Pulled Pork Nachos with Pickled Cabbage

Course: Main Course
Cuisine: American
Keyword: Nachos, pulled pork, red cabbage
Prep Time: 30 minutes
Cook Time: 4 hours 30 minutes
Total Time: 5 hours
Author: Sarah
These pulled pork nachos with pickled red cabbage and garlic orange aioli are unbelievable. They are just good! You get the fatty pork combined with the acidity of the pickled cabbage. Then that sauce, while simple, adds that extra layer of flavor that this dish needs.
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Ingredients

Pulled Pork

  • 2.5 Pound Boneless Pork Roast
  • 1 ½ Teaspoon Salt
  • 1 Cup Water
  • 1 Teaspoon Chicken Base
  • 1 Medium Onion Sliced
  • 6 Cloves Garlic Smashed

Pickled Red Cabbage

  • ¼ Head of Red Cabbage Shredded
  • 1 Cup Water
  • 3 Bay Leaves
  • ½ Cup Apple Cider Vinegar
  • ½ Cup Red Wine Vinegar
  • 2 Teaspoon Sugar
  • 2 Teaspoon Salt

Orange Garlic Aioli

  • ½ Cup Mayo
  • 1 Medium Orange 1 Teaspoon zest and 3 Tablespoons of juice
  • 2 Cloves of Garlic Grated
  • 1 Tablespoon Lemon Juice
  • Salt and Pepper to Taste

Instructions

  1. Take the pork roast season with 1 ½ teaspoons of salt. Pan sear on all sides in a medium pan on high heat (about 2-3 minutes per side). Then add the seared pork to the slow cooker. Add the water, chicken base, onion and 3 garlic cloves. Cook on low for 4.5 hours. (See note)
  2. While the pork is cooking in a large bowl mix the apple cider vinegar, red wine vinegar, water, sugar, and salt until sugar and salt dissolve. Add the bay leaves, and 3 garlic cloves to the bowl.
  3. Shred the red cabbage and add it to the bowl with the vinegar mixture and mix until combined. Push the cabbage down to make sure the liquid if covering it. Cover with plastic wrap and let it sit at room temperature for at least 3 hours. After the 3 hours are up put the cabbage in the fridge until the pork is done about 1 hour.
  4. In a small bowl mix the mayo, orange zest, orange juice, grated garlic, and lemon juice until combined. Add salt and pepper to taste. (See note). Refrigerate until the pork and cabbage is ready.
  5. When the pork is done take 2 forks and shred the meat. If you are serving this recipe the way we did on individual chips. Then you would add some pork on a chip, top with the pickled cabbage and a drizzle of the sauce. (See note) Enjoy!

Recipe Notes