Incredible 48-hour Nachos

The tastiest nachos you'll ever have begin with homemade corn tortilla chips topped with shredded pork - but not just any pork - our shoulder roast soaked up a perfectly balanced marinade for 24 hours then it slowly roasted in a blend of cilantro infused oil & marinade. The shredded pork mixed with our adobo sauce is the star of this nacho dish, which is enhanced with flavor from corn salsa, avocado sauce and queso. All the recipes are here for you. Enjoy!

There are several layers of ingredients that make up our incredible, crowd-pleasing 48 hour nachos (they really are worth the wait :)) and we’ll be glad to serve as a guide through the process. Recipes for Corn Tortilla Chips, Slow Roasted Pork, Adobo Sauce, Queso, Corn Salsa and Avocado Sauce are below and a ***video demonstration*** ***is on*** ***Celiac Kitchen’s YouTube channel.***

Slow Roasted Pork

Time required to for meat:

Pork roast marinades for a minimum of 4 hours, up to 24 hours
Then it slow roasts for 8 hours

Ingredients:

Pork Shoulder Roast*

Red pepper flakes

Ground black pepper

Salt

Smoked paprika

3 large lemons

4 limes

2 tablespoons honey

5 jalapeños

6 cloves of garlic

1 small bunch of fresh cilantro

Approximately 1 cup oil (we used canola oil)

2 garlic cloves

Up to 1/2 cup white wine

1/2 cup chicken broth (optional for adding a depth of flavor)

Directions:

Day One

Step 1: Prepare Meat

Trim off excess fat**

Season all sides of pork roast with:

Red pepper flakes
Freshly ground black pepper
Light amount of salt

Press in seasonings

Place in container large enough to hold meat and marinade; cover and refrigerate

Thoroughly clean work space

***Prepare Meat***

***Pork shoulder butt cut with excess fat trimmed off and lightly seasoned on all sides***

Step 2: Marinade

Into a large bowl:

Squeeze juice from 3 lemons*** into a large bowl
Squeeze juice from 4 limes into into the bowl
Stir in about 2 tablespoons honey
Slice 5 jalapeños and add to liquids; keep seeds for a bit more heat or remove seeds for a milder flavor
Smash and rough chop 6 garlic cloves

Pour it into a container that’s large enough to submerge seasoned meat in marinade; cover and refrigerate for minimum of 4 hours, up to 24 hours

**Marinade**

***Fresh lemon and lime juice, honey, jalapenos and garlic blend together to make a marinade that will bring flavor and moisture to the pork roast***

Step 3: Cilantro Infused Oil

Break up cilantro into manageable bits for an immersion blender, stems are fine

Cover with oil - we're using canola oil
Rough chop 2 large garlic cloves
Use immersion blender to liquify as best you can
Cover and set aside for 12 - 24 hours

Cilantro Infused Oil - Flavors of cilantro and garlic infuse the oil as it sits for a minimum of 12 hours

Day Two

Remove meat from marinade; save marinade to use later

After 24 hours the pork roast is plump, having soaked up a lot of liquids from the marinade

On all 4 sides, sprinkle on and press in:

Salt – a light amount
Ground black pepper
Chili powder
Smoked paprika

Step 4: Sear and Slow Roast Meat

Sear meat:

Place large skillet on medium heat
Cover bottom with oil
Sear 1 – 3 minutes on each side, long enough to form a crust

Pour small amount of oil into bottom of crock pot

Place meat into crock pot on low setting

Using skillet that meat was seared in, simmer the meat juices to thicken just a bit

Pour in enough white wine to cover bottom of pan

Let wine reduce by about 1/3 and deglaze the pan so flavor from pork roast is incorporated, adding balance & another layer flavor

Add depth to the flavor with about 1/2 cup of chicken broth; simmer to reduce

Add marinade to skillet with meat juices, wine and chicken broth

Simmer for 2 – 3 minutes, until liquid reduces and jalapeños begin to soften

Remove from heat and let it cool down

Strain cilantro oil into a food processor

Add reduced marinade

Puree until smooth

Pour marinade & cilantro oil blend over pork roast in crock pot

Cook fat side down on low heat for approximately 8 hours, basting occasionally until meat reaches at least 145°F internal temperature and shreds easily

Sear and Slow Roast Meat

1) The marinade simmers in a skillet with meat juices, wine and chicken broth; 2) Reduced marinade is poured into a blender with the strained cilantro infused oil; 3) Marinade blend and cilantro oil puree in food processor; 4) Pureed mixture is poured over pork roast

Step 5: Shred, Store and Serve Slow Roasted Pork

The roast pork is ready when it easily falls apart and can be shredded with a couple spoons

While shredding meat, pull out and discard any fat or cartilage

Store in a container and cover with juice it was cooked in to preserve flavor and keep meat moist

Important note: do not serve meat with its cooking juices – it’s way too strong and fatty, which makes it great for roasting and storing meat, but not for serving it

We are mixing in our adobo sauce for serving

Shred, Store and Serve Slow Roasted Pork

1) Slow roasted pork shreds easily; 2) Pour juice from meat cooking over shredded pork to keep it moist while storing; 3) Mix with adobo sauce (recipe below) before serving

Notes:

