- Egg free
- Gluten free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
- High in dietary fibre
- High in protein
These irresistible pulled pork nachos will be an absolute hit with your friends and family, with crispy tortilla chips and sweet and spicy pulled pork.
- Serves6
- Cook time3 hour
- Prep time10 minutes
Ingredients
- 1 tbs olive oil
- 1.2kg Coles Mini Pork Shoulder Roast Boneless
- 40g pkt Coles Mexican Seasoning Mix Mild
- 400g can diced tomatoes
- 1 tbs brown sugar
- 2 tbs barbecue sauce
- 300g pkt original corn chips
- 1 cup (120g) shredded tasty cheddar
- 1 red onion, finely chopped
- 1 avocado, stoned, peeled, thinly sliced
- 1 tomato, finely chopped
- Sour cream, to serve
- Coriander leaves, to serve
- Sliced jalapeno chilli, to serve
- Lime halves, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 140°C. Heat oil in a small flameproof roasting pan over high heat. Cook pork, turning, for 5 mins or until brown all over. Add the Lime halves, to serve seasoning to the pan and cook, stirring, for 30 sec or until fragrant. Add the diced tomato, sugar and barbecue sauce, and cook, stirring, for 10 mins or until mixture comes to a simmer. Return the pork to the pan and turn to coat. Cover the pan tightly with foil.
Step 2
Bake, turning occasionally, for 2 1/2 hours or until the pork is very tender. Uncover and cook for 15 mins or until the sauce begins to caramelise. Cover with foil and set aside for 10 mins to rest. Carefully remove pork rind and discard. Use 2 forks to coarsely shred the meat.
Step 3
Increase oven to 200°C. Arrange the corn chips on a large baking tray. Sprinkle with cheese. Bake for 5 mins or until cheese melts.
Step 4
Top nachos with pork mixture, onion, avocado and tomato. To serve, dollop with sour cream and sprinkle with coriander leaves and chilli. Serve with lime halves.
Recipe tip
COOK. STORE. SAVE.
Root to tip: Add a handful of chopped coriander stems into the pork marinade before slow cooking it.
Pulled pork nachos recipe
If you’re after a crowd-pleasing snack for guests, look no further than this pulled pork nachos recipe. It’s got crunchy and salty corn chips, sweet and spicy pulled pork, gooey cheese and freshness from tomato, onion and avocado. You’ll want to make this for family dinners, too – and be prepared for people to request it again!
How to make the best pulled pork nachos
Here are tips for how to make pulled pork nachos:
- Choose tortilla chips that are thicker, so they don’t turn soggy shortly after the toppings are added.
- Cheddar or Monterey Jack cheese are good options for these nachos.
- You can swap coriander with spring onion if you prefer, or just leave it out.
- To shred the pork, cut the meat into large pieces, then use two forks to pull on each piece in opposite directions.
- Bake your chips on their own first for 5 minutes to get them nice and crispy, before layering with toppings.
- While the chips are baking on their own, pan-fry your pulled pork, so it has crispy edges.
- When layering your nachos, make sure the cheese, nachos and pork are at a 1:1:1 ratio.
Storing these easy pulled pork nachos
It is best to eat these nachos shortly after cooking, but leftovers can also be kept in the fridge and reheated. Cool it down, then separate the cold toppings from the cooked toppings into airtight containers. Place the containers in the fridge for up to 3 days. You can reheat the cooked portion of the nachos (the pork, cheese and chips) in a pan on the stove. Make sure the nachos are evenly spread in a single layer in the pan, then cover with foil and a lid and heat over medium heat for 5 minutes. Alternatively, you can reheat in an air fryer at 170°C for around 6 minutes. If you have leftover pulled pork, store it in an airtight container in the fridge for up to 3 days, or in a freezer-safe container in the freezer for up to 3 months.
Love this recipe?
One bite of these nachos will have everybody shouting for joy! Pulled pork is definitely a nacho topping for the ages. What to do with leftover pulled pork? Use it in these delicious recipes for chipotle pulled pork and slaw burgers, baked sweet potatoes with pulled pork and pulled pork tostadas.
FAQs
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Pulled pork nachos
- Serves6
- Cook time3 hour
- Prep time10 minutes
Ingredients
- 1 tbs olive oil
- 1.2kg Coles Mini Pork Shoulder Roast Boneless
- 40g pkt Coles Mexican Seasoning Mix Mild
- 400g can diced tomatoes
- 1 tbs brown sugar
- 2 tbs barbecue sauce
- 300g pkt original corn chips
- 1 cup (120g) shredded tasty cheddar
- 1 red onion, finely chopped
- 1 avocado, stoned, peeled, thinly sliced
- 1 tomato, finely chopped
- Sour cream, to serve
- Coriander leaves, to serve
- Sliced jalapeno chilli, to serve
- Lime halves, to serve
Description
These irresistible pulled pork nachos will be an absolute hit with your friends and family, with crispy tortilla chips and sweet and spicy pulled pork.
Method
Step 1
Preheat oven to 140°C. Heat oil in a small flameproof roasting pan over high heat. Cook pork, turning, for 5 mins or until brown all over. Add the Lime halves, to serve seasoning to the pan and cook, stirring, for 30 sec or until fragrant. Add the diced tomato, sugar and barbecue sauce, and cook, stirring, for 10 mins or until mixture comes to a simmer. Return the pork to the pan and turn to coat. Cover the pan tightly with foil.
Step 2
Bake, turning occasionally, for 2 1/2 hours or until the pork is very tender. Uncover and cook for 15 mins or until the sauce begins to caramelise. Cover with foil and set aside for 10 mins to rest. Carefully remove pork rind and discard. Use 2 forks to coarsely shred the meat.
Step 3
Increase oven to 200°C. Arrange the corn chips on a large baking tray. Sprinkle with cheese. Bake for 5 mins or until cheese melts.
Step 4
Top nachos with pork mixture, onion, avocado and tomato. To serve, dollop with sour cream and sprinkle with coriander leaves and chilli. Serve with lime halves.