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Pulled pork nachos
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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.
This recipe was first published in July 2018.