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#WFD – Pulled Pork Nachos
Serve immediately with mashed avocado, sour cream and salsa.
POLOKWANE – Nachos is a dish from northern Mexico which consists of tortilla chips (or totopos) covered with cheese or a cheese-based sauce often served as a snack.
What’s for Dinner says you will have meat leftover so you can freeze it to use for another meal.
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 (lager)
For the Nachos:
- 250g Tortilla chips
- 250g cheddar cheese, grated
- 2 avocados
- 2 tomatoes
- 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
- 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
- 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
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