Pulled Pork Brybeque Nachos



2 tbsp Dark soft Brown Sugar
2 tbsp Smoked Paprika
1 tbsp Mustard Powder
1 tbsp Garlic Powder
1 tsp ground black pepper
1 tsp ground cumin
2 kg Pork Shoulder (sinew and fat removed)
2 brown onions
Vegetable, Pork or Chicken stock
3 tbsp Brybeque Sauce (for the Pulled Pork)
Large Bag of Tortilla Chips
Grated Strong Cheese of your choice
3 tbsp Brybeque Sauce (for the nachos)
Jalapeños (optional)


  1. In a bowl combine Dark Soft Brown Sugar, Smoked Paprika, Mustard Powder, Garlic Powder, Black Pepper, Ground Cumin.
  2. Open out/ unroll the Pork shoulder joint, remove any remaining fat, skin and sinew.
  3. Evenly coat the meat in the sugar and spice rub mixture, and massage into the meat.
  4. Leave the coated meat (loosely covered) to rest for at least 30 minutes.
  5. Chop brown onions into quarters and place on the bottom of lidded casserole dish or slow cooker, and place the meat on top.
  6. Prepare the stock, and cover the meat nearly to the top.
  7. Place the lidded casserole dish in a pre-heated 180°C oven for 3 – 6 hours. Or on low in a slow cooker for 14 – 18 hours.
  8. Once cooking time is over leave to cool, and remove meat from the stock.
  9. Use 2 forks to shred the meat apart.
  10. Place the juices, into a separate saucepan, and place on a medium heat, until the gravy has reduced (alternatively, you could use cornflour to thicken), and pour the reduced gravy over the shredded pork along with a generous amount of Brybeque Sauce.
  11. If not using all the meat, cool and place into bags that can be kept in the freezer for up to 3 months.
  12. To make the nachos, in an oven proof dish/ enamel dish, layer nachos, pulled pork, Brybeque Sauce, Cheese and Jalapeños are optional, and repeat the process, depending on how hungry you are.
  13. Place in the oven at 180°C for 10-15 minutes, to warm through and melt the cheese, and turn to grill to crisp.



no replies

Leave your comment