredded lettuce and olives (or jalapeños), and serve with cilantro and sour cream if desired.
Notes
Use quality pork for the best flavor and avoid soggy chips by adding toppings just before serving.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Appetizer
- Method: Slow Cooking, Baking
- Cuisine: Mexican