Got a party going on? Serve these amazing pulled pork nachos and make everyone happy. If you use leftover pulled pork, this recipe comes together in minutes! Recipe time given below is for making the pulled pork from scratch.
Freshly grated cheddar cheese(as much as you like!)
Limes, quartered
Hot sauce(such as Sriracha) optional
Lightly salted tortilla chips, 1-2 large bags
Instructions
Make the pulled pork
Preheat the oven to 160 | 320F.
Put the chopped vegetables in an ovenproof lidded dish.
Heat the oil in a pan and brown the pork on all sides for a couple of minutes. Set aside until cool enough to handle.
Rub the meat with the chili paste, ginger, salt and brown sugar and place on top of the vegetables.
Add the water, lime juice, soy, Worcestershire sauce, rice wine and season with pepper.
Cover and roast for 3 hours or until meat is fork tender.
Place the pork on a plate and cover with foil to rest while you prepare the sauce.
Pour all the vegetables and meat juices in a small pot and bring to the boil. Reduce the heat to a rolling simmer and cook for 10 minutes until sauce reduces.
Sieve the sauce into a bowl, pressing on the vegetables with the back of a spoon.
Remove any large pieces of fat from the meat then shred using two forks (or your fingers). Add the sauce and toss to combine.
Make the pico de Gallo
Mix everything together in a bowl and season with salt and the chili powder. Best served freshly made.
Make the avocado cream
Either pulse everything together in a mini chopper or mash with a fork until completely smooth.
Make the nachos
Spread the tortilla chips on a large rimmed baking sheet lined with baking paper. Top with the pulled pork.
Transfer onto a platter. Sprinkle with the cheese and place in a 200°C (400°F) preheated oven for 5-7 minutes or until cheese is melted. Cool slightly
Spoon some of the pico de galloon top of the nachos and add some avocado dressing.