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Smoky pulled pork nachos and coleslaw

Serves   4
Prep time: 15 mins
Cooking time: 5 hours

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.

Smoky pulled pork nachos and coleslaw

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

  1. 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.  
  2. 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.  
  3. In a large bowl, combine the coleslaw ingredients and toss.  
  4. 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!