SRC: Hawaiian Pulled Pork Nachos

Shredded Hawaiian Pork

by Holly on August 6, 2012

Mmm. Nachos. Who doesn’t love nachos? Especially when they are just a little different. These nachos are made with a slightly tangy, a little spicy, tender and sweet pulled pork that was slow cooked with onion, garlic, pineapple, tomato and a few other little lovelies, then layered with cheese and black beans, warm and toasty from the oven.

Yeah. Nachos.

Oh boy. This month’s Secret Recipe Club was a TOUGH ONE for me. Why? Not because I couldn’t find something I wanted to make (that never happens to me anyway) but because I found far, far too many things I wanted to make. I now have a bookmark folder of things I want to try that are all just from my SRC assignment, Melissa’s blog – I Was Born To Cook.  Melissa… yes. Yes you were.

That folder has over 50!!! recipes bookmarked in it. Including her bolognese sauce (which needs the due time, care and consideration that I didn’t have this month but will be making ASAP – after all, when a gal who is first generation Italian and Greek offers you her bolognese recipe, in my opinion, you sit down, shut up and listen and be lead on into red sauce heaven happily.

Yeah. We love a good bolognese recipe (and despise all the stuff that isn’t so when we find one we love then the love affair is on for sure and her recipe looks like perfection to me!)

I was also super happy to be featured as this past week’s Secret Recipe Club Gold Member! It was a lovely surprise and it really is so nice to have it noticed that since the club started I haven’t missed a reveal at all. Honestly, it has been about the only blog goal I haven’t somehow failed on in the past year or so, which made that recognition just that much sweeter.

My thanks to all of the Secret Recipe Club Members and organizers for their support – especially my fabulous group’s fearless leader, Jane, who more than once has been my second brain and given me kind nudges when I was behind the power curve! I’m flattered to be a part of the Gold Member crew along with Katrina, Barbara and Amanda and Suzanne!

On to the pulled pork! Yeah. I’m pretty sure you’ve all been warned before that I’m a dork with a penchant for really bad jokes. True story.

I had a hard time choosing what I wanted to make, but I kept coming back to a recipe she shared for a Hawaiian Pulled Pork that I knew my kids would love and that I would be grateful to have all that recipe ready meat during our crazy week while Dusty was out of town busily jumping out of airplanes with his friends – you know – killing it at the World Record and all!

So proud of him! It’s hard to explain how much time, work, energy and effort they all put into this new world record without seeing it. I can’t wait until the skydivers point of view video is all done, but in the meantime, this report from USA Today does a good job. Dusty is even there toward the end of the video as well as in the formation and running out of the plane. He is toward the center of the formation and when he gets home I’ll make him point himself out to me… I’m pretty sure I know where he is, but I’d hate to be wrong!

Picture Source: Brian Buckland Photography and Skydive Chicago

Sorry, I digress. But seriously, what a life!

I shared the recipe for the Homemade Hawaiian Sweet Bread rolls a couple of days ago. They were absolutely perfect with the pork and so different all together – a fruity, slightly spiced pulled pork with the citrus scented soft and squidgy rolls. Sure enough, my boys loved it and even asked for more! With their sad little appetites anything that gets a second pass is an automatic direct hit and shall be put into the recipe rotation for sure!

I modified the recipe just a bit, mainly due to our texture and flavor preferences and how I wanted to prepare it from what I had on hand. Melissa’s version called for pineapple rings and less tomato paste, more red pepper flake as well as some different spices. She also used a pork shoulder roast, which while that is usually my favorite (especially for carnitas!) I wanted to be able to pretty much cook everything, shred it in the sauce and have it all be done without needing to do anything else.

I chose to use a boneless pork lion instead and crushed pineapple. Once the meat was all cooked it was all the perfect texture and amount and ready to serve, sauce and all, plus was a bit more lean, which I didn’t mind since it had all that crushed pineapple mixed in. I also used some Jamaican Jerk seasoning that I had in the cupboard – I just love that stuff and will sneak it in when I can!

