Texan Pulled Pork Nachos

Nutrition per serve

Ingredients

• 200g cabbage
• 1pcs carrot
• 300g corn kernels
• 200g pulled pork
• 10g smoky barbecue seasoning
• 150g corn chips
• 30ml mayonnaise
• 10ml olive oil
• 30ml barbecue sauce

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Thinly slice the cabbage with a sharp knife or mandoline. Coarsely grate the carrot. Drain and rinse the corn. Combine 2 tbs mayonnaise and 2 tsp water in a large bowl.
2. Step 2 — Warm pork
   Heat 2 tsp olive oil in a small frypan over medium heat. Cook the pulled pork, corn, barbecue seasoning and 1 tbs barbecue sauce, stirring occasionally, for 5 mins or until hot. Remove the pan from the heat. Taste, then season with salt and pepper.
3. Step 3 — Warm corn chips
   Meanwhile, spread the corn chips over an oven tray. Bake for 5 mins or until warm.
4. Step 4 — Toss slaw
   While the corn chips are warming, add the cabbage and carrot to the mayo dressing and toss to combine.
5. Step 5 — Serve up
   Divide the corn chips among plates. Top with the pulled pork mixture and drizzle with 1 tbs barbecue sauce. Serve the pulled pork nachos with the slaw and enjoy!
6. Step 6 — Make it cheesy
   Grate some cheddar or mozzarella and scatter over the nachos for a cheesy boost!

Allergens

Eier, Sulfit