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Pork and pineapple nacho bake
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Prep Time:
20 minutes
Cook Time:
255 minutes
Total Time:
275 minutes
Tropical pork and pineapple nachos for a flavor-packed twist on classic Mexican nachos.
Ingredients:
  • 20.00 ml Mexican chilli powder
  • 2 tsp garlic powder
  • 1 tsp dried oregano
  • 1.6kg pork neck
  • 1 brown onion, halved, sliced
  • 390g bottle nachos salsa
  • 1 chicken stock cube, crumbled
  • 200g bag plain corn chips
  • 150g fresh pineapple, skin removed, chopped
  • 200g can black beans, drained, rinsed
  • 200g mixed cherry tomatoes, sliced
  • 180 g (1 1/2cups) grated 4 cheese melt cheese
  • 1-2 spring onions, chopped
  • Sliced jalapenos, to serve
  • 1 avocado, mashed
  • Chopped coriander, to serve
  • Sour cream, to serve
  • Lime wedges, to serve
Instructions:
  • Mix vibrant Mexican chilli powder, aromatic garlic, and fragrant oregano in a bowl. Add a pinch of salt and a dash of pepper for a burst of flavor. Massage the spice blend onto the pork, ensuring every inch is coated for a delicious kick in every bite.
  • Mix onion, salsa, diced tomato, and stock in a 5.5 litre slow cooker. Season with salt and pepper. Place pork on top. Cover and cook on HIGH for 4 hours (or LOW for 8 hours) until pork is tender. Transfer pork and 2 cups of sauce to a large bowl. Shred pork with 2 forks, mix well, and set aside half (approx 800g) for nachos. Save the rest for another dish.
  • Preheat your oven to 180C/160C fan-forced and generously grease a large ovenproof dish.
  • Layer half of the corn chips in the dish, then spread the pork evenly over the chips. Sprinkle pineapple, beans, and half of the tomatoes on top. Add a layer of cheese. Finish by adding the remaining corn chips on top.
  • Bake for 10 to 15 minutes until cheese is melted and chips are golden. Sprinkle remaining tomatoes, spring onions, and jalapenos on top. Serve with avocado, coriander, sour cream, and lime wedges.

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