Earlier this spring, I had the privilege of taking an awesome vacation to Hawaii. It was probably the best vacation of my life! Beautiful scenery, beautiful weather, and amazing food. I'm bringing a taste of Hawaii to Ohio today with this Hawaiian Pulled Pork
. It's got a bit of sweetness to it (from pineapple), which was a nice little change from your typical pulled pork.
We enjoyed it several ways - on sandwiches, in salads, and as Hawaiian nachos. I'd say the nachos were definitely the best! Tortilla chips were layered with pork, barbecue sauce, co-jack cheese, and then topped with more pineapple and cilantro.
The pork itself is really simple to make. Just combine a pork shoulder roast with some garlic powder, a can of pineapple (with juice), a sliced onion, and about 3/4 cup of your favorite barbecue sauce. Let it cook 7-9 hours on low, then shred it with a fork.
The nachos are pretty easy, too. Layer your favorite tortilla chips on a pan, then top with pieces of pork. Drizzle with additional barbecue sauce; then cover with your favorite cheese. (I used colby jack, but a mixture of cheddar and mozzarella would be good, too.)
Bake at 425*F for 4-6 minutes until the cheese melts. Once it comes out of the oven, top with additional pineapple and cilantro. Such an easy, fun dinner.
Hawaiian Pulled Pork
Yield: 6-8 servings
- 3-4 lb. pork shoulder or butt roast
- 2 tablespoons garlic salt
- 15-oz can chopped pineapple in juice
- ½-¾ cup barbecue sauce
- 1 large sweet onion, thinly sliced
Rub pork roast all over with garlic salt. Place in slow cooker with barbecue sauce, pineapple (with juice), and onion. Cook on low for 7-9 hours, until meat shreds easily. Shred and serve on buns with additional barbecue sauce, or make Hawaiian nachos.
Yield: as many servings as you make!
- tortilla chips
- Hawaiian pulled pork
- barbecue sauce
- shredded co-jack cheese
- diced pineapple
- chopped cilantro
Preheat oven to 425*F. Layer tortilla chips on a baking sheet. (Use about 15-20 chips per person.) Top with pieces of pulled pork; then drizzle with barbecue sauce. Cover with shredded cheese. Bake about 4-6 minutes until cheese is melted. Top with pineapple and cilantro, and serve!
Source: adapted from Iowa Girl Eats