Name: Sheet Pan Nachos
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT5H30M0.000S
Yield: 4 to 6 servings
Ingredients: 2 Roma tomatoes, diced; 1 jalapeño, seeded and diced; 1 small red onion, diced; 2 limes, juiced; 1 bunch fresh cilantro, chopped; Kosher salt and freshly ground black pepper; One 15-ounce can black beans, drained and rinsed; 2 cups shredded Perfect Paprika Pork Shoulder, recipe follows; 1 teaspoon ground cumin; Hot sauce, for drizzling; 1 bag tortilla chips (4 to 5 cups); 2 cups shredded Monterey Jack cheese; 1 avocado, sliced; 1 cup sour cream; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1 teaspoon paprika; 6 to 7 pounds bone-in pork shoulder; 3 tablespoons olive oil; 10 cloves garlic; 1 onion, sliced; 6 sprigs fresh rosemary; 4 sprigs fresh thyme; 2 bay leaves; 1 cup white wine; 4 cups chicken broth; 1 to 2 canned chipotles, chopped, plus 2 tablespoons adobo sauce

Directions

Preheat the oven to 425 degrees F.
Make the salsa by tossing together the tomatoes, jalapeño, red onion and half of the lime juice and cilantro in a medium bowl. Season with salt and pepper. Set aside.
Add the black beans, Perfect Paprika Pork Shoulder, cumin, a drizzle of hot sauce, the remaining lime juice and a pinch of salt and pepper to a skillet and toss to combine. Heat over medium heat until hot, 4 to 5 minutes.
Scatter the chips over the surface of a sheet pan and cover them with the Monterey Jack. Spread the hot beans and pork mixture on top of the chips and cheese. Bake until the cheese is melted, 4 to 5 minutes.
Top with the avocado slices, followed by drizzles of hot sauce and spoonfuls of the sour cream and salsa. Sprinkle with the remaining cilantro. Serve straight from the sheet pan.

Perfect Paprika Pork Shoulder:

Yield: 10 to 12 servings

Preheat the oven to 300 degrees F.
Mix the salt, pepper and paprika in a small bowl. Season the pork all over with the mix, sprinkling it on and then rubbing it in with your hands.
Heat the olive oil in a large Dutch oven over medium heat. Sear the pork on all sides until browned, 3 to 5 minutes. Remove and set aside. Stir the garlic and onion into the pot and cook for 1 minute.
Tie together the rosemary, thyme and bay leaves with butcher’s twine. Add to the pot and stir. Deglaze with the white wine, scraping up any brown bits on the bottom. Stir in the broth, chipotle and adobo sauce. Add the pork to the pot fat-side up and bring to a boil. Cover and transfer to the oven. Cook until very tender, 4 to 5 hours.
Remove the pork from the liquid, shred with 2 forks and serve with the accompaniments of your choice, spooning over the liquid as a sauce.
Place any leftovers in a container and transfer any liquid to a separate container. Allow both the pork and the liquid to cool slightly before covering and refrigerating. Once the liquid has chilled, the fat will solidify at the top and make it easy to separate and discard. You can then reheat the pork as you’d like, using the stock to keep the pork from drying out.