* Both shoulder & butt cuts come from same area of pig

· Shoulder cut goes down into the hoof; it has less fat

· Butt cut is higher up; its higher fat content makes it good for slow roasting

We used the pork butt cut since its fat content is good for slow roasting and we kept the bone in for more flavor and will use the bone when we make soup

** Trimming excess fat is easier when meat is cold

· Use your sharpest knife for trimming fat

· We are saving the fat to use when we make sausage

*** Before slicing and squeezing, press on lemons and limes while rolling them on a hard surface to release juice; citrus juice will help break down the meat as it slow cooks, making it tender & juicy

Adobo Sauce

Ingredients:

2 tablespoons butter

3 tablespoons olive oil

1 onion, diced

3 garlic cloves, minced

1 lime zest and juice

7 oz can of chipotle peppers in adobo sauce + 1 can of water

Seasonings:

⅛ teaspoon celery seed
⅛ teaspoon dill seed
1 teaspoon cumin
1 teaspoon oregano
½ teaspoon black pepper
½ teaspoon seasoned salt
1 teaspoon chili powder

1 tablespoon apple cider vinegar

¾ teaspoon Worcestershire sauce *make sure it’s labeled gluten free

1 tablespoon tomato paste (can add a 2nd tablespoon for color)

1 – 2 tablespoons honey per preference

⅓ cup brown sugar

***Adobo Sauce Ingredients***

***A combination of flavors bring balance, depth and pure deliciousness to our adobo sauce***

Directions:

Put butter and oil in sauce pan on medium low heat

Once heated, add garlic and onion

Cook until they begin to turn translucent (3 – 5 minutes)

Stir in tomato paste

Add adobo peppers + 1 can of water

Stir in seasonings

Lower heat setting to simmer

Add in apple cider vinegar, Worcestershire, honey

Stir in brown sugar

Stir well and continue to simmer on low heat until sauce has reduced (20 - 30 minutes)

Add lime juice and zest

Allow to cool then blend in food processor or with immersion blender

Makes about 18 oz of adobo sauce concentrate

Preparing Adobo Sauce to Mix with Shredded Pork

Corn Tortilla Chips

***Homemade Tortilla Chips…***

…are worth the effort as they have a far better flavor than store-bought chips but the nachos will still taste good if you want to simplify and pass on this step :) Making tortillas has more to do with technique than an exact recipe and definitely requires paying close attention to the dough as you work with it to get the right consistency and texture.

Ingredients:

2 cups gluten free corn flour (we used Maseca)

Up to 1 ½ cups 100°F warm water - important to add water slowly and adjust as needed for texture and consistency

Pinch of salt

***Gluten Free Corn Flour***

***A few options for corn flour are available; we chose Maseca for our tortilla recipe***

Blend together until dough reaches texture similar to Playdough; the right blend of flour and water will not be sticky

Roll a piece of dough into small a ball and press in your hands. If the sides crack, add more water 1 teaspoon at a time

To form tortillas, use parchment paper and a rolling pin or set up a tortilla press according to manufacturer’s instructions

Place a very small amount of oil on top and bottom of press. Press lightly – if you want it flatter, press longer, not harder

Press, rotate dough, press again

Cook 2 - 3 minutes per side in very lightly oiled skillet; this removes some of the water content

Tortilla will easily release from skillet when it’s done

Cut tortillas into chip-size pieces and let rest on paper towels

Tortillas can be baked to form chips but we fried them

Heat a pot of oil (using canola oil) to 300°F; cook in small batches to keep oil level from rising too much and allow for even cooking

Cook until chips start to turn a slight golden color and get crispy, 2 - 3 minutes

Lay on paper towels; sprinkle chips with seasoned salt

Corn Salsa

Rough chop 1 jalapeño – leaving seeds in for extra burst of spice. Keep hands away from eyes and wash hands thoroughly after handling jalapeño

1 onion, dices

1 large or 2 medium or tomatoes, diced

1 ear fresh corn sliced off the cob

Fresh cilantro (optional), chopped

1 lime juice

Corn Salsa Ingredients (plus juice from1 lime)

Queso*

1 jalapeño, minced - with or without seeds at your preference

1 shallot, minced

1 clove of garlic, minced

¼ cup white cheddar, freshly grated

¾ low moisture mozzarella, freshly grated or cut into small chunks **

1 tablespoon butter, melt in sauce pan on medium low heat

Sweat minced veggies in melted butter, 3 – 5 minutes

Stir 1 tablespoon gluten free 1:1 flour*** into veggies, about 1 minute

1 cup whole milk

Simmer and stir until it begins to reduce and thicken, 2 – 3 minutes

Stir in cheese until it’s melted and blended in sauce

Salt and pepper to taste

Notes:

* Queso is best when made just before serving nachos

** Packaged, pre-shredded cheese does not melt as well as freshly grated

*** Gluten Free 1:1 flour includes brand names such as Cup 4 Cup, Bob’s Red Mill 1 to 1 Baking Flour, King Arthur Measure for Measure, as well as many others

Avocado Sauce

In a food processor, puree:

2 ripe avocados

¼ cup sour cream

¼ cup cilantro leaves and stems, washed

1 lime juice and zest

1 jalapeño, chopped

3 tablespoons olive oil

3 tablespoons honey

Add water 1 tablespoon at a time until it reaches desired consistency

Salt and pepper to taste

Incredible 48-hour Nachos | Ultimate Crowd-Pleasing Recipe | Worth the Wait | Always Gluten-Free