Nacho plate salsa verde 4-3

BBQ Nacho and Salsa Plate

Baked nacho chips loaded with juicy BBQ pork, chopped onions, sour cream and salsa verde.


Number of portions
Pulled pork:
  • 1 kg boneless pigneck

  • 40 g Santa Maria Rub Pulled Pork

Nacho plate:
  • 1 bag Santa Maria Nacho Chips 

  • 500 ml Santa Maria Salsa Verde 

  • 400 g cheese, grated

  • 900 g pulled pork

  • 250 ml crème fraiche

  • 20 g jalapeño, chopped  

  • 50 g coriander, chopped

  • 4 limes, wedges

How to prepare

  1. Preheat the oven to 100°C.

  2. Rub the meat with Rub Pulled Pork Spice Mix.

  3. Bake meat in the oven, covered with a lid or foil, for approximately 2–3 hours until the meat is tender and easy to pull apart.

  4. Set the oven to 225°C.

  5. Evenly spread the nachos over several baking trays.

  6. Pour the salsa verde over the nachos, add the pulled pork, and sprinkle the grated cheese on top.

  7. Gratinate the nachos in the oven for approximately 10 minutes.

  8. Garnish with crème fraiche, jalapeño, and coriander.

  9. Serve with extra salsa verde.


This nacho plate is perfect for sharing.

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