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Boston butt nachos

Ever heard of a Boston Butt? Cut from the shoulder, it differs from a standard pork shoulder due to the increased intramuscular fat content. Where there is fat there is also exceptional flavour, so it’s no wonder this joint has made its way into our Black Label Range. Slow-cooked in a mix of spices until it pulls apart with a fork, use our Boston Butt to top loaded nachos in this tasty sharing recipe.

Time

15 mins

Serves

8

Difficulty

Easy

Ingredients

For the pork:
• 2.5kg Field & Flower Boston Butt
• Olive oil
• 2 tsp English mustard
• 1/2 tsp dried chilli flakes
• 1 tsp smoked garlic salt
• 2 tsp ground black pepper
• 1 tsp salt
• 1 onion
• 200ml chicken stock
• 3 thyme sprigs, leaves picked
• 3 tbsp maple syrup

To assemble:
• 1 x 200g bag of nachos
• 100g grated mature cheddar
• 200g cooked black beans, drained
• 2 spring onions, thinly sliced
• Dollop of sour cream
• Handful of sliced jarred jalapenos
• 1 lime, quartered

Instructions

1. Preheat your oven to 220°C/200°C fan/ gas mark 7.

2. Rub the Boston butt all over with a little olive oil.

3. Mix together the English mustard, chilli flakes, smoked garlic salt, onion powder, smoked paprika, oregano, black pepper and salt. Scatter the rub all over the meat in an even layer. Lower into an ovenproof dish with a lid that snugly fits the pork and roast uncovered for 20 minutes.

4. Turn the oven down to 150°C/130°C fan/gas mark 2, then take the butt from the oven, add the sliced onions into the base of the pan as well as the stock and thyme. Drizzle the maple syrup over the meat, cover with a lid and pop it back in the oven and let it cook for about 4 hours or until tender. Baste occasionally with the juices in the dish. It is cooked when the meat easily comes away from the bone with a fork.

5. Take it out of the oven and leave to rest for 30 minutes. It’s really important not to skip this step, as this is where the meat magic happens and all of the juicy pulled pork is formed when the meat relaxes. Skim and discard all the fat that rises to the top of the cooking juices. Remove the bone, shred the pork with 2 forks and mix together with all the onions and juices.

6. Place the nachos in an even layer over a large shallow roasting tray, scatter with a little of the shredded pork and drained beans, sprinkle with grated cheese, sliced spring onions and sliced jalapenos. Place under the grill and grill for 5 minutes or until the cheese has melted.

7. Serve with dollops of cool sour cream and lime wedges to squeeze over if you like.

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