Smoky Pulled Pork Nachos & Coleslaw

Smoky Pulled Pork Nachos & Coleslaw

  • Preparation time

    20 mins
  • Cook time

    5 hrs
  • Serves 4

Ingredients

Pulled Pork

  • Boneless Pork shoulder - 700 g
  • Fresh onion, finely diced - 1
  • Fresh garlic, crushed - 1 clove
  • Diced tomatoes - 1 can
  • Smoky bbq sauce - 1/2 cup
  • Chipotle sauce - 2 tbsp
  • Ground cumin - 1 tsp
  • Chilli flakes - 1 tsp

Coleslaw

  • Red cabbage, finely sliced - 1/4
  • Green cabbage, finely sliced - 1/4
  • Carrot, peeled - 1
  • Capsicum, red - 1/2
  • Fresh coriander, chopped - 1 handful
  • Mayonnaise - 1/4 cup

To serve

  • Tostitos corn chips toasted rounds
  • Tostitos corn chips mild mexican salsa

Method

  1. Place the pork shoulder in the slow cooker and add the onion, garlic, tinned tomatoes, bbq sauce, chipotle sauce, cumin and chilli flakes (optional).Cook on low for 4-5 hours until the meat can be easily shredded with forks and the juice is thick and saucy.

  2. Toss the coleslaw ingredients with the dressing until lightly coated.

  3. Arrange the Tostitos Rounds tortilla chips around the edge of the bowls and add the shredded pulled pork and colourful slaw, then add a dollop of sour cream and a swirl of sweet chilli sauce. Add extra coriander and limes wedges for squeezing.

Serve with Tostitos Rounds Lightly Salted tortilla chips, sour cream, lime wedges and sweet chilli sauce.

Tip: for a vegetarian option use shredded jackfruit instead of pork.