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1, 18 ounce bag tortilla chips

2 ½ cups cheddar jack or Mexican blend shredded cheese (preferably shredded by hand)

2 cups pulled pork (recipe below)

1 cup pineapple salsa (recipe below)

½ cup sour cream

½ cup guacamole

1 cup Cotija cheese (or Feta)

¼ cup cilantro leaves, rough chopped.


Pineapple Salsa

1 pint grape or cherry tomatoes, cut into quarters

1 ½ cups chopped pineapple (fresh or canned

1 cup onion, finely chopped

1 jalapeno, minced

⅓ cup fresh cilantro leaves, packed and rough chopped

½ teaspoon salt

1 teaspoon cumin

1 tablespoon sugar

¼ cup olive oil

1 tablespoon lime fresh squeezed lime juice


Asian Braised Pork Shoulder

1, 8-10pound whole, bone-in pork shoulder (picnic) roast, trimmed of the rind and excess fat

3 tablespoon Dish off the Block Ragin’ Cajun Spice Blend

¼ cup olive oil

1 large onion, rough chopped

1, 2-inch piece of fresh ginger, peeled and thinly sliced

8 garlic cloves, crushed

3 tangerines, cut in half (peel on)

3 cinnamon stick

½ cup packed brown sugar

1 cup soy sauce

1 cup orange juice

½ cup seasoned rice vinegar

1 tablespoon garlic powder

2 teaspoon salt

1 teaspoon black pepper

¼ cup cornstarch


Preheat oven to 400 degrees.

Spread half of the chips on a large rimmed baking sheet lined with parchment paper.  Top with 1 cup of the shredded cheese and ½ cup of the pulled pork.  Place in the oven for 10 minutes until cheese is melted.

Remove from oven and top with the remaining chips, half of the remaining shredded cheese, remaining pulled pork, and then, the rest of the shredded cheese.  Place back in the oven for 10-15 minutes until the cheese is melted and the chips are toasty.

If desired, carefully lift edges of parchment off the baking sheet to transfer the chips to a serving platter (or just serve on the baking sheet).  Top evening with the salsa.  Place the sour cream and guacamole in large dollops on the top of the nachos (or serve on the side).

Sprinkle all over with the Cotija cheese and cilantro leaves.  Chow down!


Pineapple Salsa

Mix all of the ingredients together in a small bowl and let flavors meld for 30 minutes.


Asian Braised Pork Shoulder

Preheat oven to 225 degrees.

Generously rub the pork with the Cajun seasoning.  Heat olive oil a 12 qt. Dutch oven over medium-high heat and add pork.  Sear to brown on all sides and transfer pork to a plate.

Reduce heat to medium and add onion, ginger, garlic, tangerines, cinnamon sticks to the pan and sauté until fragrant and the onions are soft, about 3-5 minutes.  Add brown sugar, soy sauce, orange juice, vinegar, garlic powder, salt, and pepper to the pan.  Return the pork to the pan and add enough water to come up ¾ of the pork leaving ¼ exposed.   Turn heat to high and bring the sauce to a boil.

Cover the Dutch oven and place in the preheated oven.  Bake for 7-8 hours, turning meat over once about half way through, until meat is fork tender and falling apart.  Transfer meat to a platter and cover with foil to keep warm.

Skim any excess fat from the cooking liquid and then strain the broth through a fine metal or cloth sieve into a large sauce pan, you should have about 6-8 cups of liquid.  Bring to a boil and let bubble away for 30 minutes until the stock is reduced by about ⅓.

In a small bowl with a wire whisk, mix cornstarch with 1½ cups of water.  Whisk the cornstarch mixture into the broth over medium high heat until the broth boils and thickens. Pour the sauce over the pork in the Dutch oven or crockpot.

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