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Hawaiian Pulled Pork Nachos with Pineapple Mango Guacamole

Hawaiian Pulled Pork Nachos with Pineapple Mango Guacamole

Slow cooked pork is transformed into cheesy nachos with Hawaiian flavors, all topped off with a fresh Pineapple Mango Guacamole.
Course Main
Prep Time 30 minutes
Cook Time 10 hours
Total Time 10 hours 30 minutes
Servings 6 -8
Author Heather H. of Kitchen Concoctions

Ingredients

  • Hawaiian Pulled Pork:
  • 1 3-4 pound pork butt
  • 2 tablespoons dry pork rub
  • ½ cup barbecue sauce
  • ½ cup Pace® Picante sauce hot
  • 1 15-oz can crushed pineapple
  • -
  • Pineapple Mango Guacamole:
  • 2 large ripe avocados
  • 1 ripe mango peeled and diced
  • 1 cup diced fresh pineapple
  • 3 tablespoons cilantro chopped
  • 1 jalapeño pepper seeded and minced
  • ¼ cup Pace® Chunky Salsa mild
  • 1/3 cup diced red onion
  • 1-2 limes juiced
  • 1/2 teaspoon each kosher salt and black pepper or to taste
  • -
  • Hawaiian Pulled Pork Nachos:
  • 1 18-ounce bag tortilla chips
  • 1 ½ cups prepared Hawaiian Pulled Pork
  • 1 cup diced fresh pineapple
  • ½ small red onion diced
  • 1 jalapeno pepper seeded and diced
  • 1 small green bell pepper diced
  • 1 cup grated sharp cheddar cheese
  • 1 cup grated Monterrey jack cheese
  • 3-4 tablespoons cilantro
  • ½ cup prepared Pineapple Mango Guacamole
  • ½ cup sour cream
  • Pace® Chunky Salsa if desired

Instructions

  1. To Make Hawaiian Pulled Pork: Trim pork butt of excess fat. Place pork in a large 8-10 quart slow cooker and rub with pork seasoning. In a small bowl, stir together barbecue sauce, Pace® Picante sauce and crushed pineapple. Pour pineapple mixture over pork in slow cooker.
  2. Cover and cook on low for 9-12 hours or on high for 5-6 hours. Pork is done, when it is cooked through and falling apart on its own.
  3. To Make Pineapple Mango Guacamole: Cut the avocados in half. Twist the halves in opposite directions and pull apart. Remove the pits and scoop out the avocado flesh into a medium bowl. Mash the avocado with a large fork or potato masher.
  4. Stir in diced mango, pineapple, cilantro, jalapeno, onion, Pace® Chunky Salsa, lime juice, salt and black pepper. Serve immediately with the nachos or, if not using immediately, cover with plastic wrap pressing the plastic wrap directly onto the surface of the guacamole and refrigerate.
  5. To Make Hawaiian Pulled Pork Nachos: Preheat broiler to high heat.
  6. Arrange the tortilla chips on a baking sheet or an oven-proof plate or skillet. Top tortilla chips evenly with the pulled pork, pineapple, onion, jalapeno pepper, bell pepper and both cheeses. Place nachos under broiler for 3-4 minutes or until cheese is fully melted.
  7. Serve nachos topped with fresh cilantro, prepared Pineapple Mango Guacamole, sour cream and Pace® Chunky Salsa, if desired.