2kg pork shoulder, skinless and boneless
3 clove garlic, crushed
¼ cup chipotle in adobo
3 tbsp Mexican spice mix
½ cup smokey BBQ sauce
2 sweetcorn cob
1 small red onion, finely diced
2 large handfuls coriander leaves, roughly chopped
250g corn chips
2 cups grated cheddar cheese
½ cup sour cream
Preheat an oven to 200C.
Season the pork shoulder with salt and pepper.
Rub with the chipotle and spice mix.
Place into a baking dish and cover with baking paper then foil.
Cook in the oven for 30 mins, then reduce the heat to 120C.
Cook for a remaining 2 ½ hours.
While the pork is cooking, bring a large pot of water to the boil.
Cook the corn for 5 minutes, then drain and cool.
Cut the corn kernels from the cob.
In a bowl, mix the kernels with the onion, coriander and season to taste.
Squeeze over 1 lime.
Let chill in the fridge, and return to room temp 30mins before the nacho tray is ready.
Once the pork is cooked, transfer to a bowl and pull apart with 2 forks.
Mix through the BBQ sauce, some of the cooking juices, and adjust the seasoning to taste.
Turn the oven back up to 210C.
Scatter half the corn chips over a baking tray, spoon over half the pork and half the cheese. Repeat another layer.
Cook for 10 minutes until the cheese is melted and beginning to caramelise.
Serve the nacho tray topped with the corn salsa and sour cream spooned over with the remaining limes cut into wedges.