Pulled Pork Sweet Potato Nachos

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Pork, again! What can I say, we love it around here. This nacho recipe is one of my most popular among friends. It’s super easy and super tasty! First things first – the pork. There are a couple different types of pork you can purchase. I usually purchase a Boston Butt – which is actually from way up high on the pig above it’s shoulder blade. It’s usually marbled with a bunch of connective tissue, or fat, that tends to melt away as you cook it slowly over time.

Below the butt is the actual shoulder. It tends to be even tougher and simply takes longer to cook perfectly. I want the fall. off. the. bone flavor!


Above is a fun diagram for reference! 🙂

Serves 4-6
Boston butt (with or without bone)
Olive oil
Salt and pepper
Garlic powder
Onion powder
(all spices not measured, just sprinkled all over the meat!)

Bag of sweet potato chips
6-8 strips of bacon, cooked and chopped
3 small Roma tomatoes
1 large avocado
BBQ sauce of your choosing
1/2 medium onion or 2 medium shallots

Set the crock pot to LOW heat and prep the pork. Rub entire pork butt with olive oil and liberally sprinkle the seasonings over the entire piece – front, back and ends.

Place in the crock pot and cook on LOW for 6 hours.
I usually flip the pork over about half way through so that the pork sits in it’s own juices for a bit. It prevents the meat from drying out.

When pork has been cooked, shred using a fork or by using your hands, like I do! – and set aside. Remove the bone if your cut has one.

Cook bacon and remove from pan, chop into smaller pieces. Wipe out some of the grease and add the onion to the pan. Cook until soft and remove from pan as well.

Scatter the sweet potato chips on the bottom of a cast iron skillet or in another oven safe pan. Top with the shredded pork and drizzle with BBQ sauce. Top with bacon and onion.

Place in the oven for about 5 minutes at 350 degrees to warm all ingredients.

Once warmed, add the diced tomatoes, avocado and drizzle more BBQ sauce. I always add a bit of cracked pepper to the top!

I usually put the skillet in the middle of the table and everyone helps themselves! Serve with a good beer and you are all set!


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  1. Pingback: pulled pork nachos — R and R Table | My Meals are on Wheels

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