Udi’s Southern Style Pulled Pork Nachos

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Pulled porkThese tasty and hot Peri Peri Tortilla Chips and lashings of slow cooked pulled pork make for a perfect partnership. Serve with the usual nachos trimmings – guacamole, sour cream, salsa and a wedge of lime.

What You’ll Need:

For the Pulled Pork

  • 2 Onions sliced
  • 3 Bay Leaves
  • 1 tbsp of mustard and paprika
  • 5kg of Pork Shoulder
  • 140g Tomato Ketchup
  • 4 tbsp apple cider
  • 3 tbsp brown sugar

For the Nachos

  • Salsa x 1 pot
  • Sour Cream x 1 pot
  • Guacamole x 1 pot
  • Udi’s Gluten Free Peri Peri BBQ Tortillas x 1 bag

What To Do:

  • Heat oven to 160C fan
  • Scatter the onions and bay leaves on the bottom of a large roasting tin. Mix the mustard powder, paprika and 1 tsp ground black pepper with a good pinch of salt. Rub this all over the pork and place it in the tin.
  • Pour 200ml water into the bottom of the tin, wrap well with foil and bake for 4 hours.
  • In a bowl, mix the ketchup, apple cider and brown sugar. Remove the pork from the tin and pat dry. Place the roasting tin on the hob, pour in the ketchup mixture and bubble vigorously for 10-15 mins until thick and glossy. Remove the bay leaves and smear half the sauce mixture over the meat.
  • Heat a combined oven-grill to high, place the pork on a baking tray and cook each side for 10-15 mins until nicely charred
  • Lift the pork onto a large plate or tray. Remove any string and peel off the skin. Using two forks, shred the meat into chunky pieces. Add 3-4 tbsp of the sauce to the meat and coat well.
  • Now pile onto your nachos and top with all your condiments and enjoy!

For more information, please visit: www.udisglutenfree.co.uk

 

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