Howdy, all! I hope you had a nice weekend!
Lincoln had a very special Valentine’s Day greeting for his Mama…with a little help from Dad, me thinks. And perhaps a serial killer. I actually looked around half expecting someone to jump out of the closet when I opened his swaddle Friday morning and found this ransom note-esque message drawn on his onesie – baHA!
The rest of the day was awesome! Ben came home early bearing wine and flowers. Louis Martini = Be Mine.
Lincoln and I returned the favor by putting together a cheese plate while Ben prepared the main event…Seafood Gumbo and a Flourless Chocolate Torte with Raspberry-Lime Sauce for dessert. It was spectacular!!! Who knew gumbo could be so romantic? ;)
The rest of the weekend was spent chilling. I actually turned to Ben on Saturday as we were lounging on the couch and said I couldn’t remember the last time we had such a leisurely couple of days. It was so nice.
Saturday night we had my parents over for what was supposed to be an Olympic watching party (I’m trying to get into them, really I am!) with Chipotle for dinner, but the cable was out city-wide so we ate our bowls to the tunes of Pandora then watched videos of Lincoln on Apple TV via our iPhones.
My, how times have changed. ;)
I had trouble sleeping that night because of the succulent scent wafting from the kitchen. Slow cooker pulled pork, which I used to make Hawaiian Pulled Pork Skillet Nachos with Pineapple Guacamole, was cookin’ low and slow!
Pork roast slow-cooked in BBQ sauce, sweet onions, and pineapple juice is shredded then piled atop homemade baked corn tortilla chips with mozzarella cheese, zingy red onion, and sweet chopped pineapple. Dolloped with garlicky guacamole spiked with more pops of pineapple, Ben and I GOBBLED this crunchy, cheesy, chewy skillet up! Lincoln had pork on the brain too. ; )
On Friday I mentioned Ben’s favorite pizza is Hawaiian Pizza, which is the inspiration for these nachos. Pineapple, “ham” aka slow cooked pork, and mozzarella cheese are the anchors of these nachos, which are assembled and baked right in a cast iron skillet for a fun and easy presentation.
Believe it or not, these nachos fall under the “healthy” category – for nachos anyway. I mean, usually they’re cheese served with a side of chips, right? Which I am all for on occasion, but when you use tons of flavorful ingredients like juicy, slow-cooked Hawaiian pork, pineapple, and smokey BBQ sauce, you don’t NEED tons of cheese!
Plus I made homemade baked corn tortilla chips (so unbelievable easy – you’ll flip) and, well, I for one have always considered guacamole a health food. You should too. It’s the right thing to do.
Start by trimming a 3-4lb boneless pork butt (also called a shoulder roast) of any big pieces of fat, then cut it into 8 big hunks. Place the hunks into the bottom of a large crock pot (I used a 6-quart’er) then season the hunks on all sides very generously with garlic salt. LOTS of garlic salt!!
Next add 1/2 cup of your favorite BBQ sauce, a 15oz can chopped pineapple plus the juice, and 1 sliced red or sweet onion. Pop the lid on top then cook on low for 7-9 hours (I don’t recommend slow cooking pork on high,) or until the pork shreds very easily with two forks.
Mix 2 cups of the shredded pork with 1/2 cup more BBQ sauce, then refrigerate or freeze the rest. The extras make for awesome pulled pork sandwiches, quesadillas, or hash!
K! When the pork has about an hour left, make the homemade baked corn tortilla chips. You could certainly use store-bought, but I always seem to have a half-used package of tortillas in the fridge and making healthier, homemade baked chips is a great way to use ’em up.
Stack 6 tortillas then use a sharp knife to cut them into quarters.
Lay the wedges onto two baking sheets then spray the tops with nonstick spray or extra virgin olive oil, season with salt, and then bake for 8-10 minutes, or until golden brown, rotating the pans halfway through.
Perfectly crispy, and BAKED, not fried! By the way, you could bake the chips a day ahead of time. Just make sure they cool completely before storing in an airtight container.
Nacho time.Â
Layer half the chips in the bottom of a 12″ oven-proof skillet, then layer on half the BBQ-sauced pulled pork (remember, we didn’t use ALL the pork – just 2 cups of it!)
Next layer on half of 4oz shredded mozzarella cheese, 1/2 cup pineapple tidbits, and 1/2 small chopped red onion. Repeat the layers with the remaining ingredient (ooo yeah – double decker, baby!) then pop the skillet into the oven for 7-10 minutes.
