Nachos with BBQ Pulled Pork and Sriracha Crème Fraiche
When eating nachos I want it to be loaded with some type of meat, vegetables and lots of cheese. Seriously, l mean a lot of cheese! My usual go to would be chili but today I went for BBQ pulled pork which was a nice change. Vegetable wise I kept it simple but I did add feta which adds a nice salty taste. For that extra heat that I always love, I added Sriracha sauce to the crème fraiche. You will probably devour this just as quickly as we did!
After taking the pictures I realized that I completely forgot about the avocado! However, it definitely adds that extra flavor so please don’t forget yourself.
This recipe serves 3.
1 red bell pepper, chopped
1 avocado, cubed
3 spring onions, thinly sliced
200g black beans, drained
150g, corn kernels, drained
100g feta, crumbled
150g Gouda cheese, grated
For the pulled pork:
300g boneless pork shoulder
½ cup BBQ sauce (plus extra for drizzling)
¼ cup beef stock
2 tablespoons olive oil
For the crème fraiche:
1 cup crème fraiche
1 tablespoon Sriracha sauce
1 tablespoon lime juice
Pinch of salt
For the pulled pork, heat the olive oil in a Dutch oven over medium heat. Season the pork with salt, pepper and Cajun seasoning. Now sear the pork on both sides until it has nice brown color. Turn the heat to the lowest setting and add ½ cup of BBQ sauce and beef stock to the pot. Make sure the pork is completely covered and cover. Cook the pork for 2 ½ – 3 hours or until it is very tender. Check on the meat every 30 minutes to make sure that it has enough liquid. Once the pork is done transfer it to a cutting board and shred the meat with two forks. Return the shredded meat to the pot and mix with any remaining sauce. Add more BBQ sauce if you prefer.
Preheat the oven to 200C. When using an oven tray line it with a sheet of parchment paper or use an ovenproof dish.
Spread out ½ of the nachos on the bottom of the tray and layer with half of the following ingredients: pulled pork, bell pepper, spring onion slices, black beans, corn kernels, grated Gouda cheese and crumbled feta and a drizzle of BBQ sauce. Now repeat this step with the remaining nachos and ingredients.
Place the oven tray or dish in the oven and cook for 10 minutes until the cheese has melted. Set the oven to broil and cook until the cheese is bubbling. Keep an eye on the nachos because it could burn easily.
For the crème fraiche, whisk all the ingredients together in a small bowl and keep in the fridge until ready to use.
When ready to serve add the avocado to the nachos and place a few dollops of the Sriracha crème fraiche on top. Enjoy!