Pulled Pork Nachos with Spicy Guacamole
Low and slow pulled pork – is there anything better?
- Makes : 6-8 |
- Difficulty: a little effort
- Prep Time : 15 mins |
- Cook Time : 5:0 hours
2 tsp (10 ml) mustard powder
3 Tbsp (45 ml) dark brown sugar
2 Tbsp (30 ml) salt
¼ tsp (1 ml) cayenne pepper
1 bottle (330 ml) beer
fresh coriander, to serve
1 punnet (200g) Westfalia Spicy Guacamole
1 tub sour cream, to serve
Preheat the oven to 220 °C.
Mix the ingredients for the rub together and smear half of the rub over the 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.
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.