Kalua Pig Nachos Recipe
- Rinse your pork butt and then use a knife to poke holes about 2 inches deep. Insert garlic cloves into pork butt.
- Rub Hawaiian salt all over. Lomi (massage) da buggah all over.
- 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.
- Add 5 tbsp of liquid smoke.
- Switch pot on to HIGH for about 5 hours, then lower the heat to LOW for the next 2 hours or so.
- At the 3 hour mark flip your meat over. Check for doneness.
- 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.
- 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
- 1 cup shredded sharp cheddar
- 1 cup shredded pepperjack
- 1 cup sour cream seasoned to taste with chili pepper water or Cholula
- 1⁄2 cup green onion, chopped
- 1⁄4 cup sliced bottled jalapeno
- 1⁄2 cup pickled red onion
- 1 bag tortilla chips
- Preheat oven to 350°F.
- Get a large baking sheet and spread even layers of tortilla chips, kalua pork and cheese.
- Place in oven and bake for about 10 minutes or until cheese is melted.
- Remove from oven and top with sour cream, green onion, jalapenos and pickled onion.
- Serve warm and Pig out!!