Save to your scrapbook

    Pulled pork nachos

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Pulled pork nachos

    • Preparation time: 15 minutes
    • Cooking time: 45 minutes

    Serves: 6


    430g pack Waitrose Slow Cooked BBQ Pork Shoulder
    1 pack 2 essential Waitrose Sweetcorn
    1 tsp olive oil
    400g can black beans, drained and rinsed
    200g pack tortilla chips
    100g grated extra mature Cheddar
    1 red chilli, deseeded and thinly sliced
    Chipotle sauce, to serve
    200g tub Waitrose Creamy and Refreshing Guacamole
    ½ x 28g pack coriander leaves


    1. Preheat the oven to 200°C/ gas mark 6 and cook the pork according to the pack instructions.

    2. Meanwhile, preheat a griddle pan. Brush the corn lightly with oil and cook in the griddle pan for 8-10 minutes turning until cooked through and a little charred. Leave to cool for a few minutes then, using a large knife, carefully slice the kernels from the cob.

    3. Shred the pork and stir through the black beans and corn kernels.

    4. Tip the tortillas into a large ovenproof dish and spoon over the pork mix. Scatter with the cheese and chilli and bake for 5-8 minutes until the cheese has melted and the tortilla chips have browned. Drizzle with a little chipotle sauce, spoon over the guacamole and scatter with coriander to serve.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars