Pulled Pork Nachos with Pineapple Salsa – simple slow cooked pork piled on tortilla chips with monterey jack cheese and a quick and easy homemade 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.
Pulled Pork Nachos with Pineapple Salsa!
The key to these nachos is the Smithfield Garlic & Herb Loin Filet. (I grabbed mine at Walmart!) It comes already marinated so all you do is put it in the slow cooker and leave it alone all day.
I love the entire line of Smithfied Marinated Fresh Pork because they make dinner so quick and easy while still having a ton of flavor. They’re also really versatile because you can sauté, roast, slow cooker, or even grill them.
Smithfield® uses real, all-natural ingredients and 100% fresh pork cuts.
I especially love using them for easy weeknight meals since, like I mentioned, you literally just have to put it into your slow cooker and you come home to perfectly seasoned pork! Or if you want to sauté or roast them quickly, you can cut the large piece of meat into slices or cubes.
It’s super easy to turn one of these into a 30 minute or less meal.
So for these super easy nachos, I just put that Smithfield Garlic & Herb Loin Filet 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. And also, perfectly seasoned because duh, Smithfield® marinated it for me.
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.
If you’re interested in seeing other things I’ve made with Smithfield Marinated Fresh Pork, I did this killer Pork Spring Roll Bowl, really easy Mu Shu Pork Quesadillas, and even some Pork Gyros! Seriously one of the easiest, most versatile things ever!
- 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
- 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.
- While pork is slow cooking, you can prepare the pineapple salsa by tossing all ingredients together. Store in the fridge until ready for serve.
- 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.
- Serve with pineapple salsa on the side or sprinkle on top!
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Amount Per Serving: Calories: 234Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 51mgSodium: 301mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 15g