Smoky pulled pork nachos and coleslaw
With delicious slow cooked pork and smoky BBQ sauce, these nachos are a perfect weekend treat the family will love. For some added Mexican-inspired flavours, serve with homemade slaw topped with fresh coriander, chilli flakes and a squeeze of lime.
Ingredients
Method
Ingredients
- 1 pack Tostitos Rounds Tortilla Chips
- 600-700 grams boneless pork shoulder (or 1.2kg bone-in)
- 1 onion, finely diced
- 1 garlic clove, minced
- 1 can (400g) tinned tomatoes
- ½ cup smoky bbq sauce
- 2 Tbsp chipotle sauce
- 1 tsp ground cumin
- 1 tsp chilli flakes (optional)
Coleslaw
- ¼ red cabbage, finely sliced
- ¼ green cabbage, finely sliced
- 1 carrot, peeled and grated
- ½ red capsicum, sliced
- Handful fresh coriander leaves – roughly chopped
- ¼ cup mayo or your favourite dressing
Method
- Place the pork shoulder into a slow cooker, along with the onion, garlic, tinned tomatoes, bbq sauce, chipotle sauce, cumin and chilli flakes if desired.
- Cook on low for 4-5 hours or until the meat is tender and can be easily shredded with forks, and the juices have thickened.
- In a large bowl, combine the coleslaw ingredients and toss.
- Arrange the Tostitos Rounds tortilla chips around the edges of 4 bowls, then add the shredded pulled pork and coleslaw in the centre. Serve while hot and enjoy!
Top tip: Top these delicious nachos with a dollop of sour cream and a swirl of sweet chilli sauce, with fresh coriander and limes wedges to finish!