Servings: 4
Prep time: 15 minutes
Cook time: 2 hours 30 minutes
Ingredients
- 1 smoked Picnic pork shoulder
- 1 leek, thinly sliced, or 1 large onion, thinly sliced
- 15 ml (1 tbsp) oil
- 1 L (4 cups) vegetable broth
- 60 ml (4 tbsp) strong mustard or horseradish
- 30 ml (2 tbsp) FAA Caramels
- 1 bag of nacho chips
- 1 block of Perron 2-year-aged cheddar cheese, grated
Toppings
- 1 can of diced pineapple, drained
- 125 ml (1/2 cup) sour cream
- Marinated beets, to taste
- Marinated onions, to taste
- FAA Caramels for garnish
Preparation
- Preheat the oven to 160°C (325°F) with the rack in the center.
- In a Dutch oven over high heat, sauté the leek or onion in oil for about 5 minutes, until browned. Add the pork shoulder, enough broth to cover about three-quarters of the meat, the mustard, and the caramel. Cover with a lid or aluminum foil and bake in the oven for about 2 hours and 30 minutes, until the meat is very tender.
- Remove the pork, let it cool slightly, then shred it with a fork.
- Set aside about half of the shredded meat for another recipe.
- On a baking sheet lined with a silicone mat or parchment paper, arrange the nachos, then top with the shredded pork and shredded cheddar cheese. Broil under the broiler for about 4 to 5 minutes, just until the cheese melts and browns slightly.
- Remove from the oven and top with pineapple cubes, pickled beets or onions, and sour cream. Finish with a drizzle of FAA Caramels on top. Season with salt and pepper to taste.
