• Pulled Pork Nachos

PULLED PORK NACHOS

Serves a crowd

This recipe for Pulled Pork Nachos uses oven-baked crisps made from Nomad Breads Lavash covered with sweet and tender pulled pork and melted cheese.

Pulled Pork Nachos

Ingredients

  • 4 pieces Nomad Breads Lavash
  • 1 tablespoon olive oil
  • 1kg piece pork loin roast
  • 350ml cola or ginger ale
  • 530ml barbeque sauce
  • ½ cup grated cheddar cheese
  • ½ cup sour cream
  • 2 shallots, finely sliced
  • 1 tablespoon jarred jalapeños

Instructions

  1. Preheat the oven to 200 degrees Celsius.
  2. To make your Lavash Crisps, brush the bread pieces with olive oil and then cut them into triangles. Lay the triangles out on two baking trays, oiled side up. Bake the bread in the oven for 8 – 10 minutes until crisp and set aside.
  3. To make the Pulled Pork, place the meat inside the bowl of a slow cooker and pour over the cola or ginger ale. Cook on low as per your slow cooker instructions for 6 – 7 hours or until the meat shreds easily. Take the pork out of the cooker and, using two forks, pull the meat apart and mix through your barbeque sauce. Return the pulled meat to the bowl of the slow cooker and cook for a further 45 minutes.
  4. Heat the oven to 180 degrees Celsius.
  5. To assemble the Nachos, spread your Lavash Crisps around a large ovenproof bowl or baking dish. Spoon a generous amount of the pulled pork over the crisps, filling in any gaps between the layers.
  6. Sprinkle over the grated cheese and bake in the oven for around 10 minutes until the cheese is melted and golden.
  7. Remove from the oven and top with sour cream, chopped shallots and jalapeños.

Notes

This recipe tastes even better served with a dollop of guacamole.

http://nomadbreads.com.au/pulled-pork-nachos/

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2018-06-08T16:53:36+00:00 Categories: Dinner|Tags: |

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