EASY (15 - 20 minutes)
BYO Ingredients & Utensils
2 tbs mayonnaise
2 tsp olive oil
2 tbs barbecue sauce
mandoline (optional)
box grater
small frypan
oven tray
Instructions
1. Prep ingredients
Preheat the oven to 200C, fan-forced. Thinly slice the cabbage with a sharp knife or mandoline. Coarsely grate the carrot. Drain and rinse the corn. Combine 2 tbs mayonnaise and 2 tsp water in a large bowl.
2. Warm pork
Heat 2 tsp olive oil in a small frypan over medium heat. Cook the pulled pork, corn, barbecue seasoning and 1 tbs barbecue sauce, stirring occasionally, for 5 mins or until hot. Remove the pan from the heat. Taste, then season with salt and pepper.
3. Warm corn chips
Meanwhile, spread the corn chips over an oven tray. Bake for 5 mins or until warm.
4. Toss slaw
While the corn chips are warming, add the cabbage and carrot to the mayo dressing and toss to combine.
5. Serve up
Divide the corn chips among plates. Top with the pulled pork mixture and drizzle with 1 tbs barbecue sauce. Serve the pulled pork nachos with the slaw and enjoy!
6. Make it cheesy
Grate some cheddar or mozzarella and scatter over the nachos for a cheesy boost!