Hawaiian BBQ Nachos


Super Bowl 51 is only a few days away! Did you know that after Thanksgiving and Christmas, the holiday that sends the MOST traffic to food blogs is the Super Bowl? Yup, it’s true. Food and football just go together. And not just any kind of food…”football food”. When I think of football food I think of finger foods, burgers, pizza, chip and dip combos, anything with bacon, and some sweets like cookies or brownies. I also think of nachos and smoked BBQ. In fact, when I reminisce about gamedays when I was a student at Auburn, I immediately smell that deliciously intoxicating scent of smoked BBQ pork, wafting amongst the tailgates.

I love putting pulled pork on just about anything, because it is just so, so good. So naturally, I jumped at the chance to put some pulled pork on nachos! I love adding pineapples to give it that Hawaiian flavor, but you could totally leave that out if you wanted to.

Y’all, this was DELICIOUS! I think my husband gave me more compliments while eating this meal than in a typical week (and trust me, he’s pretty great and gives lots of compliments…so that just goes to show how awesome this was). This is everything you love about nachos…chocked full of tons of topping and covered in a sheet of gooey, melty cheese.

Hawaiian BBQ Nachos

Yields: 6 servings

Ingredients

  • 1 (1 lb) pork tenderloin
  • 1 can (12 oz) of root beer
  • 1 (18 oz) bottle of your favorite BBQ sauce
  • tortilla chips (enough to cover a large sheet pan in a single layer)
  • 1 8 oz block of colby jack cheese, shredded (or more if desired)
  • 1 can of pineapple tidbits
  • 1 can of black beans, drained and rinsed
  • 3 Tbsp chopped cilantro
  • Other topping ideas include onions, jalepeños, tomatoes, olives, sour cream, guacamole, salsa

Directions

  1. Place the pork in the slow cooker. Pour root beer over the meat. Cook on low for about 6 hours.
  2. Remove meat and shred with forks. Return shredded meat to crock pot and stir in MOST of the BBQ sauce (leave some for topping the nachos). Cover and allow to heat through for a few more mins.
  3. Meanwhile, Preheat oven to 400 degrees. Line a baking sheet or with aluminum foil, then spray with nonstick spray.
  4. Scatter chips in a single layer over aluminum foil. Sprinkle a thin layer of cheese over chips.
  5. Add pulled pork, beans and pineapple over chips. (This is the time to add any other ingredients you like such as olives, onions, etc). Drizzle with reserved barbecue sauce.
  6. Repeat layers as many times as you would like. Generously sprinkle grated cheese over the top.
  7. Bake for about 10 minutes. Watch them closely so they don't burn. You want them to be warm throughout and the cheese should be thoroughly melted.
  8. Serve immediately with sour cream, guacamole, and/or salsa!

Notes

If you prefer to cook your pork in the smoker rather than the crockpot, here's my favorite Smoked Pork Recipe.

This makes about 6 meal-sized servings, but if this is just an appetizer, it would be more servings.

http://normalcooking.com/2017/02/02/hawaiian-bbq-nachos/

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