#WFD – Pulled Pork Nachos

POLOKWANE – Nachos is a dish from northern Mexico that consists of tortilla chips covered with meat and cheese or a cheese-based sauce often served as a snack.

This recipe by What’s for Dinner will have your family asking for more.

Ingredients

For the Pulled Pork:
– 2kg pork shoulder, bone-in
– 2 tbsp brown sugar
– 2 tsp cumin
– 2 tsp smoked paprika
– 2 tsp salt
– olive oil for frying
– 125ml KNORR Light Italian Salad Dressing
– 125ml beer, (larger)

For the Nachos:
– 250g Tortilla chips
– 250g cheddar cheese, grated
– 2 avocados
– 1 red onion, thinly sliced
– 1 spring onion
– 1tsp red wine vinegar
– squeeze of lemon juice
– Salt and black pepper to season
– 125ml sour cream or crème fraiche
– Fresh coriander for serving

Method

For the Pulled Pork:
– Preheat the oven to 160 degrees C.
– Trim the pork shoulder of skin and any thick layers of fat.
– Combine the brown sugar, cumin, paprika and salt in a small bowl and rub the pork all over with the spice mixture.
– Allow the pork shoulder to stand for about 30 minutes.
– Heat the olive oil in a large oven proof dish with a lid over medium-high heat and brown the shoulder on all sides for about 3 minutes per side.
– Remove and add the dressing and beer to the pot and bring to a simmer, scraping the bottom of the pot with a wooden spoon to loosen any bits stuck to the bottom.
– Return the pork to the pot, cover with the lid and place in the oven for 4 hours until the meat is tender and pulls away from the bone easily.
– Shred the pork in the pot, using two forks to separate the meat and discard the bone.
– Spoon some of the liquid over the pork to moisten the meat.

For the Nachos:

– Preheat oven to 200 degrees C.
– Peel and stone the avocado and mash roughly with a fork.
– Mix in the lemon juice, season to taste and set aside.
– Finely dice the tomato, chop the spring onion and mix together with a teaspoon red wine vinegar and season to taste with sugar, salt and black pepper.
– Use a cast-iron pan or other oven-safe dish and layer the nacho chips first, then the pork and the top with the grated cheese.
– Repeat once more and bake for 10 minutes until the cheese has melted and starts to bubble.
– Dot the nachos with some of the sour cream, tomato salsa and torn coriander.
– Serve immediately with the mashed avocado and rest of the sour cream and salsa.
– There will be quite a bit of pork leftover. Freeze to use for another meal.

YUM!

raeesak@nmgroup.co.za