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BBQ pork nachos recipe

2 ratings

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
555 calories / serving

Ingredients

250-300g leftover roast pork, torn or chopped up
270g bag Doritos Dippers Cool Original
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 Doritos 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

Perfect with:

Doritos Dippers Cool Original
They make a brilliant base for your favourite toppings.

Shop ingredients

If you don't have any Cheddar, try using another hard cheese

Each serving contains

Energy
2320kj
555kcal 28%
Fat
30g 42%
Saturates
11g 53%
Sugars
17g 19%
Salt
1.7g 29%

of the reference intake
Carbohydrate 44g Protein 27.4g Fibre 5.6g

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 Doritos 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 Doritos 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 Doritos from the oven and top with chilli, if using, and the extra sliced spring onions.
Serve the Doritos warm with the fresh slaw on the side and lime wedges to squeeze over, if you like.