Hawaiian Pulled Pork Skillet Nachos with Pineapple Guacamole is a delicious weeknight crock pot recipe that's full of craveable flavor!
I had trouble sleeping a few nights ago because of the succulent scent wafting upstairs from the kitchen.
Slow cooker pulled pork, which I used to make Hawaiian Pulled Pork Skillet Nachos with Pineapple Guacamole, was cooking low and slow while we slept!
Slow cooked pork smothered in BBQ sauce, sweet onions, and pineapple juice is shredded then piled on top of homemade baked corn tortilla chips with shredded mozzarella cheese, zesty red onion, and sweet chopped pineapple.
Dolloped with garlicky guacamole spiked with more pops of pineapple, you will LOVE this crunchy, cheesy nacho skillet!
My husband happens to love Hawaiian Pizza (we all have our burdens to bear) 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.
Let’s dig in!
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 pork into the bottom of a large crock pot then generously season on all sides with 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 or quesadillas.
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 them 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 can bake the chips a day ahead of time. Just make sure they cool completely before storing in an airtight container.
Nacho time.
Layer half the chips into 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 then pop the skillet into the oven for 7-10 minutes.
By the way, if you don’t have an oven-proof skillet you can use a half sheet pan.
Pull the nachos when the cheese has melted then serve with extra BBQ sauce and homemade Pineapple Guacamole (you’ll faint – recipe below!) for dipping!
This Pineapple Guacamole is totally my new go-to-guac — the savory sweet combo is incredibly, plus it tastes so summery!
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 – or simply serve as a fun weeknight meal. Enjoy!
Equipment
Ingredients
For the Hawaiian Pulled Pork:
- 3-4 lb pork butt, also called pork shoulder, trimmed of excess fat then cut in big hunks
- garlic salt
- 15 oz can chopped pineapple, packed in water
- 1 cup BBQ sauce, divided, plus more for serving
- 1 large red or sweet onion, sliced
For the Baked Tortilla Chips:
- 6 corn tortillas
- extra virgin olive oil or nonstick spray
- salt
For the Pineapple Guacamole:
- 2 avocados
- 1 clove garlic, pressed or minced
- 1/2 lime
- 1 Tablespoon chopped cilantro
- 1/4 cup pineapple tidbits, drained
- salt
For the nachos:
- 4 oz shredded mozzarella cheese
- 1/2 cup pineapple tidbits, drained well
- 1/2 small red onion, chopped
Directions
- Place pork into the bottom of a 6 quart crock pot then season generously with garlic salt on all sides. Add the 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
- Feel free to use 24 tortilla chips from a bag instead of baking your own tortilla chips.
- Pineapple tidbits are used twice - you'll need one, 8oz can for this entire recipe.
- Nutrition is calculated with 2 cups of shredded pork + 1/2 cup barbecue sauce, with all of the chips, guacamole, and "for nachos" ingredients.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
this looks deelicious!! i’m always looking for new crockpot recipes.. although, i can’t say that i’ve made a dent on my pinterest board. haha
I made this tonight, and after my Jimmy started eating it he said, “Wow!”. It was the very first wow I’ve gotten from him, and this is coming from Southern Californian’s who live in Waikiki. So we know both traditional Mexican and Hawaiian flavors. YUM!!!!
So Yum!
I used everything but the garlic… and putting the nacho’s n guac part I used all the ingredients but didn’t measure exactly n it cane out great. You have an amazing recipe here. I think it’s fool proof! Love your site so far…. Gonna come back for more. :)
I so have to make these!!!
These look absolutely delicious! Every time I come to your blog I am pinning everything and updating my grocery list for the week. These will definitely be made this week!
Yum. I made these tonight. Crazy delicious! Such a good idea to make own chips from tortillas so they hold up to the juices and don’t get soggy. Would you ever consider adding nutritional info to your recipes?
So glad to hear!! I don’t calculate nutrition information for my recipes but would recommend Livestrong’s recipe calculator tool if you need that info!
http://www.livestrong.com/recipes/create/
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!