Skip to Main Content

Free gift upon purchase of $350

Free Shipping on order over $300. Add FREEDELIVERY code to the shopping cart

Lunch

Slow Cooked Pulled Pork Nachos

How about a big pile of nachos? Make these super tender pulled pork nachos with your healthy slow cooker. A simple yet amazingly delicious recipe brought to you by former My Kitchen Rules contestant Ash Keillah.
Servings: 4
Total Time: 6h30m
Prep Time: 30m
Cooking Time: 6h
Slow Cooked Pulled Pork Nachos

Ingredients

  • 600g pork shoulder
  • 1/2 brown onion
  • 2 garlic cloves
  • 1 can of red kidney beans
  • 4 tablespoons smokey paprika
  • 4 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • 2 tablespoons sour cream
  • 2 tablespoons butter
  • 1 teaspoon olive oil
  • 1 cup filtered water
  • Handful fresh coriander
  • Corn chips
  • Salt to taste
  • Chilli to taste
For the Passata
  • 8 fresh tomatoes
  • 2 garlic cloves
  • 1/2 brown onion
  • Palm full of parsley
  • Salt to taste
For the Guacamole
  • 2 ripe avocados
  • 1-4 red onion
  • 2 teaspoons lime juice
  • Salt to taste
For the Salsa
  • 2 tomatoes
  • Jalapeños (how many depends on your heat tolerance)
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground coriander
  • 1 garlic clove
  • 1 teaspoon cumin
  • Salt to taste

Preparation Instructions

  1. Set the slow cooker to sauté/brown. Brown the pork, onion, and garlic till golden.
  2. While you’re browning the pork, onion, and garlic cut all the ingredients for the Passata into small enough pieces for the food processor or blender, process until relatively smooth (a few chunks are ok).
  3. Once done browning switch slow cooker to slow cooking mode and set the timer for 6 hours.
  4. Add the Passata and remaining ingredients into the slow cooker (excluding the beans, sour cream, fresh coriander) and leave to cook.
  5. Prep the salsa by adding all ingredients into the blender or food processor and process to consistency you enjoy (Ash likes it a little chunky) store in fridge until ready to serve.
  6. At around the 3-4 hour mark of cooking, give it a stir and break the meat up with a spoon to get the flavours to really infuse.
  7. About 45 minutes before you want to serve, add the beans in, any earlier they tend to get mushy (eww).
  8. Once the beans are in, whip together the guacamole ingredients nice and chunky.
  9. At the 6 hour mark you’re ready to serve!

Tips

Ash likes to make a big plate and pile on the chips, slow cooked pork & bean mixture, guac, salsa, sour cream, and top it off with some fresh coriander. Get messy and enjoy!