Crockpot Hawaiian BBQ Pulled Pork Nachos

Crockpot Hawaiian BBQ Pulled Pork Nachos

Sometimes you just need a cheat day. In my mind, Monday is the best cheat day because you have a whole week to make up for that one bad deliciously irresistible meal. Well let me tell you these nachos were worth it- and then some. The balance between the tangy BBQ sauce and the sweet pineapple is enough to make your tongue do back flips in between bites.

I made the pulled pork Sunday night for an easy taco dinner, setting aside the pork I knew I’d need for these bad boys and adding the additional BBQ sauce the day of. It took almost no time at all to prep the actual nachos with the pork already made. {Side note} Who knew baking your own tortilla chips was so fast and easy? It’s definitely a great way to make you feel a little less guilty about the gluttonous meal you’re about to devour.

Crockpot Hawaiian BBQ Pulled Pork Nachos

ingredients:
For the Hawaiian Pulled Pork:
3-4lb pork butt
garlic powder
salt
15oz can chopped pineapple
1 cup BBQ sauce, divided (plus more for serving)
1 large red, sliced

Crockpot Hawaiian BBQ Pulled Pork Nachos

For the Baked Tortilla Chips:
6 corn tortillas
extra virgin olive oil or nonstick spray
salt

Crockpot Hawaiian BBQ Pulled Pork Nachos

For the nachos:
4oz shredded cheese
1/2 cup pineapple tidbits, drained well
1/2 small onion, chopped

Crockpot Hawaiian BBQ Pulled Pork Nachos

directions:
Place pork into the bottom of a large crock pot and season generously with garlic powder and 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 6-8 hours, or until meat shreds easily.

Remove pork from crockpot and shred. Mix 2 cups pork with remaining 1/2 cup BBQ sauce. I used the extra pork for taco salads and a delicious

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 space between each wedge. Spray tops with nonstick spray and 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.

Layer half the chips on a foil lined baking sheet 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.

And…. Pig out :]

Recipe from Iowa Girl Eats.

Crockpot Hawaiian BBQ Pulled Pork Nachos

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