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!
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