Nachos with BBQ pork

Ingredients:

Pork

• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp paprika
• 1 tbsp coarse salt
• 2 tsp. brown sugar
• 900 g pork shoulder, cut into 5–7 cm pieces.
• 1 tbsp. vegetable oil
• 1 onion, thinly sliced
• 6 cups lightly salted chicken broth

Barbecue sauce

• 3/4 cup ketchup
• 0.5 cup apple cider vinegar
• 3 tbsp. l. brown sugar
• 0.5 tsp smoked paprika
• 0.5 tsp Worcestershire sauce
• 1/4 teaspoon ground ancho pepper

Nachos

• 1 packet (300 g) of corn chips
• 0.5 tbsp. pepperoncini
• Half a red onion, thinly sliced
• 1 red bell pepper, diced
• 1 can (560 g) canned pineapple (drained) or about 2 cups diced fresh pineapple
• 2.5 tbsp. grated mozzarella

Preparation:

1. Preheat oven to 150°C.
2. Pork:
   
   Heat a large Dutch oven over high heat. Combine the garlic powder, onion powder, paprika, salt, and sugar in a small bowl. Place the pork pieces in the large bowl and sprinkle with the spices to coat. Heat the oil in the Dutch oven and sear the pork in batches, about 5 minutes per side, transferring to a plate. Return the pork to the Dutch oven and add the onion and chicken broth. Bring to a simmer, cover, and place in the oven. Simmer until the pork is tender, about 2.5 hours.
3. Barbecue sauce:
   
   Meanwhile, place the ketchup, vinegar, sugar, smoked paprika, Worcestershire sauce and chilli powder in a small saucepan and simmer for 5 minutes.
4. Remove the pork from the liquid and let it cool slightly. Trim off any fat and discard. Shred the meat with a fork.
5. Nachos:
   
   Preheat oven to 375°F (190°C). Spread half the chips in the bottom of a 12-inch (30 cm) cast-iron skillet. Layer half the shredded pork, half the pepperoncini, half the red onion, half the bell pepper, half the pineapple, 1/4 cup of barbecue sauce, and half the cheese. Layer each ingredient again, starting with the remaining chips. Bake until the cheese is melted, about 10 minutes.