Pulled Pork Nachos

Name: Pulled Pork Nachos
Cook time: 270 min
Total time: 270 min
Yield: 6
Cuisine: South African
Ingredients: 2 kg pork shoulder, bone-in; 2 tbsp brown sugar; 2 tsp cumin; 2 tsp smoked paprika; 2 tsp salt; olive oil, for frying; 125 ml Knorr Light Italian salad dressing; 125 ml beer (lager); 250 g tortilla chips; 250 g cheddar cheese, grated; 2 avocados; 2 tomatoes; 1 red onion, thinly sliced; 1 spring onion; 1 tsp red wine vinegar; squeeze of lemon juice; salt and black pepper to season; 125 ml sour cream or crème fraiche; fresh coriander for serving

6 People
270 min.
easy

Pulled Pork Nachos

Ingredients

For the Pulled Pork:

2 kg pork shoulder, bone-in
2 tbsp brown sugar
2 tsp cumin
2 tsp smoked paprika
2 tsp salt
olive oil, for frying
125 ml Knorr Light Italian salad dressing
125 ml beer (lager)

For the Nachos:

250 g tortilla chips
250 g cheddar cheese, grated
2 avocados
2 tomatoes
1 red onion, thinly sliced
1 spring onion
1 tsp red wine vinegar
squeeze of lemon juice
salt and black pepper to season
125 ml sour cream or crème fraiche
fresh coriander for serving

Cooking 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
There will be quite a bit of pork leftover. Freeze to use for another meal