Pulled Pork Loaded Nachos on the BBQ
A sunny day, aperitif, good company and above all a delicious platter of Pulled Pork Loaded Nachos. Finger food to share with your friends making it the ideal party snack to enjoy together.
Servings 4 people
Ingredients
- 300 gr. Tortilla chips In this case sweet chili pepper Tortillas from Lidl
- 150 gr. Pulled Pork
- 2 tbsp BBQ sauce of your choice here Sweet Baby Ray's chipotle honey chipotle BBQ sauce.
- 1 handful Grated Cheddar Cheese
- Fresh cilantro to taste
Pickled red onion
- 2 red onions
- 150 ml white vinegar
- 30 ml apple juice
- 20 ml pernod
- 1 El agave syrup or honey
- 1 pinch of salt
Simple tomato salsa
- 1 bowl fresh cherry tomatoes
- lime juice to taste
- coriander to taste
- pepper and salt to taste
Sour avocado cream
- 1 avocado
- 2 tbsp sour cream
- 1 piece of red pepper
- lime juice to taste
- pepper and salt to taste
Instructions
In advance: Pulled Pork and pickled red onion
- Make sure you already have some Pulled Pork ready for you to finish these Pulled Pork Loaded Nachos. You can prepare it according to the instructions in this post.
- Mix the ingredients for the brine in a saucepan and bring it gently to boiling point. Remove from the fire.
- Cut the red onion into fine rings s and place in a wecking jar. Pour over the still warm brine. Place in a cool place for at least 4 hours.
Simple tomato salsa
- Finely chop the cherry tomatoes and season with pepper, salt, lime juice and cilantro. Work to your own taste. The salsa may taste fresh however, to balance the savory flavours of the cheese and pulled pork.
Sour avocado cream
- Add the flesh of the avocado to a blending cup and add the sour cream. Crush and mix by hand and season with pepper, salt and lime juice.
- Finely chop the hot chili pepper and stir it under the sour avocado cream.
Finishing
- Prepare your bbq for a session at medium temperature (+-200°C).
- Place a layer of tortilla chips in your skillet or refractory dish and cover with a few pieces of pulled pork, some BBQ sauce, a few spoons of tomato salsa and a few spoons of sour avocado cream.
- Cover with freshly grated cheddar and lime zest and add some pickled onions.
- Repeat this step so that your dish obtains two layers and place on the BBQ for about ten minutes until the Cheddar cheese has melted.
- Finish with fresh cilantro, a few strings of pickled red onion and some fresh lime zest.