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.
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!
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!
Hawaiian Pulled Pork
Adapted from Melissa at I Was Born To Cook
3 1/2 lb boneless pork loin, trimmed and cut into 4 large pieces
1 large sweet onion (Vidalia)
2 large cloves garlic
1 6-oz can tomato paste
1/2 cup ketchup
1/3 cup apple cider vinegar
1/2 cup dark brown sugar
2 tablespoons Jamaican Jerk seasoning blend (or 2 tablespoons paprika)
1 teaspoon crushed red pepper flakes
3 tablespoons Worcestershire sauce
1 20-oz can crushed pineapple
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
In a food processor finely chop the onion and garlic. Add the tomato paste, ketchup, vinegar, brown sugar, Worcestershire, salt and pepper. Pour into the slow cooker and add the crushed pineapple, red pepper flakes, and Jerk seasoning or paprika and stir to combine. Add the pork loin pieces to the slow cooker and push them into the sauce until they are covered. Cook the pork for 6-8 hours on low heat until very tender and it shreds easily with a fork. Shred the pieces completely and serve warm.
Makes approximately 10-12 cups of shredded pork and pineapple mixture.
Hawaiian Pulled Pork Nachos
1 bag tortilla chips (about 11 ounce bag)
2 cups of pulled pork
1 15-oz can black beans, drained and rinsed well
1 1/2 to 2 cups shredded Mexican cheese blend (monterey jack, cheddar, queso and asadero is what I used)
Preheat oven to 375 degrees. Lightly oil a large baking sheet and spread the chips evenly over the pan. Generously distribute the shredded pork over all the chips, then sprinkle with the black beans and cover with the cheese. Bake the nachos for 12-15 minutes or until the cheese is well melted and slightly toasted. Serve with salsa, pico de gallo, guacamole and sour cream.
Makes enough for 4 adult servings as a main dish or 10 appetizer servings.