Pulled Pork Nachos – Zea Mays Edition

Pulled Pork Nachos – Zea Mays Edition

Prep Time: 20 min
Cook Time: 4 hrs
Serves: 4

Ingredients

• 500 g (1 lb) pork shoulder, boneless

• 1 tbsp olive oil

• 1 onion, chopped

• 3 garlic cloves, minced

• 1 cup BBQ sauce (smoky or sweet)

• 1 cup chicken broth

• 1 tsp smoked paprika

• 1 tsp cumin powder

• Salt & pepper to taste

For serving:

• 200 g (7 oz) Zea Mays artisan corn chips

• 1 cup shredded cheddar cheese

• ½ cup pico de gallo

• ½ cup guacamole

• ¼ cup sour cream

• Fresh cilantro leaves

Instructions

1. Sear the pork:
Heat olive oil in a large pot over medium-high heat. Season pork with salt, pepper, paprika, and cumin. Sear on all sides until golden brown.

2. Slow cook:
Add onion, garlic, chicken broth, and BBQ sauce. Cover and cook over low heat for 4 hours, or until the pork is tender and shreds easily.

3. Shred:
Remove pork from the pot, shred with two forks, and return to the sauce. Mix well.

4. Assemble the nachos:
On a baking tray, spread a layer of Zea Mays corn chips. Top with pulled pork and shredded cheddar. Bake at 180°C (350°F) for 5–7 minutes until cheese melts.

5. Finish & serve:
Add pico de gallo, guacamole, sour cream, and cilantro. Serve immediately.

💡 Zea Mays Tip: Drizzle a little of the cooking sauce over the nachos before baking to infuse extra flavor without losing the crunch.