Pulled Pork Nachos with Pineapple Salsa

 Pulled Pork Nachos with Pineapple Salsa has simple slow cooked pork piled on tortilla chips with monterey jack cheese and pineapple salsa.

It’s raining in Texas again.

Like, twice a year, it just starts raining in Texas and doesn’t stop for weeks.

Which means that I can’t stop at my favorite taco truck after soccer practice on Tuesday nights because soccer practice is canceled every Tuesday night and if you think I’m leaving my house if I don’t absolutely have to… no.

But I can make the most delicious nachos at home so Nacho Tuesday it is until Texas decides to stop raining.

So for these super easy nachos, I just put pork in the slow cooker early in the morning and let it cook all day. At that point, it was super easy to shred and so tender.

I put a ton of chips on a sheet pan and piled the shredded pork on top. And then that got topped with shredded monterey jack and it goes under the broiler until the cheese is all melted and delicious.

And then, there’s the homemade pineapple salsa that you made when you had 10 free minutes during the day. It’s just 5 ingredients and you can store it in the fridge until you’re ready to serve.

Anyway, that salsa goes on top of everything or on the side if you’re that kind of person.

I’m obsessed with fruit salsa on top of nachos and tacos and this one is so perfect. Sweet and spicy, plus the red onion and cilantro. I could put it on everything for the rest of my life and never get tired of it.

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Yield: about 8 servings

Pulled Pork Nachos with Pineapple Salsa

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Prep Time 20 minutes

Cook Time 4 hours

Total Time 4 hours 20 minutes

Ingredients

• 1 Smithfield Garlic & Herb Loin Filet
• 1 (10 ounce bag) tortilla chips
• 3 cups Monterey Jack cheese

For the pineapple salsa:

• 1 cup fresh pineapple, diced
• ¼ cup red onion, finely diced
• ¼ cup cilantro, finely chopped
• 1 small jalapeno, finely diced
• 1 tablespoon, lime juice

Instructions

1. Place Smithfield Garlic & Herb Loin Filet in bowl of a slow cooker. Cook in low for 8 hours or high for 4 hours. Remove and shred. 
2. While pork is slow cooking, you can prepare the pineapple salsa by tossing all ingredients together. Store in the fridge until ready for serve. 
3. When ready to assemble the nachos, preheat the broiler. Spray a baking sheet with oil. Scatter the chips on the baking sheet and sprinkle with cheese. Broil until cheese is melted, just a couple minutes. 
4. Serve with pineapple salsa on the side or sprinkle on top!

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• 
  Programmable Slow Cooker

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 234Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 51mgSodium: 301mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 15g

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