tostitos-recipenachos

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.

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!