Here’s How To Make Our Slow Roast Pulled Pork Nachos

By : Ben HaywardTwitterLogo

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Ingredients:

To roast the pork:

– Boneless pork shoulder
– 2 tsp smoked paprika
– 2 tsp mustard powder
– 1 tsp garlic powder
– 1 tsp onion powder
– 100ml apple juice

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For after the pork is shredded:

– 1 tsp smoked paprika
– 1 tsp cumin
– 1 tsp ground coriander
– Handful of fresh coriander

For the nachos:

– 200g tortilla chips
– 100g mozzarella
– 25g jalapeƱos
– Guacamole
– Sour cream

For the pink onions:

– 2 red onions
– 300ml white wine vinegar
– 1 clove garlic
– 2 x cloves
– 2 x cinnamon sticks
– 1 tsp fennel seeds
– 50g caster sugar

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Method:

First, combine the paprika, mustard powder, garlic powder and onion powder then rub all over the pork and place in a roasting tray.

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Pour in the apple juice, cover with foil and roast at 160 degrees celsius for 4 hours.

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Next, the pink onions. Finely slice the red onions, then cover them in boiling water, count to ten, and drain.

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Bring the white wine vinegar to the boil with the garlic, cloves, cinnamon, fennel, and sugar. Simmer for two minutes then pour over the onions and leave until serving.

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Once the pork is really tender, remove from the oven and shred it using two forks, then stir through the paprika, cumin and coriander.

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Pile the nachos into an ovenproof dish and top with the pork, cheese, mozzarella and jalapeƱos and grill for about 5 minutes – until the cheese is bubbling.

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Top with the guacamole, sour cream, pink onions, some more coriander and enjoy!

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