Pulled Pork Nachos with Salsa Verde

Ingredients

• 175g Mission Jalapeño Popper Tortilla Triangles

• Pulled Pork:

• 2 tbsp olive oil

• 500g piece pork scotch fillet

• 2 medium brown onions, thinly sliced

• 3 garlic cloves, crushed

• 1 tbsp ground cumin

• 2 tsp ground coriander

• 2 bay leaves

• 1 x 35g sachet MISSION Taco Seasoning

• 200g tomatoes, diced

• 1 cup pineapple juice

   

• Salsa Verde:

  1 cup coriander or parsley leaves

  1 cup basil leaves

• 1 tbsp capers

  1 clove garlic, chopped

  ½ cup olive oil

  1 lemon, juiced

  freshly ground black pepper & salt flakes

   

• 1 small avocado, diced

• 2 spring onions, finely sliced

  ½ cup sour cream or yoghurt

• fresh coriander leaves

• 1 lime, cut into wedges

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Mission Jalapeño Poppers Tortilla Triangles

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Instructions

• Step 1

  Prepare pulled pork; heat half the oil in a heavy based saucepan over medium-high heat. Add pork and cook, turning for 3 to 4 minutes or until browned on all sides. Transfer to a plate. Add remaining oil to pan. Add onion and cook, for 7 minutes or until softened. Add garlic, cumin, coriander and bay leaves and sachet of Mission Seasoning. Cook, stirring, for 1 minute or until fragrant. Stir in tomato and pineapple juice. Return pork and juices to pan. Cover. Bring to the boil then reduce heat to low and simmer covered for 1½ hours, or until pork is tender. Remove pork from pan. Using 2 forks shred the pork. Bring mixture to a boil and cook for 8 minutes or until sauce is reduced and thick. Return pork to pan and stir to combine.

• Step 2

  Prepare salsa verde; combine all ingredients in a blender and process briefly to combine but keep the coarse texture of the chopped herbs. Set aside.

• Step 3

  Assemble nachos; on a serving plate pile Mission Jalapeño Popper Triangles into a mound. Spoon approximately 1½ cups of the pulled pork over the corn chips and drizzle with small spoonsful of salsa verde. Top with avocado and spring onions. Add a couple of good dollops of sour cream and garnish with fresh coriander leaves and lime wedges. Serve immediately.

  NOTE: Left over pulled pork can be frozen in an airtight container for later use or refrigerated to make pulled pork tacos the following day.