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Pulled Pork Nachos with Pineapple Salsa

Ingredients

  • 1 Smithfield Garlic & Herb Loin Filet
  • 1 (10 ounce bag) tortellini 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!