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Pulled Pork Nachos

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

16.1g

Energy (kJ)

2442kJ

Energy (kcal)

584kcal

Carbohydrate incl. fibre (g)

43.6g

Carbohydrate excl. fibre (g)

37.0g

Sugar (g)

9.4g

Fibre (g)

6.7g

Fat (g)

39.6g

Saturated fat (g)

15.4g

Unsaturated fat (g)

21.3g

Monounsaturated fat (g)

13.0g

Polyunsaturated fat (g)

8.3g

Trans fat (g)

0.0g

Cholesterol (mg)

44mg

Sodium (mg)

1473mg

Salt (g)

3.68g

Vitamin A (IU)

1222IU

Vitamin C (mg)

12.2mg

Calcium (mg)

404mg

Iron (mg)

2.49mg

Potassium (mg)

583mg

Total

96.5g

14654kJ

3504kcal

261.8g

221.8g

56.1g

40.0g

237.8g

92.2g

128.1g

78.1g

50.0g

0.2g

262mg

8840mg

22.10g

7334IU

73.0mg

2423mg

14.97mg

3495mg

For the Pulled Pork:

  • 2 kg pork shoulder, bone-in
  • 2 tbsp brown sugar
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • 2 tsp salt
  • olive oil, for frying
  • 125 ml Knorr Light Italian salad dressing
  • 125 ml beer (lager)

For the Nachos:

  • 250 g tortilla chips
  • 250 g cheddar cheese, grated
  • 2 avocados
  • 2 tomatoes
  • 1 red onion, thinly sliced
  • 1 spring onion
  • 1 tsp red wine vinegar
  • squeeze of lemon juice
  • salt and black pepper to season
  • 125 ml sour cream or crème fraiche
  • fresh coriander for serving