Pulled Pork Nachos with Pineapple Salsa - Recipe | Donald Russell

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Pulled Pork Nachos with Pineapple Salsa

Recipe
Matthias Schmitt

Pulled Pork Nachos with Pineapple Salsa
- Serves 4-6
- Preparation time 15 mins
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Ingredients
- 1 435g tin pineapple chunks
- 2 cloves garlic
- 25g soft brown sugar
- 1 small green chilli – approx 15g
- 1 medium red onion
- 20g tomato puree
- 5g fresh coriander
- 125g spicy Cheddar cheese with chilli
- 300g tortilla chips
- 100g red cabbage
- 400g pulled pork with olive oil, black pepper and thyme
- 100ml sour cream
Buy Slow Cooked Pork Shoulder
Method
1. Preheat the oven to 200c/400f/gas 6
2. Drain the pineapple chunks
3. Put the juice in a small pan
4. Peel and finely mince the garlic and add to the pan along with the brown sugar
5. Bring to the boil and then remove from the heat – transfer to a bowl
6. Finely chop the chilli along with the seeds and add to the mix
7. Chop up the pineapple chunks and add
8. Peel and finely chop the red onion and add this, together with the tomato puree
9. Finely chop the coriander and stir through the salsa
10. Grate the cheese
11. Put the tortilla chips onto a baking sheet
12. Sprinkle over the grated cheese
13. Bake in the oven for 15 mins
14. Finely shred the red cabbage
15. Reheat the pork
16. Serve the nachos topped with the shredded cabbage and drizzled with some soured cream, and top with the pulled pork.