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Preheat the oven to 200 degrees C, gas mark 6. Remove the pork from all the packaging and put the meat and liquor into the foil tray provided. Cover with foil and cook for 15 minutes, then remove the foil and cook for a further 15 minutes. Take out of the oven, discard the cooking liquor and shred the meat with two forks.
Meanwhile, prepare all the other ingredients. Toss the tomatoes, onion and juice of ½ lime; set aside. Mix the remaining juice of ½ lime with the soured cream and cumin. Slice the avocado and jalapeno chilli.
Arrange the tortilla chips on a large baking tray. Scatter with the pork, then drizzle with the hot sauce. Top with the tomatoes and onion, jalapeno chilli and cheddar, and return to the oven for 5 minutes. Scatter over the avocado, spoon over the soured cream sauce and serve immediately.
Typical values per serving when made using specific products in recipe
Energy | 2,507kJ/ 615kcals |
|---|---|
Fat | 37.8g |
Saturated Fat | 10.9g |
Carbohydrates | 35.5g |
Sugars | 6g |
Fibre | 6g |
Protein | 30.1g |
Salt | 2.46g |
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