Recipes..MAUI BABY PORK NACHOS WITH PINA COLADA SAUCE yummy
INGREDIENTS:
FOR THE NACHOS
1 Pork Butt (3-4lbs)
2 Cans Pinto Beans, drained and rinsed, and heated through
1/2 Lb Colby Jack Cheese
Tostitos Scoop Chips
1 Bag Mini Sweet Peppers, Chopped
Olive Oil
Pina Colada Sauce
FOR THE PINA COLADA SAUCE
1 Small Can Crushed Pineapple
2/3 Cup Cream Of Coconut (Found by the margarita mixes and alcohol, usually in a can)
1/3 Cup Sour Cream
DIRECTIONS:
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.
For the Sauce
In a small bowl, mix together the cream of coconut, pineapple, and 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.
Heat the oven to Broil.
Line the chips up on a parchment or foil lined baking sheet.
Place a little of the cooked pork in each chip, topped by beans, pina colada sauce, cheese and peppers.
Place in the oven for 1-3 minutes or until the cheese is gooey.
Enjoy!
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