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How to make Pulled pork, cabbage and caramelised pineapple nachos

Yield = 4
Prep time: 0:15
Cook time: 0:20
Total time: 0:35

Ingredients

  • 1/2 cup light sour cream
  • 2 tablespoons lime juice
  • 440g can pineapple slices in natural juice
  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano leaves
  • 1/4 teaspoon ground chilli powder, plus extra to serve
  • 375g packet pulled pork with smoky barbecue sauce
  • 1/4 small red cabbage, shredded
  • 170g packet original corn chips
  • 2 tablespoons fresh coriander leaves

Method

  • Step 1 Combine sour cream and lime juice in a small bowl. Refrigerate until required.
  • Step 2 Drain pineapple, reserving juice. Roughly chop pineapple. Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic, cumin, oregano and chilli. Cook for 1 minute or until fragrant. Reduce heat to medium. Add pork with the smoky barbecue sauce and 1/2 cup reserved pineapple juice. Discard remaining pineapple juice. Cook, stirring, for 5 to 6 minutes or until heated through and sauce thickens slightly. Transfer to a heatproof bowl. Cover to keep warm.
  • Step 3 Add chopped pineapple to pan. Cook for 2 minutes each side or until golden. Transfer to a plate. Add cabbage to pan. Toss for 1 minute or until cabbage is just beginning to wilt. Remove from heat.
  • Step 4 Arrange corn chips in a serving dish. Spoon pork mixture, cabbage and pineapple over corn chips. Dollop with sour cream mixture. Sprinkle with extra chilli powder and top with coriander. Serve immediately.