Hawaiian pulled pork nachos…crispy tortilla chips topped with tender pulled pork, loads of melty cheese, pinto beans, sauteed peppers and a creamy pina colada sauce! It’s what every nachos recipe should be!
Whether you eat them as an appetizer on gameday or a quick weeknight meal, these nachos will get devoured by all the people. My kids think they’ve died and gone to heaven when they get to eat chips for dinner!
This pork nachos recipe will knock your boots off. In fact, they will probably knock you naked. And it will be worth it. They are the best dang nachos I’ve ever had. EVER. And that’s saying a lot because I really thought we loved our Italian nachos with chicken, wontons, and that yummy alfredo sauce…mmmmmm. Seriously though, these rocked our world.
Ingredient for Pulled Pork Nachos
Here is what you will need to make this nachos recipe:
- Pork Butt: 3-4lbs, if you have leftover pulled pork from the night before, that works perfectly
- Pinto Beans: drained and rinsed, and heated through in a pan on the stovetop
- Colby Jack Cheese: you could really use any cheese you want, but colby jack has such a delicious flavor for nachos and gets so creamy and melty
- Tostitos Scoop Chips: I love using scoops because they make the perfect nacho bites, but you could us any type of tortilla chip you prefer.
- Mini Sweet Peppers: I like to chop them into thin strips and then saute them.
- Olive Oil: helps saute the peppers
- Pina Colada Sauce: see recipe below…so creamy with the perfect blend of pineapple and coconut!
- Other toppings: You can load these up as much or as little as you want. Feel free to add more toppings such as tomatoes, diced red onions, fresh pineapple chunks, chopped cilantro, sour cream, guacamole, black olives, jalapenos, etc.
For the Pina Colada Sauce
- Crushed Pineapple: Be sure it is crushed and not the tidbits or chunks and no need to drain it. You want that yummy juice in there for flavor!
- Cream Of Coconut: You can find this by the margarita mixes and alcohol. It is usually in a can.
- Sour Cream: creates the creaminess for the sauce, you could substitute plain Green yogurt if you want
The measurements for all the ingredients and the instructions for making this recipe can all be found in the recipe card at the end of this post. You can also save or print the recipe from there. If you save it, it will be saved in “My Recipe Box” which you can access from the top right corner of any page on the blog. So convenient!
What is the Best Pulled Pork?
These nachos, are super easy to make, and I love that you can make a fresh roast or just use leftovers from dinner the night before. BOO-YAH. We’ve include a recipe for making the pulled pork here, but you could also used leftover kalua pork or our world’s best Carolina pulled pork. I’m biased but if you have the time to make the Carolina pulled pork or our smoked version, it is the GOAT pulled pork recipe!
If you want to really save time, you could also just buy already cooked carnitas or pulled pork from the grocery store. Costco has a great pulled pork you just have to heat up.
What is a Good Substitute for Pinto Beans in a Nachos Recipe?
Great northern beans can be used in any recipe that calls for pinto beans.
What is the Best Cheese to Use for Nachos?
We love colby jack for this recipe, but cheddar works just as well. Monterrey jack is also a great option.
Best Way to Layer Nachos
I’m actually a bit of a weirdo with nachos. I don’t like mine piled high like you see in these photos…haha! You see, I want every single chip to be the perfect bite. Many nachos (ballpark, you know I love you, but you are totally guilty of this) are fantastic for the first few bites, but as you make your way into them the second and bottom layer are always totally dry! SO LAME.
So, I lay all of my scoops out and fill each one with the perfect bite. Gosh, those are seriously so yummy. MMMMMM. Buuuuuuuut, that would photograph really weird, so go with the scoops technique if you want or go with the layered pile technique. They will all be delicious! If you do the layered pile, just make sure no chips are left naked!
How Long to Bake Nachos
Baking nachos is super quick! Use the broil setting on your oven and slide your pan onto the top rack. I leave it in there for just 1-3 minutes. You want it just long enough to melt the cheese and get a touch of golden brown on the edges of the exposed chips. Don’t walk away from the oven! I can’t even tell you how many times I’ve scorched a perfect pan of nachos! Tragic!
What to Serve with Nachos
I mentioned earlier that you can use this nachos recipe as an appetizer or as a main dish. When we have this for a quick and easy weeknight meal, I usually don’t make anything else with it. With all the delicious layers, you are really covering all the bases for a well rounded meal.
If you want a side dish with it, you could slice up a fresh pineapple to go with the Hawaiian theme. Or better yet, grilled pineapple….yummmmm!
The sad news is that nachos don’t store well once they have been assembled. The chips get soggy and there are few things worse than a soggy chip! So it is best to only make what you think will be eaten. You can make the pork and sauté the peppers up to 3 days ahead of time and store them separately. Heck, you could even grate the cheese and store it in a ziplock bag. Then just assemble everything right before sticking it in the oven.
How to Reheat Nachos
If you do end up with some leftovers, do not reheat in the microwave as the chips will become soft and soggy. Blah!
You can put the nachos in an oven-safe pan and broil for about 1-3 minutes to warm them up and keep the chips crunchy.
A successful nachos recipe is all about balance and having the right ratios of a chips to toppings. This pina colada Hawaiian version has the perfect balance of chips to pulled pork to cheese to beans to peppers and topping it all with that pina colada sauce is WOW…just WOW!
More Nacho Recipes to Try:
- BBQ Brisket Nachos
- Italian Nachos
- BBQ Chicken Zucchini Nachos
- Tailgater Nachos
- Philly Cheesesteak Nachos
Pina Colada Hawaiian Pulled Pork Nachos
For the Nachos
- 1 Pork Butt, 3-4lbs
- 2 Cans Pinto Beans, 15 oz. drained and rinsed, and heated through
- 1/2 lb Colby Jack Cheese
- 1 Bag Tostitos Scoop Chips, 15 oz
- 1 Bag Mini Sweet Peppers, chopped
- Olive Oil
- Pina Colada Sauce, see recipe below
- Other Toppings as desired, such as, tomatoes, diced red onions, fresh pineapple chunks, chopped cilantro, sour cream, guacamole, black olives, jalapenos, etc.
For the Pina Colada Sauce
- 8 oz Crushed Pineapple
- 1/3 Cup Cream Of Coconut, found by the margarita mixes and alcohol, usually in a can
- 3 Tablespoons Sour Cream
For the Pork
- Rub a boneless pork with olive oil and hawaiian or sea salt and cook in a slow cooker for 8 hours on low, shredding the meat at the end.1 Pork Butt, Olive Oil
For the Sauce
- Add all the ingredients to a blend and pulse until combined and creamy.8 oz Crushed Pineapple, 1/3 Cup Cream Of Coconut, 3 Tablespoons Sour Cream
- Set aside.
For the Nachos
- Heat a large skillet to medium heat with a swirl of olive oil. Once the oil is shimmering, add the peppers and saute until tender.Olive Oil, 1 Bag Mini Sweet Peppers
- Heat the oven to Broil.
- Line the chips up on a parchment or foil lined baking sheet.1 Bag Tostitos Scoop Chips
- Place a little of the cooked pork in each chip, topped by beans, pina colada sauce, cheese and peppers. Add other toppings here as desired.2 Cans Pinto Beans, 1/2 lb Colby Jack Cheese, Pina Colada Sauce
- Place in the oven for 1-3 minutes or until the cheese is gooey.
- Top with remaining desired cold toppings (i.e. guac, sour cream, etc) Enjoy!