Pulled-pork-nachos

Pulled pork nachos with toasted corn salsa

Sweet and sticky pulled pork and charred corn come together in these Tex-Mex nachos

By , 18 June 2018

(11 votes)

Pulled pork nachos with toasted corn salsa
  • 30 Mins

  • Serves: 6

  • Price: £1.55 per serving

Nutritional Info
Each 260g serving contains
  • Energy

    2252KJ

    538KCAL

    27%
  • Fat

    26.0g

    high

    37%
  • Saturates

    7.0g

    high

    35%
  • Sugars

    15.1g

    med

    17%
  • Salt

    1.43g

    med

    24%
of your reference intake.
Typical energy values per 100g: 866kJ/207kcal.
Ingredients
  • 1 small red onion, finely chopped
  • 1tbsp white wine vinegar
  • 1tbsp caster sugar
  • Zest and juice 1 lemon
  • 585g pack Asda Sweet Barbecue Pulled Pork
  • 2 Grower's Selection Sweetcorn on the Cob
  • 1tbsp rapeseed oil
  • 1 mild red chilli, finely chopped
  • 1 ripe medium avocado, stoned and cut into cubes
  • 10 vine ripened cherry tomatoes, roughly chopped
  • 2tbsp fresh coriander, roughly chopped
  • 180g Asda Lightly Salted Tortilla Chips
  • 100g light Greek style salad cheese
  • Lime wedges, to serve
Method
  • Place the red onion, white wine vinegar, sugar and orange zest in a small non-metallic bowl. Toss together and set aside for at least 20 mins.

  • Preheat a grill or barbecue to a medium heat. Cook the pulled pork according to pack instructions.

  • Brush the corn with the rapeseed oil, and cook on the preheated grill for 5- 6 mins, turning occasionally until starting to char. Remove from the heat and allow to cool.

  • When the corn is cool enough to handle, firmly hold it upright on a chopping board and cut away the kernels in a downward motion with a sharp knife. Transfer to a large bowl and mix together with the chilli, avocado, tomato, coriander and the marinated onions and juices. Set aside.

  • Scatter the tortilla chips and feta over a metal tray and place on the barbecue grill for 4-5 mins until heated through. Remove from the heat, and top with the pulled pork and sweetcorn salsa. Serve immediately with lime wedges to squeeze over.