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.

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.

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.

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.

To Make Hawaiian Pulled Pork Nachos: Preheat broiler to high heat.

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.

Serve nachos topped with fresh cilantro, prepared Pineapple Mango Guacamole, sour cream and Pace® Chunky Salsa, if desired.