Kalua Pig Nachos Recipe

If you want to be the hero at your next BBQ or Super Bowl party, make Kalua Pig Nachos! It's smoky, salty, cheesy and absolutely finger licking good.

The first step is to make your Kalua Pig.

• Pork Butt (5-6 lbs)
• 5 tbsp liquid smoke
• About 1-2 tbsp of Hawaiian Sea Salt
• 5 cloves of garlic

Instructions

1. Rinse your pork butt and then use a knife to poke holes about 2 inches deep. Insert garlic cloves into pork butt.
2. Rub Hawaiian salt all over. Lomi (massage) da buggah all over. 
3. Put pork butt into a crock pot and cover with water about halfway. If you have a larger crock pot and your meat does not fill at least 80% off the pot, make sure you add only about a 1/2 cup of water.
4. Add 5 tbsp of liquid smoke.
5. Switch pot on to HIGH for about 5 hours, then lower the heat to LOW for the next 2 hours or so. 
6. At the 3 hour mark flip your meat over. Check for doneness.
7. After 6 hours start shredding your meat. It should just fall apart. If it doesn't, leave it in the pot on low for another half hour and check again.
8. Shred your meat and set aside.

If you want to get fancy and add more than just the toppings listed below, you could also make some Lomi Lomi Salmon. Check out our recipe HERE.

Now start on your Nacho Toppings

Ingredients