Pulled Pork Nachos

Pulled Pork Nachos 25 mins Prep
3 hours 10 mins until you're eating
Feeds 4 - 6 hungry mouths
You will need:
  • 750g piece pork scotch
  • 1 x 500g packet F. Whitlock & Son Killer Sauce for Pulled Pork
  • 1/2 cup sour cream
  • 2 tbsp lime juice
  • 1 x 440g can pineapple pieces in natural juice
  • 1 red onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 tsp ground cumin
  • ½ tsp ground chilli seasoning
  • ¼ small red cabbage shredded
  • 170g packet original corn chips
  • 1/2 cup grated cheddar cheese
  • 2 spring onions, sliced thinly
  • 1 tbsp fresh coriander leaves
Get down to business:
  1. Whack on the oven first to 160°c. Heat a large frying pan over high heat.  Brown pork on all sides.  Place in a casserole dish, pour over Pulled Pork killer sauce, cook, covered for 2 ½ -3 hours or until tender.
  2. Meanwhile, combine sour cream and lime juice in a small bowl. Refrigerate until you’re ready to go.
  3. Drain pineapple well. Heat oil in a large frying pan over medium high heat.  Add pineapple to pan.  Cook for 5 minutes, stirring occasionally or until golden.  Transfer to a plate.  Add onion to pan, cook stirring for 3-5 minutes or until softened.  Add garlic, ground cumin and chilli seasoning.  Add cabbage to pan, toss for 1 minute or until cabbage is just beginning to wilt.  Remove from heat.
  4. Using two forks, roughly shred pork. Arrange corn chips in a serving dish.  Spoon pork mixture, cabbage mixture and pineapple over corn chips.  Top with cheese.  Place in oven for 10 minutes or until cheese melts.
  5. Drizzle with sour cream mixture. Garnish with spring onions and coriander.
  6. Serve immediately.