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Sweet and sticky pulled pork nachos recipe
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Prep Time:
20 minutes
Cook Time:
195 minutes
Total Time:
215 minutes
Elevate pulled pork nachos with zesty Asian hoisin sauce and a variety of delicious toppings.
Ingredients:
  • 1kg piece pork scotch fillet or pork neck, excess fat trimmed (see notes)
  • 125ml (1/2 cup) hoisin sauce
  • 125ml (1/2 cup) tomato sauce
  • 60ml (1/4 cup) sweet chilli sauce
  • 3 x 230g packet white corn tortilla strips
  • 200g (2 cups) shredded mozzarella
  • 200g (2 cups) finely sliced red cabbage
  • 85g (1/2 cup) sliced pickled jalapeño chillies (optional)
  • 2 long fresh red chillies, thinly sliced
  • Sour cream, to serve
  • Guacamole, to serve
  • Lime wedges, to serve
  • 20.00 gm smoked paprika
  • 20.00 ml garlic powder
  • 4.80 gm sea salt flakes
Instructions:
  • Mix all the ingredients together in a small bowl to create the spice rub.
  • Preheat your oven to a toasty 120C (100C fan forced). Get cozy with your pork in a roasting pan and give it a loving massage with the spice rub.
  • Mix the hoisin, tomato sauce, and sweet chili sauce in a bowl. Pour the mixture over the pork and evenly coat it. Cover with foil and bake for 3 hours until the pork is fork-tender. Using two forks, shred the pork in the pan and mix in the juices.
  • Preheat the oven to 200C/180C fan forced. Divide half of the tortilla strips between 2 large baking trays. Sprinkle one-third of the mozzarella over the tortilla strips. Layer half of the pulled pork, cabbage, jalapeño, and red chili evenly over both trays. Repeat the layering process with the remaining tortilla strips, half of the remaining mozzarella, and the rest of the pulled pork, cabbage, jalapeño, and red chili. Finish by sprinkling the remaining mozzarella on top. Bake for 10-15 minutes until the mozzarella is melted and golden.
  • Gently dust with coriander, top with a spoonful of sour cream and guacamole, and accompany with lime wedges for serving.

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