For pulled pork:
3 pound bone in pork shoulder
1 tablespoon ancho chili powder
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon onion powder
2 cloves garlic
1 tablespoon canola oil
1 cup green salsa
1 cup beer (I used wheat beer)
For Chips:
canola oil, enough to cover the bottom of skillet (maybe ¼ to ½ cup)
12 corn tortillas cut into 4 wedges each
sea salt
lime zest
For Goat Cheese Sauce:
2 tablespoons butter
2 tablespoons flour
1 cup milk
½ cup crumbled goat cheese
Optional Toppings:
pomegranate arils
sliced jalapeño
sliced avocado
chopped cilantro
For pulled pork:
Season pork with chili powder, cumin, oregano, garlic powder, onion powder, and garlic (rub it all into the roast)
Heat canola oil in skillet (or in multi-cooker) over medium high heat, about 400 degrees
Sear pork on each side for about 5-6 minutes or until golden brown
Transfer to slow cooker and top with salsa and beer
Cover and cook on low for 8-9 hours
Remove pork and shred, carefully removing bone
For chips:
Heat oil in skillet over medium high heat
Add tortilla wedges a few at a time and cook for about 1 minute then carefully flip and cook for another minute (oil should be hot enough to sizzle the tortillas right away but not hot enough to spatter or quickly burn)
Remove tortillas when crispy and place on paper towel to drain
Sprinkle with sea salt and lime zest
Repeat until all tortillas are cooked
For Goat Cheese Sauce:
Heat butter in skillet over medium high heat
Stir in flour quickly until well blended
Slowly pour in milk while whisking until mixture is smooth
Let simmer for 2-3 minutes until thickened
Stir in goat cheese until melted and remove from heat
Add salt to taste if desired
To serve:
Add tortillas chips to plate and top with pork, cheese, pomegranate arils and other toppings as desired

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