- Preheat the oven to 325°F. Combine the pork’s first 4 ingredients in a bowl and set aside.
- Set the roast on a plate and remove the netting it’s wrapped in. In a small bowl, combine the spices and salt. Now rub the spice mixture all over the roast.
- Heat the oil in an ovenproof pot or Dutch oven set over medium-high. Add the roast and sear on all sides. Drain away excess fat, then pour in salsa mixture and bring to a simmer.
- Cover and cook the pork in the oven 2 1/2 hours, turning occasionally, or until falling apart tender. (Add a bit more stock during cooking if the braising liquid overly reduces.)
- Remove the pork from the sauce, set in a large bowl and let rest 10 minutes. Set the sauce left in the pot aside for a moment.
- After the pork has rested, pull into shreds with two forks or with your hands protected with kitchen gloves. Remove the fat from the surface of the sauce in the pot. Now mix sauce into the shredded pork. Use pork as described below.
- To make the nachos, preheat the oven to 375˚F. Spread and mound half the tortilla chips on a round non-stick baking pan (a pizza pan works well). Sprinkle with half the cheese. Top with half the pulled pork, bell pepper, red onion, Fresno (or jalapeño) pepper and olives. Top those ingredients with the remaining tortilla chips. Now top with the remaining pulled pork, cheese and other toppings.
- Bake the nachos 10 to 15 minutes, or until very hot and the cheese is tastily melted. Top nachos with some fresh cilantro leaves. Serve with sour cream and salsa, for dunking.
Note: Compliment’s brand salsa was used when testing this recipe.