Pulled pork & apricot barbecue sauce loaded nachos

Pulled pork & apricot barbecue sauce loaded nachos
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  • Serves8 to 10
  • Prep time25 min
  • Cook time6 hour 10 minutes
  • Timeout5 mins
  • FreezingFreezes well


  • 1 2 kg pork shoulder 
Spice mix
  • 1 tablespoon of chili powder
  • 2 teaspoons of smoked paprika
  • 1 tablespoon of dry mustard
  • 2 tablespoons of sugar
  • 1 teaspoon of salt
  • 2 teaspoons of salt
Apricot barbecue sauce
  • 1/4 cup of apricot jam
  • 1/2 cup of red wine
  • 1 tablespoon of Worcestershire sauce
  • 2 tablespoons of tomato paste
  • 4 cups of corn chips
  • 1/3 cup of plain yogurt
  • 1/2 cup of diced tomatoes
  • 1/3 cup of sliced olives
  • 2 tablespoons of fresh cilantro, chopped


  1. Preheat the barbecue on high heat.
  2. Mix all the apricot barbecue sauce ingredients in a bowl, then set aside.
  3. Remove the pork’s rind with a knife, then slice the meat in half.
  4. Combine all spice ingredients and rub the meat with this mix.
  5. Lightly oil your barbecue grill, then roast your meat on all sides for a total of 10 minutes.
  6. Lay the meat in an aluminum plate then pour the sauce over it. Cover the meat with an aluminum foil to sealing it.
  7. Reduce heat to 300 °F, only keep one side lit. Move the piece of meat over to the side where there is no heat, close the barbecue cover then cook for 6 hours.
  8. Remove aluminum foil then pull the meat with 2 forks.
  9. Lay the corn chips onto a baking sheet then add the pulled pork atop them, drizzle with yogurt and top off with remaining ingredients.

Tips & tricks

The meat can be frozen.

Recipe published on August 19, 2018