Nachos with pulled pork and sweetcorn salsa
- April 2018
- Serves 4-6
- Hands-on time 35 min, oven time 1 hour 40-45 min
Top nachos with soft and succulent pulled pork and a sweet and zingy sweetcorn salsa – then chill. Friday night in just got a whole lot better with this easy nachos recipe.
- 26.6g (6.3g saturated)
- 32.2g (7.4g sugars)
The pulled pork can be made 2-3 days ahead. Cool completely, then keep covered in the fridge. It will taste all the better for being made a day or two ahead. Or freeze for up to 3 months, defrost fully in the fridge, then reheat until piping hot.
Make the sweetcorn salsa a couple of hours ahead and keep covered in the fridge.
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