By the way, if you don’t have an oven-proof skillet you could just use a baking sheet.
Clean up in aisle 10!
Pull the nachos when the cheese has melted then serve with extra BBQ sauce and homemade Pineapple Guacamole (I die – recipe below!) for dipping!
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Hawaiian Pulled Pork Skillet Nachos with Pineapple Guacamole
Description
Gluten-free Hawaiian Pulled Pork Skillet Nachos with Pineapple Guacamole is a delicious weeknight crock pot recipe!
Ingredients
- 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
- salt
- 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
- salt
- For the nachos:
- 4oz shredded mozzarella cheese
- 1/2 cup pineapple tidbits, drained well
- 1/2 small red onion, chopped
Directions
- Place pork into the bottom of a large crock pot (I used a 6-quart) 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.
Notes
Pineapple tidbits are used twice - you'll need one, 8oz can for this entire recipe.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
This Pineapple Guacamole is totally my new go-to-guac. You know my love for sweet + savory, and this combo’s got it covered! It tastes SO summery too, which is much appreciated. You know those warm temps I was excited for? Yeah, more like nonstop snow and sleet. #midwestproblems
This crock pot recipe is delicious enough to entertain with – make a big ‘ol batch then bring right to the table with a big pitcher of margaritas (I’m dying for a taste of these!) – or serve as a fun weeknight meal. Enjoy!
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I made these for dinner tonight and they were amazing! Love the guac…so tasty! Thanks for all of your wonderful recipes!
These look awesome!
These look absolutely amazing!
We just went to a Hawaiian-style restaurant where I had a sandwich just like this. It was delicious, so I’m sure a nacho version would be as well!
Mmm yes please!
xo Jennifer
http://seekingstyleblog.wordpress.com
I plan on making this meal this Saturday for my bookclub. There will be about 10 of us. If I make the whole pork butt, will this feed about 10? Also, how would I adjust the other ingredients to feed this amount of people? Thank you so much!
I think the pork would feed 10. I would just double or triple the ingredients in the guacamole and nachos, and then make a few batches on cookie sheets instead of a skillet.
Thank you for the advice, Kristin!
So, I basically had an IGE themed bookclub tonight. I made your skinny spinach and artichoke dip for an appetizer, these nachos w/ the guac for dinner, and your champagne sangria for our drink. Everything was delicious and everyone raved about each course! I gave them your website so you will have about 10 new readers! Thanks for much for the wonderful recipes. Everything that I have made from your website has been excellent.
That is so, so awesome!! Glad you ladies enjoyed, and thanks for sending them to the site! :)
Loving that heart-shaped rice! We spent Valentine’s home relaxing, as well, and it was just so nice. And these nachos sound downright incredible, from the homemade tortilla chips to the pulled pork to the pineapple guac. And they’re healthified, too? Be still my heart! :)
In the notes you state one, 8-oz can of pineapple, but the ingredients list a 15-oz can. :)
You’ll need a 15oz can of chopped pineapple for the pork, then an 8oz can of pineapple tidbits to split between the Pineapple Guacamole and nachos!
Do you have a suggestion on the bbq sauce? Or doesn’t it really matter with all the other ingredients? There are just so many options when you go look for bbq!
We like Big Daddy’s (if you’re local) or regular KC Masterpiece!
Wow, this looks great! Unfortunately no crockpot here :( It’s not so common in the Netherlands but perhaps i should give it a try :)
Why do you not recommend slow cooking pork on high? I cook it on high all the time, and it always turns out. Just curious.
I have just never had much luck getting it as tender on high as I do on low!
Whoa! What a unique idea! It looks delicious. I’m going to have to try it with chicken.
— Alex at Cashmere Kangaroo
I’ve had pulled pork nachos before but going Hawaiian with the addition of pineapple is genius! I can’t wait to try this recipe!
Wow, this is so up my alley. Definitely book marking this!
You did have a wonderful time for Valentines and was enjoyed by all. I also make this recipe and place in zip lock bags for tacos, pasta, and everything else you mentioned. Love looking at someone else baking tortilla for chips. I spray them with olive oil or pam and sprinkle with cinnamon/sugar and also have them with fruit salsa.
Thanks for sharing your family and beautiful recipes.