Cuban Pulled Pork Tortilla Pie With Snappy Mango Salsa |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 1 |
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BRAND WINNER MISSION Tortillas and Chips. Fresh mangoes add a wonderful tropical flavor to this stacked tortilla pie. Ingredients:
1 (2-pound) pork shoulder roast |
1/2 cup orange juice |
1/4 cup fresh lime juice (about 4 limes) |
2 garlic cloves, minced |
1 tablespoon lemon pepper |
1 tablespoon chipotle peppers in adobo sauce, minced |
1 1/2 teaspoons dried oregano |
1 teaspoon salt |
1/2 teaspoon ground cumin |
no-stick cooking spray |
1 (15-ounce) can black beans |
4 cups coarsely crushed tortilla chips |
2 cups (8 ounces) shredded monterey jack cheese with peppers |
snappy mango salsa |
1 cup light sour cream |
Directions:
1. Rinse pork roast. Combine orange juice, lime juice, and next 6 ingredients in a large zip-top plastic freezer bag; add pork roast, and seal. Chill at least 3 hours, turning occasionally.
2. Coat an ovenproof Dutch oven with cooking spray. Place pork in Dutch oven, and pour marinade over pork.
3. Bake, covered, at 300° for 4 hours or until meat shreds easily with 2 forks. Remove pork from oven, and cool slightly. Shred pork, and keep warm.
4. Cook beans in a small saucepan over medium heat until thoroughly heated; drain.
5. Place 1 cup crushed tortilla chips on each serving plate. Layer each with 3/4 cup shredded pork, 1/4 cup black beans, 1/2 cup shredded cheese, 1/2 cup Snappy Mango Salsa, and 1/4 cup sour cream. Serve with remaining salsa.
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