Hawaiian Pulled Pork Nachos with Grilled Pineapple Salsa
Tender pulled pork, spicy black beans, and sweet pineapple salsa piled on crunchy tortilla chips.
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.
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