Korean Pulled Pork Nachos

These Korean Pulled Pork BBQ Style Nachos are packed full of flavour! Spicy, tangy, sweet, slow cooked pork topped with homemade spring onion guacamole and a cheese sauce with a kick ! This is a perfect dish to share with mates!

Done in 4 hours

Serves 4

Tom Jackson

Dish by Tom Jackson



For the pork

1.5kgpork shoulder

4 tbsp gochujang

2 tbspkorean chilli flakes

2 tbspchipotle chilli flakes

1 tbspsalt

2 tbspsugar

1 tbspmirin

1 tbspsoy sauce

2 cupswater

For the cheese sauce

1 canevaporated milk

1 tbspcornflour

500gdouble gloucester cheese

2 tspgochujang

For the Guacamole

2 clove garlic

1 tsp chilli

1 tsprice vinegar

juice of 2 limes

1 tspsalt


1 bunchspring onions

2 tbspcoriander

1 pack of 13fresh corn tortillas

1, dicedchilli

1 tbspcoriander

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

What do you think of the recipe?

Tom Jackson

Tom Jackson

Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.

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