Kalua Pork Nachos Recipe
Crispy tortilla chips topped with kalua pork and cheese.
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Ingredients
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Tortilla Chips
Kalua Pork
Toppings
Method
Preparing the Kalua Pork
- 1
Season the Pork
Rub the pork shoulder with Hawaiian sea salt and liquid smoke. Make sure to coat it evenly.
- 2
Wrap in Banana Leaves (optional)
If using banana leaves, wrap the seasoned pork shoulder tightly in the leaves. This will help keep the meat moist during cooking.
- 3
Cook the Pork
Place the wrapped pork in a slow cooker. Cook on low for 8-10 hours or until the meat is tender and shreds easily with a fork.
- 4
Shred the Pork
Once cooked, remove the pork from the slow cooker and let it rest for a few minutes. Shred the pork using two forks and set aside.
Assembling the Nachos
- 5
Prepare the Tortilla Chips
Spread the corn tortilla chips evenly on a large baking sheet.
- 6
Add Kalua Pork
Evenly distribute the shredded kalua pork over the tortilla chips.
- 7
Add Cheese
Sprinkle shredded cheddar cheese generously over the pork and chips.
- 8
Melt the Cheese
Place the baking sheet in a preheated oven at 375°F (190°C) for about 5-7 minutes, or until the cheese has melted.
- 9
Add Toppings
Remove nachos from the oven and top with chopped green onions, sour cream, sliced jalapeños, and diced tomatoes.