Pickled Jalapeno Pulled Pork Nachos | Donna Hay

Ingredients

• 250g jar pickled jalapeños
• 6 cloves garlic
• ⅓ cup (60g) brown sugar
• sea salt and cracked black pepper
• 1 cup (250ml) water
• 1kg pork neck, trimmed
• 1 tablespoon lime juice
• 200g corn chips
• 1 avocado, chopped
• 2 green tomatoes, chopped
• 2 long green onions (scallions), thinly sliced
• micro (baby) coriander leaves and sour cream, to serve