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Craft Beer Nachos

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1 pieces piece Pork Loin Pork Loin
(strings removed)
500 ml ml Lager Lager
1 pieces piece Onions Onion
(thinly sliced)
1 pieces piece Dried Red Chilli Pepper Dried Red Chilli Pepper
(thinly sliced)
6 cloves clove Garlic Garlic
(thinly sliced)
50 g g Brown Sugar Brown Sugar
250 ml ml Chicken Stock Chicken Stock
0,5 tsp tsp Chilli Powder Chilli Powder
1 tsp tsp Ground Cumin Ground Cumin
1 tsp tsp Paprika Paprika
1 tsp tsp Chilli Flakes Chilli Flakes

Tomato salsa

1 handfuls handful Coriander Coriander
(roughly chopped)
2 large large Tomato Tomato
1 large large Red Onions Red Onion
(finely chopped)
1 pieces piece Dried Red Chilli Pepper Dried Red Chilli Pepper
(finely chopped)
1 pieces piece Lime Lime
(Juice of 1 lime)
1 pinches pinch Sea Salt Sea Salt

To serve

200 g g Tortilla Chip Tortilla Chip
1 pieces piece Avocados Avocado
100 ml ml Sour Cream Sour Cream
1 handfuls handful Cheddar Cheddar

Slow Cooked Pork Nachos

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3:30 hrs


Cooks notes: if you aren’t a massive spice fan, leave the chilli powder out of this.

Equipment: deep sided roasting tray

1. Heat a heavy based deep sided casserole pot over a medium heat. Add thepork, fat side down and allow the fat to render and turn golden. Turn andcook for another minute.

2. Add the rest of the ingredients to this, bring to the boil. Reduce the heat,cover and cook for 3 hours over a low heat until the pork is tender.

3. When it is almost cooked, roughly chop half the coriander and tosstogether with the rest of the salsa ingredients in a small mixing bowl.

4. Once tender, transfer the pork to a plate and increase the heat.

5. Simmer vigorously for 10-15 minutes until the sauce has reduced. Usingtwo forks remove the fat and discard, shred the meat. Return to the panand toss in the reduced sauce. Season to taste.

6. Preheat a grill to high. Arrange the tortilla chips on a roasting tray, top withthe shredded pork, scatter with cheese and place until the grill for a minuteor two until melted, golden and bubbling. Top with the salsa, avocado, sourcream and remaining coriander. Serve immediately.