Rasta Nachos

My husband Dan’s favorite thing to eat is nachos. Any kind of nachos! The nuclear yellowish orange cheesy nachos with jalapenos you get at a baseball park, Roberto’s Carne Asada nachos, Memphis Championship BBQ’s nachos, and any other combination of chips, cheese and toppings. Honestly!

So one day we decided to fiddle with an idea for a Caribbean style nachos recipe, that included slow cooked jerk seasoned pulled pork, pineapple, and a bunch of other things that we had in the fridge. This recipe is all his, the execution was up to me. And boy did this collaboration turn out to be a hit! We both hope you enjoy these as much as we did!!

The Caribbean Pulled Pork–
2 pounds of boneless country style pork ribs, or shoulder roast
1 cup Caribbean jerk marinade
Enough water to cover the pork

Put the pork, marinade, and water in a slow cooker, and cook on low for 6-8 hours. (Or if you’re in a hurry to try these babies, you can put the same ingredients into a large pot, bring it to a boil, turn down the heat to low, and simmer for about two hours. You’ll get the same effect, but the meat won’t be AS tender as the slow cooker method).

Remove the meat with a slotted spoon, and shred with two forks, then set aside. It will be literally falling apart, and so flavorful and juicy you’ll want to use this pork for everything!!

The rest of the kitchen sink–
1 bag blue corn tortilla chips
2-3 cups shredded pepper jack cheese
1 can black beans, drained and rinsed
1 can pineapple chunks in juice, drained
1 red bell pepper, diced
1 medium red onion, diced
1/2 bunch cilantro chopped
1/4-1/2 cup pickled jalapeño slices
1 avocado, diced
2 tbsp lime juice

Preheat your oven to 425 degrees. Prepare a 9″ x 13″ baking dish by lining the bottom and sides with parchment paper or foil. Set aside.

In a medium mixing bowl, combine the black beans, pineapple, bell pepper, red onion, cilantro, and half of the jalapeño slices, and set aside.

Dump about half the chips into the lined baking dish, top with half of the pork, drizzle with a tiny bit of the jerk marinade, then add half of the bean mixture on top, and sprinkle with half the cheese. Repeat with the rest of the ingredients, ending with cheese.

Bake at 425 degrees for 10-15 minutes, or until the middle layer of cheese is melty. Remove from the baking dish, place on a serving platter, top with remaining jalapeño slices, the avocado, and lime juice. Then pop in your favorite reggae album, and dive into the flavor party that’s about to happen in your mouth!

(Now, obviously this makes quite a large serving. Please feel free to halve this recipe, but take my word for it, even if there’s only two of you, there probably won’t be any leftovers!!)


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