BBQ pork nachos recipe
Whip up a homemade BBQ sauce with cupboard ingredients and use it to coat leftover roast pork in this fabulous nachos recipe, served with a fresh, crunchy slaw.
See method- Serves 6
- 15 mins to prepare and 15 mins to cook
- 484 calories / serving
Ingredients
- 250-300g leftover roast pork, torn or chopped up
- 200g bag Tesco cool tortilla chips
- 185g smoked Cheddar, grated
- 1 fresh chilli, finely sliced (optional)
- lime wedges, to serve (optional)
For the homemade BBQ sauce
- 200ml tomato ketchup
- 60ml cider vinegar
- 2 tbsp dark brown sugar
- 1 tsp Worcestershire sauce
For the slaw
- ½ large pointed cabbage, or ½ red cabbage, very finely shredded
- 2 carrots, grated
- 3 tbsp sour cream and chive dip
- 3 tbsp half-fat crème fraîche
- 30g fresh coriander, chopped
- 4 spring onions, sliced, plus 2 extra to serve on top of nachos
Each serving contains
- Energy
- 2025kJ 484.0kcal
- Fat
- 25g
- Saturates
- 10g
- Salt
- 1.2g
- Sugars
- 16g
of the Reference intake
Carbohydrate 38.2gProtein 26.7gFibre 3.8g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C Fan. To make the sauce, mix the ketchup, vinegar, sugar, Worcestershire sauce and maple syrup in a large bowl. Add the pork and toss through to coat.
- Scatter half the tortilla chips over the base of a large ovenproof dish or roasting tin.Top with half of the grated cheese, then repeat the layers and top with the pork and BBQ sauce, leaving a few tbsp sauce to drizzle over at the end.
- Bake in the oven for 12-15 mins until the cheese has just melted and pork is hot through.
- While the nachos are baking, make the slaw: mix all the ingredients (except the extra spring onions) well, then add a few tbsp water to loosen the dressing if needed.
- Remove the nachos from the oven and top with chilli, if using, and the extra sliced spring onions.
- Serve the nachos warm with the fresh slaw on the side and lime wedges to squeeze over, if you like.
- See more Leftovers recipes
