Hawaiian Pulled Pork Nachos with Grilled Pineapple Salsa
We all have cravings, and today I was craving something crunchy, cheesy, and spicy, so I just had to make these decadent nachos. Tomorrow we can eat salad, but tonight I am making these Hawaiian Pulled Pork Nachos with Grilled Pineapple Salsa.
Normally I would start this recipe by making the pulled pork, but luckily for me, I had some in the freezer from the Spicy Pulled Pork Tostadas I made back on 5/28. Unluckily for me, I also had to make regular nachos with taco ground beef, because one of my picky eaters wouldn’t eat the pork or the pineapple salsa. But, anyway, having the pulled pork already made meant that this dinner took less than an hour to make.
The Pineapple Salsa tastes so much better than jarred salsa, and really goes great with pork. I actually ended up using canned pineapple because my market was all out of fresh pineapples, but grilling it made the pineapple taste really great.
Hawaiian Pulled Pork Nachos with Grilled Pineapple Salsa
Ingredients
For Pulled Pork:
- 2 onions, cut in one inch slices
- 6 cloves garlic
- 3 lbs. boneless pork butt
- ½ tsp. cayenne pepper
- 1 tsp. black pepper
- 2 tsp. chili powder
- 1 tsp. garlic powder
- 2 tsp. paprika
- 1 tsp. cumin powder
- ½ tsp. kosher salt
- 1 cup chicken broth
- ¼ cup dark brown sugar
For the Pineapple Salsa:
- 1 cup chopped pineapple
- 1 cup chopped red pepper
- ¼ cup minced red onion
- ¼ cup minced jalapeno
- 2 tbsp. minced cilantro
- 2 tbsp. lime juice
To assemble the Nachos:
- 2 cups shredded pepper jack cheese
- 2 cups black beans, cooked
- ½ tsp. kosher salt
- ½ tsp. garlic powder
- ½ tsp. chili powder
- ½ tsp. oregano
- ½ tsp. onion powder
- 1 bag tortilla chips
- 1 cup sour cream
- 1 avocado
- 1 tbsp. lime juice
Instructions
For the Pulled Pork:
- Preheat the oven to 300°.
- At the bottom of a large Dutch oven, place the sliced onions, garlic and then the pork butt, with the fatty side facing up.
- Mix the spices together and spread them all over the pork. Pour the chicken broth into the bottom of the pot. Tightly cover and bake for 4 hours.
- With 2 forks, shred the pork, and stir in the sugar.
For the Grilled Pineapple Salsa:
- Grill the pineapple on an indoor grill pan, until it softens a little. Mix the pineapple with all the other ingredients.
To assemble the Nachos:
- Mix the beans with the spices and warm them up until they're hot.
- Place the tortilla chips on a baking sheet, top with the cheese, and broil until the cheese is melted. Top the tortilla chips with the black beans, pulled pork, salsa, sour cream, and guacamole.