While the sandwiches with the rolls and pulled pork were a definite favorite with all of us, we decided to make some pork nachos as well. Mmm. Hawaiian Pork Nachos. I love it when cultures fuse into ridiculously yummy dishes!

A nice layer of corn tortilla chips, plenty of shredded pork, shredded cheese and black beans – all baked until warm and toasty. If I had had them on hand, I would have loved to have sprinkled some chopped tomatoes and avocado over this to serve, but they were fantastic as is too!

Recipes that would be awesome with the nachos:


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{ 14 comments… read them below or add one }

Camilla August 6, 2012 at 10:25 am

Holly! I had your blog this month and made a clafoutis. http://culinary-adventures-with-cam.blogspot.com/2012/08/src-august-reveal-phemomenon.html Thanks for the inspiration.

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Holly August 6, 2012 at 11:08 am

Thanks Camilla! I hope you enjoyed it! Can’t wait to go check it out!

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sara August 6, 2012 at 10:45 am

These nachos look incredible! I love pulled pork, and that sauce recipe sounds soooooo delicious! 🙂

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Holly August 6, 2012 at 11:09 am

Thanks Sara! It was a definite winner with our whole family! Since it makes quite a bit it is nice because we were able to stretch it over a few meals.

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melissa@IWasBornToCook August 6, 2012 at 1:03 pm

Hahaha…well, that’s certainly a good problem to have 🙂 Definitely make the bolognese soon – you won’t regret it! Glad you enjoyed this dish.

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astrid August 6, 2012 at 1:04 pm

I’ve always wanted to make pulled pork and those hawaiian sweet rolls look heavenly I need to bake them right after we have finished off teh dutch oven bread I made recently

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Vanderbilt Wife August 6, 2012 at 1:08 pm

Could you ship me some of those nachos? They look AMAZING. This sounds wonderful – will definitely try soon!

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Barbara @ Barbara Bakes August 6, 2012 at 1:38 pm

What a fun way to eat pulled pork. Congrats to Dusty! And congrats to you on being a fellow Gold Member.

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Lisa~~ August 6, 2012 at 2:59 pm

Congrats on being a SRC Gold Member. Your pulled pork sounds wonderful and I’d love it over the nachos…YUM!

If you haven’t already, I’d love for you to check out my SRC entry: Chicken Satay Noodle Salad.

Lisa~~
Cook Lisa Cook

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Lisa @ Sweet as Sugar Cookies August 6, 2012 at 7:27 pm

I’d like to place my order. Give me a plateful of those nachos and one of those sandwiches. They look oh so yummy.

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Lesa @Edesia's Notebook August 7, 2012 at 9:03 am

That pulled pork looks amazing! My husband loves the stuff, so I will definitely have to try this. Great choice!

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Isabelle @ Crumb August 7, 2012 at 9:18 am

Oh. Mah. Gawd. This pulled pork is going straight to the top of my must-make list… if only to have an excuse to make those drool-worthy nachos with the leftovers. (And how awesome would this be as a topping for an ultimate Hawaiian pizza? Yes, this must happen. Soon.)
PS: Congrats on being one of the handful of Gold Members… that’s one heck of an achievement!

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kamaile August 16, 2012 at 12:22 pm

Yum! I love pulled pork. And I love that you could get 2 different dinners out of it. that sky diving formation is pretty impressive. I bet that took lots of coordinating

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Michelle September 9, 2012 at 6:10 am

Hey Holly! You are such a inspiration! I am so going to make this pulled pork recipe, I love pulled pork and I love pineapple, put the two together…Wow! I really have trouble with bread, I have to give the first couple to the chicken is so hard, but when I get it right…Yummy! So next time I go to the store I am getting the fixings for the pulled pork and bread! Nice talking to you and I will be back.

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