Pulled Pork Nachos with Salsa Verde
Prep Time
20 Minutes
Cook Time
105 Minutes
Makes
8
Ingredients
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175g Mission Jalapeño Popper Tortilla Triangles
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Pulled Pork:
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2 tbsp olive oil
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500g piece pork scotch fillet
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2 medium brown onions, thinly sliced
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3 garlic cloves, crushed
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1 tbsp ground cumin
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2 tsp ground coriander
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2 bay leaves
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1 x 35g sachet MISSION Taco Seasoning
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200g tomatoes, diced
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1 cup pineapple juice
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Salsa Verde:
1 cup coriander or parsley leaves
1 cup basil leaves
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1 tbsp capers
1 clove garlic, chopped
½ cup olive oil
1 lemon, juiced
freshly ground black pepper & salt flakes
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1 small avocado, diced
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2 spring onions, finely sliced
½ cup sour cream or yoghurt
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fresh coriander leaves
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1 lime, cut into wedges
Instructions
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Step 1
Prepare pulled pork; heat half the oil in a heavy based saucepan over medium-high heat. Add pork and cook, turning for 3 to 4 minutes or until browned on all sides. Transfer to a plate. Add remaining oil to pan. Add onion and cook, for 7 minutes or until softened. Add garlic, cumin, coriander and bay leaves and sachet of Mission Seasoning. Cook, stirring, for 1 minute or until fragrant. Stir in tomato and pineapple juice. Return pork and juices to pan. Cover. Bring to the boil then reduce heat to low and simmer covered for 1½ hours, or until pork is tender. Remove pork from pan. Using 2 forks shred the pork. Bring mixture to a boil and cook for 8 minutes or until sauce is reduced and thick. Return pork to pan and stir to combine.
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Step 2
Prepare salsa verde; combine all ingredients in a blender and process briefly to combine but keep the coarse texture of the chopped herbs. Set aside.
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Step 3
Assemble nachos; on a serving plate pile Mission Jalapeño Popper Triangles into a mound. Spoon approximately 1½ cups of the pulled pork over the corn chips and drizzle with small spoonsful of salsa verde. Top with avocado and spring onions. Add a couple of good dollops of sour cream and garnish with fresh coriander leaves and lime wedges. Serve immediately.
NOTE: Left over pulled pork can be frozen in an airtight container for later use or refrigerated to make pulled pork tacos the following day.