Pulled Pork Nachos
Servings
8
Prep Time
1
Cook Time
6 hours
Author:
Dan Marsalek
Ingredients
3kg Pork Neck
-
100ml Lanes BBQ Southbound Sauce (As a Binder)
-
150g Lane's BBQ Blackening Rub
500g Vine Tomatoes - Halved
50ml Olive oil
-
Loaded Garlic Smoked Finishing Salt
1 Large Red onion - Diced
-
Lanes BBQ Chilli Lime Rub
6 Plain Tortillas
400ml Veg oil
-
3tbsp Lane's BBQ Chilli Lime rub
250g Manchego Cheese - Grated
1 Lemon - Juice & Zest
400g Red Kidney Beans
-
150g Lil Spicy Sauce
200g Sour Cream
For the Pulled Pork
For the Smoked Tomato Salsa
For the Tortillas
To Assemble
Directions
For the Pork Neck
Fire up the smoker to 150c/300f
Rub the pork neck all over with the Southbound as a binder, then covers it completely with the Blackening Rub.
Cook on the smoker uncovered until a nice bark has formed, (Approx. 3 hours) then wrap & finish cooking for another 3 hours
Allow to rest for 30 minutes before pulling!
For the Smoked tomato Salsa
Cut the Tomatoes in half, add to a tray & season with the olive oil & the smoked salt.
Place on the smoker & cook for around 35 minutes, until nice and smokey.
take off the smoker, allow to cool for 10 minutes, then chop & mix with the Avocado, Spanish onion & give it a good season with Chilli & Lime seasoning
For the Tortilla Chips
Preheat the oven to 170c/340f
Lay out the tortillas so they are spaced evenly apart & dry out in the oven for 4 minutes, remove from the oven & cut each tortilla into 6 tirangles
Heat up the oil in a pot to 170c/340f & fry the chips for 1 minutes until golden brown, drain on kitchen paper & season with Chilli lime Rub.
To Assemble
Lay out your Chips onto a flat tray
mix the pulled pork with the Kidney beans, Lil spicy Sauce & spread all over the Chips.
Cover with Grated Manchego cheese & bake in the oven or smoker for 10 minutes until cheese has melted.
Spoon over the top with sour cream & the Smoked Tomato Salsa. - Eat Immediately!
These Nachos were soo Delicious I hope you enjoy them as much as us!
