Slow Cooker Pulled Pork Nachos

Mexican
image
  • Main Ingredient: Pork Shoulder
  • Prep Time: 30 mins
  • Cook Time: 6 hrs
  • Serves: 4
  • Recipe by: GreenPan
Ingredients

Ingredients

  • 600g pork shoulder
  • 1/2 brown onion
  • 2 garlic cloves
  • 1 can of red kidney beans
  • 4 tablespoons smokey paprika
  • 4 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • 2 tablespoons sour cream
  • 2 tablespoons butter
  • 1 teaspoon olive oil
  • 1 cup filtered water
  • Handful fresh coriander
  • Corn chips
  • Salt to taste
  • Chilli to taste
  • FOR THE PASSATA
  • 8 fresh tomatoes
  • 2 garlic cloves
  • 1/2 brown onion
  • Palm full of parsley
  • Salt to taste
  • FOR THE GUACAMOLE
  • 2 ripe avocados
  • 1-4 red onion
  • 2 teaspoons lime juice
  • Salt to taste
  • FOR THE SALSA
  • 2 tomatoes
  • JalapeƱos (how many depends on your heat tolerance)
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground coriander
  • 1 garlic clove
  • 1 teaspoon cumin
  • Salt to taste

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  • Main Ingredient: Pork Shoulder
  • Prep Time: 30 mins
  • Cook Time: 6 hrs
  • Serves: 4
  • Recipe by: GreenPan
(1)

 

How about a big pile of nachos? Make these super tender pulled pork nachos with your healthy slow cooker. A simple yet amazingly delicious recipe brought to you by former My Kitchen Rules contestant Ash Keillah.

 

METHOD:

  1. Set the GreenPan slow cooker to sautƩ/brown. Brown the pork, onion, and garlic till golden.
  2. While youā€™re browning the pork, onion, and garlic, cut all the ingredients for the Passata into small enough pieces for the food processor or blender; process until relatively smooth (a few chunks are ok).
  3. Once done browning, switch the slow cooker to slow cooking mode and set the timer for 6 hours.
  4. Add the Passata and remaining ingredients into the slow cooker (excluding the beans, sour cream, fresh coriander) and leave to cook.
  5. Prep the salsa by adding all ingredients into the blender or food processor and process to the consistency you enjoy (Ash likes it a little chunky). Store in the fridge until ready to serve.
  6. At around the 3-4 hour mark of cooking, stir it and break the meat up with a spoon to get the flavours to really infuse.
  7. About 45 minutes before you want to serve, add the beans in; any earlier, they tend to get mushy (eww).
  8. Once the beans are in, whip together the guacamole ingredients nice and chunky.
  9. At the 6-hour mark, youā€™re ready to serve!

 

Tips

Ash likes to make a big plate and pile on the chips, slow-cooked pork & bean mixture, guac, salsa, sour cream, and top it off with some fresh coriander. Get messy and enjoy!

 

 

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