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BBQ pork nachos recipe

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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

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

Each serving contains

Energy
2025kj
484kcal 24%
Fat
25g 36%
Saturates
10g 49%
Sugars
16g 18%
Salt
1.2g 21%

of the reference intake
Carbohydrate 38.2g Protein 26.7g Fibre 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.