Ingredients
Units
Scale
- 3/4 cups apple cider vinegar, divided
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 red onion, sliced
- 2 red finger peppers or jalapeno peppers, sliced
- 2 1/2 lbs boneless, skinless pork butt, cut into bite sized pieces
- 1/4 cup ancho chile powder
- 1 can chipotle chiles in adobo
- 1 white onion, halved
- 1 (20 ounce) can pineapple chunks
- 5 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon ground clove
- 1 teaspoon oregano
- 1 tablespoons vegetable oil
- 8 ounces sharp cheddar cheese, shredded
- 1 1/2 tablespoons corn starch
- 1 (12 ounce) can evaporated milk
- 1 (12 ounce) bag tortilla chips
- 1 cup fresh pineapple, chopped, optional
- 4 ounces pepper jack cheese, shredded
- 4 ounces queso fresco, crumbled
- 1/2 haas avocado, sliced
- 1 handful cilantro, roughly chopped
- 2 sprigs green onion, sliced
- 1 handful sprouts or microgreens
- 1/4 cup sour cream, thinned with lime juice to a drizzle-able consistency
Instructions
- In a small bowl, whisk 1/2 cup of apple cider vinegar, 1 tablespoon sugar, and 2 teaspoons of kosher salt with 1 cup of water. Place the onion and pepper slices in a bowl or tupperware container and pour the vinegar mixture over top. Let sit at room temperature for one to three hours.
- While the quick pickles sit, make the pork. Take one of the white onion halves and coarsely chop it. Strain the canned pineapple chunks from the juice and save both in separate bowls.
- Place the ancho chile powder, three chipotle chiles, 2 tablespoons of adobo sauce, chopped white onion, about ¾ of the pineapple juice, the remaining apple cider vinegar, garlic, cumin, kosher salt, ground cloves, and oregano to a blender or food processor and puree until smooth.
- Place the chopped pork into a large plastic container with a lid. Pour the chile mixture over the pork and mix through to coat well. Marinate for at least an hour.
- After marinating, preheat a cast iron skillet to high heat and add a tablespoon of oil. Remove the marinated pork from the container and let excess marinade drip off. In small batches, cook the pork until it is cooked through and slightly charred.
- Dice the remaining onion half and chop up the pineapple chunks. Add to the cast iron skillet and cook until the pineapple slightly caramelizes, about 3-4 minutes.
- Add the remaining pineapple juice and the pork back to the skillet and mix in with the pineapple and onion. Transfer the pork to a bowl and tent with aluminum foil to keep warm.
- In a large bowl, toss the cheddar cheese with the corn starch. Transfer to a medium-sized pot. Add the evaporated milk and cook over medium-low heat, stirring constantly, until the cheese is melted and the sauce is smooth.
- Preheat oven to 375°F. Arrange tortilla chips in a single layer in the cast iron skillet. Top with pork, cheese sauce, fresh pineapple, pepper jack cheese, and queso fresco. Repeat in multiple layers until all of the pork is used. Transfer to the oven and bake until the shredded cheese is melted, about 5 minutes.
- Top with avocado, cilantro, green onion, sprouts, and the quick pickled onions and pepper slices. Drizzle with sour cream and serve with salsa.
- Prep Time: 1 hour
- Cook Time: 30 mins