Hawaiian Pulled Pork Nachos

Over the last couple of months we have been in a nacho phase.

We alternate between taco meat & refried beans or chicken & queso…with toppings of green onion, tomato etc.

Well last night I made the bad daddy of all nachos!!!

Huge Huge hit and can’t wait to have them again.
Seriously……these are wonderful!

A few notes:
I used pineapple chunks and cut them smaller to make my own ‘tidbits’
I did not make my own tortilla chips (I just used my favorite brand)
I did not make these in a skillet but instead made them my usual way (layer chips, meat, cheese on a sheet pan)
I did not smash the avocado but instead cut it into chunks. I also added diced fresh tomato (jalapeno/bell peppers would be good too)
I always, always put the fruit/veggies on AFTER heating the nachos and melting the cheese (We just seem to prefer fresh vs. baked fruit/veggies)

Hawaiian Pulled Pork Skillet Nachos With Pineapple Guacamole
Serves 3


For the Hawaiian Pulled Pork:

3-4lb pork butt, trimmed of large pieces of fat then cut in big hunks
garlic salt
15oz can chopped pineapple
1 cup BBQ sauce, divided (plus more for serving)
1 large red or sweet onion, sliced

For the Baked Tortilla Chips
(could use 24 tortilla chips from a bag):
6 corn tortillas
extra virgin olive oil or nonstick spray

For the Pineapple Guacamole:
2 avocados
1 garlic clove, minced
juice of 1/2 lime
1 Tablespoon chopped cilantro
1/4 cup pineapple tidbits, drained

For the nachos:
4oz shredded mozzarella cheese
1/2 cup pineapple tidbits, drained well
1/2 small red onion, chopped


Place pork into the bottom of a large crock pot then season generously with garlic salt on all sides. Add can of chopped pineapple including the juices, 1/2 cup BBQ sauce, and sliced onion. Mix slightly then cover and cook on low for 7-9 hours, or until meat shreds easily.

Shred then mix 2 cups pork with remaining 1/2 cup BBQ sauce (there will be extra pork – it freezes well!) Discard cooking liquid.

Meanwhile, preheat oven to 400 degrees then stack tortillas and cut them into quarters with a sharp knife. Place wedges onto two baking sheets leaving at least 1/4″ between each wedge. Spray tops with nonstick spray or mist with extra virgin oil then season with salt. Bake, rotating pans halfway through, for 8-10 minutes or until golden brown around the edges. Chips will crisp as they cool. (Can be made ahead of time – cool completely then store in an airtight container.)

Layer half the chips into the bottom of a 12″ oven-proof skillet then top with half the pork, cheese, pineapple, and chopped red onion. Repeat layers one more time then bake for 7-10 minutes, or until cheese is melted. Alternatively you could use a baking sheet instead of a skillet.

While nachos are baking, combine avocados, garlic, lime juice, and salt in a bowl. Smash with a potato smasher or fork until desired consistency is reached. Fold in cilantro and pineapple tidbits. Serve Pineapple Guacamole with nachos, along with extra BBQ sauce for dipping.



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