Nachos with Pulled Pork and Cheese
By Morrisons
Published on 30 July 2019
These pulled pork nachos take a while to get the meat ready for shredding, but they're so worth it. In this recipe, we have included dairy products from our For Farmers range. Every time you buy something from this range, we give money directly to selected farmers to help keep the British farming industry alive. Time and servings
5 hrs 15 minsTotal time
4Servings
15 minsPrep time
5 hrsCooking time
Ingredients
- 2 tbsp of bbq sauce
- 50 g of jalapenos
- 1 kg of pork shoulder
- 1 small bunch of coriander leaves
- 1 tsp of chilli flakes
- 4 tbsp of sour cream
- 50 g of grated cheese
- 200 g of tortilla chips
Method
Step 1
Preheat the oven to 200C fan/220C/gas 7.Step 2
Place the pork shoulder into a roasting tin.Step 3
Mix the BBQ sauce, chilli flakes and salt in a small bowl. Massage into the pork. Roast in the preheated oven for 30 minutes.Step 4
After 30 minutes, turn the oven down to 140C fan/160C/gas 3.Step 5
Remove the pork from the oven and pour 400ml of boiling water into the base of the roasting tin.Step 6
Tightly cover the roasting tin with foil and return to the oven. Roast for 4 hours.Step 7
Remove from the oven and allow to cool for 10 minutes.Step 8
Place the pork onto a chopping board and, using two forks, shred the meat. Remove any fat if desired.Step 9
Pile the tortilla chips into a large ovenproof serving dish. Top with the pulled pork. Scatter with sliced jalapenos and grated cheese. Place back in the oven for 5 minutes to melt the cheese.Step 10
Serve with extra BBQ sauce, sour cream and garnish with coriander leaves.