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.

 

Notes:

 

 


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
Recipe from:
Lunch
Main
Snack