These Hawaiian pulled pork nachos with mango and pineapple are the perfect party food! Whip up a batch for your next tailgate party with this easy recipe!
I’m pretty much obsessed with snacks and appetizers. If I could have a party filled with spinach artichoke pastry, buffalo chicken bites and the perfect meat and cheese board, then you’d pretty much have to force me to leave.
Appetizers are life and they need to fit to the season and the party. The exception might be these Hawaiian Pulled Pork Nachos because I will eat them anywhere, at any time.
I’m not always a beef nacho person. I have to be in the right mood and it has to have the correct toppings (aka no olives for me!). Chicken nachos are a little more my thing if the chicken is seasoned perfectly right and the whole platter is hopefully drizzled with BBQ sauce.
But these… these Hawaiian nachos are my favorite. I had them the 1st time at a local restaurant that I actually don’t like very much. And since I never wanted to go back to that restaurant, I knew I had to try to make them myself.
How to Make Hawaiian Pulled Pork Nachos with Mango and Pineapple
I’m a little obsessed with always keeping bags of pulled pork, shredded chicken, cooked ground beef or ground sausage in the freezer. It’s so easy to throw a giant pork shoulder in the slow cooker or Instant Pot, shred it and then have it on-hand for the next couple months.
For these nachos, I just pulled a bag of pulled pork from my freezer and was ready to pop it in the oven in minutes. If you don’t have any on-hand, you can either buy pre-made pulled pork from the meat section of your grocery store or make your own.
To make your own, I just put a pork shoulder in my crock pot with some liquid (water or broth) and some brown sugar sprinkled over the top of it. Cook it on low for 6-8 hours depending on the size of your pork shoulder. It should shred easily with two forks once it is done. If you want more of a BBQ flavor, you could also pour a bottle of barbecue sauce over it in place of the brown sugar and liquid.
To assemble your nachos, you really don’t need to be concerned with measurements. I put measurements in the recipe card because I know I’ll get asked about it if I don’t. I promise you, it’s not important, though. Just layer your ingredients and if there’s one you like, add more. If there’s one you don’t like as much or have as much of, add less. It’s easy, guys.
Spread your tortilla chips over your baking sheet in an even layer. Next add your pulled pork and jalapeno slices. Then top it all with as much cheese as you want!
I pop it in a 400 degree oven for about 10 minutes at this point. You want the cheese all melted and gooey and then you can pull it out.
Some people put all their toppings on and then put it in the oven, though. The choice is yours, I’m just not a fan of hot pineapple and mango.
Once my cheese is melted and it’s time to come out of the oven, I top it with the diced tomatoes, mango, pineapple, green onions and a nice drizzle of sour cream!
So ridiculously easy but so delicious! And it makes a huge portion which are pretty much all the traits people want in good party food!
Hawaiian Pulled Pork Nachos
- 18 oz Bag of Tortilla Chips
- 2 cups Shredded Pulled Pork
- 1/4 cup Jalapeno pepper slices
- 2 cups Cheddar Cheese
- 1 medium Tomato diced
- 1 cup Pineapple diced
- 1 cup Mango diced
- 3 Green Onions chopped
- 3 Tbsp. Sour Cream
- Preheat oven to 400 degrees.
- Spread tortilla chips over a large cookie sheet. Top with pulled pork, jalapeno slices and cheese. Bake for about 10 minutes, keeping an eye on it and removing once the cheese is melted.
- Top with diced tomatoes, pineapple, mango and green onions. Drizzle sour cream over nachos and serve immediately.