Pulled pork nachos

Nachos with pulled pork and cheese


  • 5h 15m

  • Serves 4 approx.

    Medium

Ingredients

  • For the pulled pork

  • 1kg pork shoulder

  • 2 tbsp BBQ sauce

  • 1 tsp chilli flakes

  • 1 tsp salt

  • For the nachos

  • 200g tortilla chips

  • 50g tinned jalapenos, sliced

  • 50g grated cheese

  • To garnish

  • Coriander leaves

  • BBQ sauce

  • Sour cream

  • 5h 15m

  • Serves 4 approx.

    Medium

  • Ingredients

    • For the pulled pork

    • 1kg pork shoulder

    • 2 tbsp BBQ sauce

    • 1 tsp chilli flakes

    • 1 tsp salt

    • For the nachos

    • 200g tortilla chips

    • 50g tinned jalapenos, sliced

    • 50g grated cheese

    • To garnish

    • Coriander leaves

    • BBQ sauce

    • Sour cream

  • Directions

    Preheat the oven to 200C fan/220C/gas 7.

    Place the pork shoulder into a roasting tin.

    Mix the BBQ sauce, chilli flakes and salt in a small bowl. Massage into the pork. Roast in the preheated oven for 30 minutes.

    After 30 minutes, turn the oven down to 140C fan/160C/gas 3.

    Remove the pork from the oven and pour 400ml of boiling water into the base of the roasting tin.

    Tightly cover the roasting tin with foil and return to the oven. Roast for 4 hours.

    Remove from the oven and allow to cool for 10 minutes.

    Place the pork onto a chopping board and, using two forks, shred the meat. Remove any fat if desired.

    Pile the tortilla chips into a large ovenproof serving dish. Top with the pulled pork. Scatter with jalapenos and grated cheese. Place back in the oven for 5 minutes to melt the cheese.

    Serving suggestion

    Serve with extra BBQ sauce, sour cream and garnish with coriander leaves.