Ingredients:
To roast the pork:
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– Boneless pork shoulder
– 2 tsp smoked paprika
– 2 tsp mustard powder
– 1 tsp garlic powder
– 1 tsp onion powder
– 100ml apple juice
For after the pork is shredded:
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– 1 tsp smoked paprika
– 1 tsp cumin
– 1 tsp ground coriander
– Handful of fresh coriander
For the nachos:
– 200g tortilla chips
– 100g mozzarella
– 25g jalapeños
– Guacamole
– Sour cream
For the pink onions:
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– 2 red onions
– 300ml white wine vinegar
– 1 clove garlic
– 2 x cloves
– 2 x cinnamon sticks
– 1 tsp fennel seeds
– 50g caster sugar
Method:
First, combine the paprika, mustard powder, garlic powder and onion powder then rub all over the pork and place in a roasting tray.
Pour in the apple juice, cover with foil and roast at 160 degrees celsius for 4 hours.
Next, the pink onions. Finely slice the red onions, then cover them in boiling water, count to ten, and drain.
Bring the white wine vinegar to the boil with the garlic, cloves, cinnamon, fennel, and sugar. Simmer for two minutes then pour over the onions and leave until serving.
Once the pork is really tender, remove from the oven and shred it using two forks, then stir through the paprika, cumin and coriander.
Pile the nachos into an ovenproof dish and top with the pork, cheese, mozzarella and jalapeños and grill for about 5 minutes – until the cheese is bubbling.
Top with the guacamole, sour cream, pink onions, some more coriander and enjoy!
