Hawaiian Pulled Pork Skillet Nachos with Pineapple Guacamole
Try this Hawaiian Pulled Pork Skillet Nachos with Pineapple Guacamole recipe
Try this Hawaiian Pulled Pork Skillet Nachos with Pineapple Guacamole recipe
- 1 garlic clove minced
- salt
- garlic salt
- 2 avocados
- 6 corn tortillas
- 1/2 small red onion chopped
- 4 oz shredded mozzarella cheese
- 1 tablespoon chopped cilantro
- juice of 1/2 lime
- 3-4 lb pork butt trimmed of large pieces of fat then cut
- 15 oz can chopped pineapple
- 1 cup bbq sauce divided (plus more for serving)
- 1 large red or sweet onion sliced
- extra virgin olive oil or nonstick spray
- 1/4 cup pineapple tidbits drained
- 1/2 cup pineapple tidbits drained well
- Carbohydrate 48.0470573864907 g
- Cholesterol 24.1915930453333 mg
- Fat 27.3644321033596 g
- Fiber 13.6503331610143 g
- Protein 15.8096840720785 g
- Saturated Fat 6.93140185511199 g
- Serving Size 1 1 Serving (333g)
- Sodium 322.215730651968 mg
- Sugar 34.3967242254764 g
- Trans Fat 1.7751809271252 g
- Calories 474 calories
Step-by-step
- 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.
Replacing corn tortillas with flour tortillas alters the crisping chemistry entirely, yielding a pliable, chewy chip rather than a brittle crunch when baked at 400 degrees. Pork butt contains dense collagen networks that require prolonged thermal breakdown. Cooking the meat on low for seven to nine hours melts those connective tissues into gelatin. Acid from the canned pineapple and lime juice counteracts the heavy fat content of both the pork shoulder and the mozzarella cheese. This acid cleaves heavy lipids on the palate, creating balance against the sugars in the barbecue sauce. Slicing the corn tortillas into quarters and spacing them with a quarter-inch gap on baking sheets allows dry oven air to circulate freely around each wedge. Moisture evaporates rapidly from the masa dough, leaving behind a rigid, golden structure capable of supporting dense toppings without breaking. Avocado flesh acts as a natural emulsifier during mashing. Monounsaturated fats trap volatile aromatics from the minced garlic and cilantro, holding those flavors on the tongue longer than water-based salsas can. Pairing these rich nachos with extra barbecue sauce provides a concentrated hit of vinegar and smoke to pierce the creamy avocado. Serve alongside bright, crisp coleslaw to introduce a sharp cabbage crunch that contrasts with the soft melted cheese and tender pulled pork.
