BBQ Nacho and Salsa Plate
Baked nacho chips loaded with juicy BBQ pork, chopped onions, sour cream and salsa verde.
Ingredients
Number of portions
Pulled pork:
1 kg boneless pigneck
40 g Santa Maria Rub Pulled Pork
Nacho plate:
1 bag Santa Maria Nacho Chips
500 ml Santa Maria Salsa Verde
400 g cheese, grated
900 g pulled pork
Garnish:
250 ml crème fraiche
20 g jalapeño, chopped
50 g coriander, chopped
4 limes, wedges
How to prepare
Preheat the oven to 100°C.
Rub the meat with Rub Pulled Pork Spice Mix.
Bake meat in the oven, covered with a lid or foil, for approximately 2–3 hours until the meat is tender and easy to pull apart.
Set the oven to 225°C.
Evenly spread the nachos over several baking trays.
Pour the salsa verde over the nachos, add the pulled pork, and sprinkle the grated cheese on top.
Gratinate the nachos in the oven for approximately 10 minutes.
Garnish with crème fraiche, jalapeño, and coriander.
Serve with extra salsa verde.
Tips
This nacho plate is perfect for sharing.
Recipe categories
Food