Pulled Pork Adobo Nachos Casiliero Del Diablo Merlot

Pulled Pork Adobo Nachos



  1. In a pot, brown all sides of the pork seasoned with salt. Add in the onions and sauté until fragrant.
  2. Pour in the Merlot wine and vinegar and simmer for 1 minute.
  3. Add in the soy sauce, peppercorns, and bay leaves. Simmer until pork is fork tender, for about 1 hour. Water may be added if it dries too quickly.
  4. Slice the tops of the garlic to expose the meat. Season with salt and pepper and one tablespoon olive oil. Wrap them in aluminum foil and roast in a 375 ºF oven for 45 minutes.
  5. Combine the green mango, tomato, calamansi juice and remaining olive oil. Season with salt and pepper. Set aside.
  6. Remove the skin from the garlic and combine with sour cream. Set aside.
  7. Using two forks, flake the adobo meat until they become thin strips.
  8. Assemble the nachos by placing the chips in a serving platter, topping them with the mango and tomato mixture, the sour cream and the adobo flakes.
  9. Garnish with cilantro leaves. Serves 4.