Pulled Pork Skillet Nachos Pineapple Guacamole

17 20 1138
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 3
Pulled Pork Skillet Nachos Pineapple Guacamole
Health Rating
Gluten-free Hawaiian Pulled Pork Skillet Nachos with Pineapple Guacamole is a delicious weeknight crock pot recipe!

Ingredients


1 1/3 kg Pork, tenderloin (3-4lb; trimmed of large pieces of fat then cut in big hunks)
1 tsp Garlic salt (for pork)
1 cup diced Pineapple (15oz can chopped- for pork)
1 cup Barbecue sauce ((plus more for serving)- for pork)
1 large Red onion (red or sweet onion; sliced - for pork)
6 small tortilla(s) Tortilla, corn (for nachos)
5 ml Extra virgin olive oil (or nonstick spray- for nachos)
1 ml Salt (for nachos)
1/2 cup, diced Mozzarella cheese (4oz shredded- for nachos)
1/2 cup diced Pineapple (drained well - for nachos)
1/2 small Red onion (chopped - for nachos)
2 avocado(s) Avocado (for guacamole)
1 clove(s) Garlic (minced - for guacamole)
1/2 whole lime(s) Lime juice (fresh) (for guacamole)
1 ml Salt (for guacamole)
1 tbsp Cilantro (coriander) (chopped - for guacamole)
1/4 cup chunks Pineapple, canned (drained) (diced -for guacamole)

Instructions


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.


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.)


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.


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.

 

Nutrition Facts

Per Portion

Calories 1138
Calories from fat 396
Calories from saturated fat 120
Total Fat 44 g
Saturated Fat 13.3 g
Trans Fat 0.1 g
Polyunsaturated Fat 6.3 g
Monounsaturated Fat 22.9 g
Cholesterol 291 mg
Sodium 1510 mg
Potassium 2832 mg
Total Carbohydrate 75 g
Dietary Fiber 13.7 g
Sugars 36 g
Protein 111 g

Dietary servings

Per Portion


Fruit 1.2
Grain 0.7
Meat 5.0
Milk Alternative 0.5
Vegetables 2.1

Energy sources


Pygal26%444.3817192654693135.375703572936835%414.34391422957447275.7499724792004439%297.41819052603944165.3300279068806726%35%39%CarbohydratesFatProtein

Notes:

 

 

Recipe from:
Lunch
Main
Snack