Hawaiian Pulled Pork Skillet Nachos with Pineapple Guacamole - (Free Recipe below)

Hawaiian Pulled Pork Skillet Nachos with Pineapple Guacamole

Serves 3

Ingredients

• For the Hawaiian Pulled Pork:
  • 3-4lb pork butt, trimmed of large pieces of fat then cut in big hunks
  • garlic salt
  • 15oz can chopped pineapple
  • 1 cup BBQ sauce, divided (plus more for serving)
  • 1 large red or sweet onion, sliced
• For the Baked Tortilla Chips (could use 24 tortilla chips from a bag):
  • 6 corn tortillas
  • extra virgin olive oil or nonstick spray
  • salt
• For the Pineapple Guacamole:
  • 2 avocados
  • 1 garlic clove, minced
  • juice of 1/2 lime
  • 1 Tablespoon chopped cilantro
  • 1/4 cup pineapple tidbits, drained
  • salt
• For the nachos:
  • 4oz shredded mozzarella cheese
  • 1/2 cup pineapple tidbits, drained well
  • 1/2 small red onion, chopped

Directions

1. 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.
2. 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.)
3. 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.
4. 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

Pineapple tidbits are used twice - you'll need one, 8oz can for this entire recipe.