Korean inspired nachos! Pork shoulder is cooked low and slow in a delicious marinade of gochujang, chipotle, sugar and soy for a sweet and sticky umami kick. Topped with a classic nacho sauce with a Korean spice and a super fresh zingy spring onion gauc! This isn't one to miss!
For the pork marinade combine your gochujang, korean chilli flakes, chipotle flakes, salt, sugar, soy sauce and rice vinegar in a bowl. Pour the marinade over the pork shoulder and place into a large skillet. Roast covered with foil for 3-4 hours or until the pork is super soft.
While the pork cooks, make your toppings. For the guac grab and large bowl or mortar and pestle, crush the avocado, spring onions, lime juice, chilli flakes, garlic, salt and coriander together until smooth
For the cheese sauce, combine grated cheese and cornflour in a bowl. Add the cheese mixture to a saucepan and pour over the evaporated milk. Stir constantly, as it thickens, add in the gochujang and whisk to combine.
For the nachos, slice fresh corn tortillas into small triangles, fry in hot oil until golden and crisp. Remove from the oil and allow the excess to drip off.
To layer your nachos, start with the fried tortillas chips, then add your pulled pork and cheese sauce. Continue this process until you've used all your tortillas chips then finish with the fresh guacamole, chilli and coriander
