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Gluten-free Hawaiian Pulled Pork Skillet Nachos with Pineapple Guacamole

Hawaiian Pulled Pork Skillet Nachos with Pineapple Guacamole is a delicious weeknight crock pot recipe that's full of craveable flavor!
Prep Time 30 minutes
Cook Time 7 hours 20 minutes
Total Time 7 hours 50 minutes
Course Appetizer, Main Course
Cuisine American, Mexican
Keyword gluten free
Method Baking, Slow Cooker
Servings 6
Calories 789kcal

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

Instructions

  • 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

Calories: 789kcal | Carbohydrates: 95g | Protein: 37g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 112mg | Sodium: 1979mg | Potassium: 644mg | Fiber: 8g | Sugar: 65g | Vitamin A: 731IU | Vitamin C: 23mg | Calcium: 275mg | Iron: 3mg