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Pulled Pork Nachos

Posted by John Reed on 23rd July 2020

Approx 6 – 8 Portions

Pulled Pork

1800g/4lbs x Pork butt or shoulder
2 tbsp x Soft brown sugar
1 tbsp x Chili powder
2 tsp x Garlic powder
2 tsp x Onion powder
1 tsp x Cayenne pepper
4 tsp x Paprika
2 tsp x Dried oregano
1tsp x Ground cumin
1 tsp x Cracked black pepper
2 Pinches x Natural sea salt
1 x Bay leaf

Pico De Gallo

1 x Small red onion (Peeled & finely diced)
1 x Jalapeno (Diced & seeds removed)
1 x Lime (Juice)
3 x Pearl vine tomatoes (Diced)
1 Sprig x Fresh cilantro/coriander (Finely sliced)
1/4 x Garlic clove (Peeled & grated)
1 Pinch x Natural sea salt


226g/1/2lb x Part skimmed mozzarella cheese (Sliced)
226g/1/2lb x Monterey jack cheese (Grated)

Lime Yogurt

4 tbsp x Greek yogurt
1/2 x Lime (Juice)
2 tsp x Honey
1 Pinch x Natural sea salt

Avocado Puree

2 Large x Ripe avocados (Peeled & seed removed)
1 x Lime (Juice)
1/4 x Garlic clove (Peeled & grated)
1 Pinch x Natural sea salt


120g/1 Cup x Masa
250g/2 Cups x Plain/All purpose flour
40ml/2 tbsp x Vegetable oil
2 Pinches x Natural sea salt
Water (Enough to bind)


1) Preheat the oven to 180c/350f. Mix together the spices and rub all over the pork butt. Place the pork butt into a large deep oven tray with the bay leaf. Fill the tray up with water about 3/4 the way up of the pork. Cover with parchment paper and foil. Place into the oven to cook for 3 – 4 hours until tender and falling apart.

2) Grab a mixing bowl for the pico del gallo. Dice up the onions, jalapenos and the tomatoes. Place into the bowl and add the rest of the ingredients. Taste and add more salt if needed.

3) Prepare the cheese by grating and slicing. Mix together the ingredients for the lime yogurt in a mixing bowl. Taste and season if needed.

4) Cut the avocados in half and remove the pit. Remove the skin and put the flesh into a blender. Add the salt, grated garlic and the lime juice then blend until smooth. Taste and set aside for later.

5) For the tortillas place all the ingredients into a bowl and slowly add water until the dough forms together. Once formed together, knead for 5 minutes until smooth. Roll the dough out until half millimetre thick or until you can almost see the work surface. Cut the dough into long strips horizontal giving 10 cms between each strip. Then cut the strips into triangles. Place a frying pan onto a medium heat with 2cm of vegetable oil. Once hot carefully drop the triangles into the hot oil to cook for 3 – 4 minutes each side until golden and crispy. Take out and lay out onto kitchen roll. Repeat the process for the rest of the triangle dough.

6) Preheat the oven to 180c/350f. Once the pork has cooled down, pull the pork with gloves or 2 forks. Place the pork onto a tray and place the cheese over the top. Place into the oven for 10 minutes until the cheese has melted. Lay out the crispy tortillas onto a large plate. Once the pork is ready carefully lay over the tortillas. Carefully scatter the pico de gallo over the top. Finish with avocado puree and lime yogurt over the top.


Feel free to check out the YouTube video below for more guidance on the dish!


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