Pulled pork nachos
Ready in 3 hours
1.5kg pork shoulder, skin removed
For the marinade:
1 sachet Old El Paso BBQ fajita spices
8 garlic cloves, chopped
1 large orange
1 tsp dried thyme or 2 tbsp fresh thyme
1 tsp chipotle chilli flakes
2 tbsp tomato ketchup
2 tbsp dark brown sugar
2 tbsp Worcestershire sauce
1 Combine the marinade ingredients along with 300ml water in a slow cooker or in a large saucepan. Score the pork and add to the pan. Bring to the boil, cover with a tight-fitting lid and gently cook for 3 hours until falling apart, adding extra boiling water if needed. Remove the pork from the marinade and shred, taking off any fat as you go.
2 Skim the fat from the marinade and simmer for about 3 minutes until reduced and sticky. Pour over the pork. Serve over nachos with sliced avocado, soured cream, jalapeño peppers and some ready-made salsa. Add some lime wedges and serve straight away.