Get ready for the big game with these nachos that are sure to please!

Yields: abt 10 Servings

Ingredients

• 4 lbs. boneless skinless pork shoulder or Boston pork roast

• 1/3 cup spice rub – recipe to follow

• 1/4 cup spicy brown mustard

• 12 oz Dr Pepper or Cola – Do not use diet!

• 1/4 cup lime juice

• 3/4 cup Orange juice

• 1 tbsp minced garlic

• 1 tablespoon olive oil

• Tortilla chips

Toppings for Nachos

• Shredded cheese

• Olives

• Guacamole

• Sour Cream

• Refried beans

• Queso

• Jalapeños

• Green Onion

• Black Beans

• Corn

• Tomatoes

• Salsa

• Onion

Pork Spice Rub ingredients

• 1/2 cup smoked paprika

• 1/3 cup dark brown sugar

• 1/4 cup salt

• 1/4 cup garlic powder

• 2 tablespoons black pepper

• 2 tablespoons chili powder

• 2 tablespoons onion powder

• 2 tablespoons chipotle chili pepper

• 1 tablespoon cayenne pepper

• 1 tablespoon cumin

• 1 tablespoon dry mustard

Instructions for rub

• Mix together all of the ingredients in a bowl.

• Store in an airtight container.

• This recipe makes about 2 cups of spice rub.

Directions

• Coat pork with spicy brown mustard and 1/3 cup spice rub.

  How to make pork in the Instant Pot:

  1. Add the olive oil to Instant Pot. Select saute and heat the oil for about 2 minutes or until it sizzles with a drop of water, Add the minced garlic to the pot, then the prepared pork. Leave on saute for 1 more minute.

  2. Add the Dr Pepper/Cola, orange juice and lime juice to the pot. Place the lid on the pot and lock into place. Make sure the float valve is in the sealed position. Select pressure cook on high and set timer for 40 minutes.

  3. Once the pork is finished, allow it to natural release. This will take about 15 minutes or more. As always, follow your manufacturer’s guide for natural release.

  4. Once the natural release has finished, carefully remove lid. Transfer the cooked pork to a large bowl or dish. Remove the fat and discard while you shred the meat with 2 forks. Do not discard the juice in the pot, you will need it. You can ladle at least two cups of the juice into a measuring cup or bowl and set aside.

  How to make pork in the Slow Cooker or CrockPot:

  1. Pour the olive oil into the slow cooker. Add the minced garlic to the bottom and place the prepared pork on top. Pour in the Dr Pepper/Cola, orange juice, and lime juice.

  2. Place the lid on the pot. Cook on high for 4 – 6 hours or low for 6 – 8 hours. The internal temperature of pork should be at least 165 degrees Fahrenheit.

  3. Transfer the cooked pork to a large bowl or dish. Remove the fat and discard while you shred the meat with 2 forks. Do not discard the juice in the pot, you will need it. You can ladle at least two cups of the juice into a measuring cup or bowl and set aside.

  How to make the pork crispy:

  1. I highly recommend crisping up the edges after you shred your carnitas. It brings out the flavor and gives it a more authentic texture. There are 2 ways to crisp up the edges, take your pick.

  Oven:

  1. Turn your oven broiler to high. Line a rimmed baking sheet with foil and spray with non-stick cooking spray. Spread the shredded pork onto the prepared baking sheet. Drizzle with 1/2 cup of reserved juices. Broil for about 3 – 4 minutes, or until it starts to crisp. Remove from oven, stir the meat and drizzle with another 1/2 cup of juice. Broil for another 3 – 4 minutes. Remove from oven, transfer to a serving dish and drizzle with reserved juices. Optional: Garnish with fresh cilantro.

  Skillet:

  1. Add 1 tablespoon of olive oil to a large skillet and heat over medium-high heat until it sizzles. You will need to cook the pork in 2 batches so that the pan is not crowded. Add half the shredded pork to the skillet and 1/2 cup of the reserved juice to the pan. Brown the pork for 1 – 2 minutes then stir or flip with tongs and cook for an additional 1 – 2 minutes or until it just crisps up the edges. Do not overcook. Repeat with the second batch of pork. Transfer to a serving dish and drizzle with reserved juices. Optional: Garnish with fresh cilantro.

• Once you have the pork ready, serve all toppings and chips buffet style to load up the Nachos.