Do you have some leftover meat that isn’t quite enough for an entire meal? Make nachos! Nachos is a great vehicle for almost any kind of meat. We had kalua pork nachos last week, and it was a delicious and simple meal.
Kalua pork is a slow cooked, smoked, shredded pork that hails from Hawaii. People in Hawaii love, love, love their kalua pork. So we do things like add it to pizza or have it with sauteed cabbage. I probably make kalua pork in our slow cooker at least once every two weeks.
Anyway, kalua pork nachos is now one of my favorite ways to use up leftover pork. Just toss the meat onto a generous layer of chips, cheese, and beans. Add some fresh salsa, sour cream, and guacamole. And bam. Delicious dinner. Or midnight snack, if that’s your deal.
Kalua Pork Nachos
Recipe by Larissa Marks
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Prep time: 10 minutes
Yield: 6-8 servings
- 1 package tortilla chips
- 1-1 1/2 cups shredded Mexican-blend cheese
- 1 15 ounce can refried beans
- 2 cups kalua pork
- 1 large tomato, diced
- 1/2 cup diced onion
- 1/2 cup sour cream
- 1/2 cup guacamole
- 1/4 cup chopped cilantro or green onions
- Lime wedges
Set oven rack about 6 inches from the heat source, and preheat the broiler. Line a baking sheet with aluminum foil.
Spread tortilla chips on prepared baking sheet. Top with cheddar cheese, refried beans, and kalua pork. Broil in the oven until cheese is melted, watching carefully to prevent burning, for about 3-5 minutes.
Remove pan from oven. Top nachos with tomatoes, onions, sour cream, guacamole, and chopped cilantro or green onions. Serve immediately.