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Pulled Pork Nachos with Spicy Guacamole

Pulled Pork Nachos with Spicy Guacamole

BY

Low and slow pulled pork – is there anything better?

  • Makes : 6-8 |
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 5:0 hours
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Rub
4 tsp (20 ml) smoked paprika
2 tsp (10 ml) mustard powder
3 Tbsp (45 ml) dark brown sugar
2 Tbsp (30 ml) salt
¼ tsp (1 ml) cayenne pepper

Pork
2.2 kg pork shoulder, bone in
1 bottle (330 ml) beer

To assemble
400 g Nacho chips
fresh coriander, to serve
1 punnet (200g) Westfalia Spicy Guacamole

1 tub sour cream, to serve

Preheat the oven to 220 °C.

Rub
Mix the ingredients for the rub together and smear half of the rub over the pork.

Pork
Place the pork in the preheated oven for about 45 minutes or until well browned. Remove the pork from the oven and sprinkle the remaining spice mix over the pork and pour over the beer.

Cover the roasting tray tightly with foil and reduce the oven temperature to 125 °C. Place the pork back into the oven and continue to cook for about 5-6 hours or until the meat is melt-in-your-mouth tender and pulls away easily from the bone, using a fork.

To assemble
Scatter the nacho chips onto a serving platter and top with a generous amount of pulled pork. Scatter a few picked coriander leaves over the pork and top with a generous dollop of Westfalia Spicy Guacamole.

Serve with sour cream.