Nacho going to invite me over for dinner?!
By mixing in the kidney beans and corn to your pulled pork, you’ll have the perfect filling leftovers for some delicious enchiladas.
There’s something so bright and happy about a nacho bowl… it’s like eating the rainbow!
SERVINGS: This 2kg Pork Shoulder is perfect for a large group or for weekly meal prep.
COOKING TIME: 5-6 Hours
PREP TIME: 25 Minutes
TOTAL TIME: 7 hours
Ingredients
Pork rub
2kg pork shoulder
⅔ cup Remedy Kitchen Superb Seasoning Mix
½ tablespoon chilli powder, or 1 tablespoon if you like it extra hot
½ tablespoon dried thyme
Liquid tomato stock
1 cup chicken stock
1 tin tomato soup
¼ cup apple cider vinegar
2 tablespoons honey
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 onion, diced
1 garlic clove, crushed
For the Nacho meat
Shredded pulled pork
1 tin red kidney beans, drained and rinsed
Kernels from 2 fresh corn cobs
To serve
Avocado, roughly chopped or made into a smooth guacamole
Corn chips
Diced tomatoes
Finely diced Spanish onion
Fresh coriander, roughly chopped
Grated tasty cheese
Sour cream
Cholula or your favorite spicy sauce
Method
Step 1: Prepare the pork
Trim any excess fat from the pork shoulder.
Combine the Remedy Kitchen Superb Seasoning Mix, chilli powder and dried thyme. Rub the spice mixture all over the pork until evenly coated.
Step 2: Slow-cook the pork
In a large bowl, whisk together the chicken stock, tomato soup, apple cider vinegar, honey, tomato paste, Worcestershire sauce, diced onion and crushed garlic.
Pour the tomato mixture into your slow cooker and add the seasoned pork. Turn the pork to coat it in the liquid.
Cover and cook on high for 4–5 hours or low for 6–8 hours, or until the pork is very tender and easily pulls apart with a fork. Cooking times may vary depending on your slow cooker. TIP: the pieces of pork that shredded easiest were the ones submerged in the tomato stock. If your pork shoulder is large, try cutting it in half before cooking so it can tick away in the stock for a more tender meat.
Remove the pork from the slow cooker and shred it using two forks. Once slightly cooled, mix in your kidney beans and corn.
I like to mix about a cup of the reserved cooking liquid through the shredded pork to keep it lovely and moist.
And here's a little tip: don't throw away that leftover tomato liquid! It's packed with flavour and makes the perfect reserved stock in the freezer.
Step 3: Build your bowl
There’s really no rules when it comes to building your nacho bowl. I like to add the corn chips to the base, followed by the warm pulled pork mixture, then the cheese (so it melts into the meat), sprinkle your tomatoes, spanish onion, coriander, sour cream and spicy sauce!
Enjoy X