When we were in Hawaii, we enjoyed some amazing nachos that were plum full of pulled pork, great homemade bbq sauce, a pineapple pico style salsa, and some coleslaw to top it off. We split a plate amongst friends with some beers and then ended up having to order another plate because they were just THAT good. I have been wanting to recreate them ever since we got back, but I just haven’t.
Last week I had some pulled pork just asking to be used up and immediately those nachos popped into my head. And amazingly, I had almost everything I needed for them ON HAND! Love when you find a supper win like that!
One bite and we were right back in the Islands! If only the weather here mimicked the weather in Hawaii! 😉
This recipe can be as simple as you want to make it or as “homemade” as you want to make it! You can use your favorite bbq sauce and bagged coleslaw mix! I used up some leftover coleslaw mix I chopped up a couple days prior and our FAVORITE bbq sauce from Montana. Pauline’s Rocky Mountain Premium BBQ Sauce! It’s so good!! You could even add some pineapple to some pico de gallo salsa if you wanted, but it didn’t take me very long to mix up the pineapple salsa. And do yourself a favor and just use fresh pineapple, the taste is so much better than the canned stuff!
I didn’t include any measurements for putting together the nachos. Feel free to adapt and use as much as you’d like! That’s the beauty of nachos!!
- Tortilla Chips
- Leftover pulled pork
- Your favorite BBQ sauce
- Jack cheese
- Cheddar Cheese
- Coleslaw mix (or shredded cabbage and carrots)
- Chipotle Sour Cream (recipe follows)
- Pineapple Salsa (recipe follows)
- Chipotle Sour Cream
- 1/4 - 1/3 cup sour cream
- 1-2 tablespoons chipotle salsa (found in ethnic foods section of your grocery store)
- 1 tablespoon milk to thin (optional)
- Pineapple Salsa
- 1/2 fresh pineapple, diced (you can use canned but fresh tastes so much better!)
- 1/2 red onion, diced
- 1 jalapeno, minced
- 1 medium tomato, diced
- 1 - 2 tablespoons cilantro, chopped
- juice of one lime
- salt & pepper to taste
- Preheat oven to 375 degrees.
- On a large baking sheet, layer with tortilla chips, shredded leftover pulled pork, your favorite bbq sauce, jack cheese, and cheddar cheese. Once the oven is hot, put the nachos in and bake for 10-15 minutes or until cheese is melted and bubbly.
- While nachos are baking, make the chipotle sour cream. In a small bowl, add the sour cream and chipotle salsa. Stir well to combine. Use a tablespoon of milk (or more) to thin to desired consistency. Set aside.
- To make the pineapple salsa, add all ingredients together in a medium bowl and toss well to combine. Set aside.
- Remove baking sheet from oven. If desired, drizzle some more bbq sauce over the top of the nachos. Divide the nachos up amongst your plates. Top nachos (on each individual plate) with a handful of coleslaw mix, drizzle with chipotle sour cream, and spoon pineapple salsa to finish.