Pulled pork is one of those things that I make a butt-ton of, and happily eat for a few days before running out of ways to put lipstick on this literal pig.
I usually keep things tradition for a meal or two, before spiraling into the fun stuff.
A favorite here being what we affectionately call, Hawaiian Skillet Nachos.
Yep folks, we like pineapple on our pizza and our nachos. We ain’t sorry.
I use the word “recipe” here lightly.
Only because there’s no hard and fast rule as to what we pile on these tortilla chips, but this here is a round-up of our faves,
Here’s what goes under the broiler.
Pulled pork, black beans, pineapple and cheddar cheese.
Listen, this cooks up fast under the broiler. I mean like, 4 minutes fast in a skillet.
So keep an eye on it.
Once you pull it out, top it immediately with some BBQ sauce, red onion, jalapeño peppers, and fresh crumbled queso fresco cheese.
If you get nothing else, get you some queso fresco. It’ crumbles super easily on tacos, nachos, or straight into your open mouth.
Btw, these are also really easy to make on a whole ass cookie sheet in much bigger quantities.
I made this for my sons and their friends last weekend, and they cleaned this sheet in minutes. It was like chum in the water.
- Pulled Pork
- Tortilla Chips
- Black Beans, drained, rinsed and dried
- Pineapple Chunks, drained
- Shredded Cheddar Cheese
- Queso Fresco, crumbled
- Red Onion, diced
- Jalapeno, sliced thin
- BBQ Sauce
- Preheat the oven to broil.
- In an oven-safe skillet or cookie sheet, layer tortilla chips, black beans, pulled pork, and pineapple, and then top with shredded cheddar cheese.
- Place under the broiler for 4 minutes, or until the cheese melts. Watch closely so the chips don't burn.
- Once removed from the oven, drizzle with BBQ sauce, and top with crumbled queso fresco, red onion and sliced jalapeno.
- Serve immediately.