This recipe calls for slow-roasting a pork butt on the grill to make up a batch of ultimate nachos — but truth be told, you can still use this skillet-on-the-grill technique to whip up any type of nachos. Be a nacho pro by layering the chips with an even distribution of cheese and toppings for a perfect bite every time.
Technique tip: Assemble ingredients, a la minute, to make sure chips are crispy and stand up to hearty toppings.
Swap options: Pick up smoked pork from your favorite pitmaster, or swap in another grilled protein or veggies for the pork butt.
- 1 (5-pound) boneless pork shoulder (Boston butt)
- 2 cups mojo criollo marinade, such as Goya
- 1 medium (7-ounce) red onion, thinly sliced (1¼ cups)
- 1½ teaspoons kosher salt, divided
- 1/2 cup fresh lime juice (from about 4 limes)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 8 ounces tortilla chips
- 5 ounces Manchego cheese, shredded
- 1 large avocado, chopped
- 3/4 cup sour cream
- 1/4 cup chopped fresh cilantro
1. Place the pork and marinade in a 1-gallon zip-top plastic bag. Seal the bag, pressing out excess air. Marinate in the refrigerator for at least 8 hours, or up to 24 hours. Allow the pork to come to room temperature for about 30 minutes before grilling.
2. Stir together the red onion and 1 teaspoon of the salt in a bowl; let stand at room temperature, stirring occasionally, until the onion has slightly softened, about 5 minutes. Stir in the lime juice; let stand, stirring occasionally, until the onion has turned pink, about 30 minutes. Drain and discard the pickling liquid. Cover and chill the pickled onion until ready to use.
3. Open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled with charcoal. When the coals are covered with gray ash, pour them onto the bottom grate of the grill, and then push to one side of the grill. Adjust the vents as needed to maintain an internal temperature of 350 to 400 F. Coat the top grill grate with oil; place on the grill. (If using a gas grill, preheat to medium, 350 to 400 F, on one side.)
4. Remove the pork from the marinade; discard the marinade. Place the pork on the oiled grates over the side without the coals (or the unlit side of a gas grill). Grill covered and turning occasionally, until a thermometer inserted in thickest portion of pork registers 200 F, 7 to 8 hours. Transfer the pork to a 12-inch, high-sided cast-iron skillet; let stand for 20 minutes. Transfer the pork to a work surface, reserving drippings in skillet. Shred the pork using your hands.
5. Place the skillet with drippings on the grates over the side without the coals. Add the beans, cumin, oregano and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until warmed through, about 5 minutes. Remove from the grill; transfer the mixture to a small bowl. Return the skillet to the grates over the side without the coals. Place the tortilla chips in the skillet; spoon the bean mixture evenly over the chips. Top with 2 cups of the shredded pork (reserve any remaining pork for another use). Sprinkle with the cheese. Grill, covered, until the cheese is melted, about 10 minutes. Top with 1 cup of the pickled onions (reserving remaining onions for another use), the avocado, sour cream and cilantro.