I know I overwhelm you with all of the pulled pork I make, but it's just so fun and so easy. And we can eat it for days, in many different formats. The original recipe is for skillet nachos, but I cut out the middle and went straight for it. So good. Such a success. So many more pulled pork recipes to come, I'm sure!
Hawaiian Pulled Pork with Pineapple Guacamole
adapted from Iowa Girl Eats
3-4 lb pork butt, trimmed and cut in large hunks
15 oz can chopped pineapple
1 cup BBQ sauce, divided
1 large red or sweet onion, sliced
1 garlic clove, minced
juice of 1/2 lime
1 tbsp chopped cilantro
1/4 cup pineapple tidbits, drained
Place the pork in a large crock pot and season generously with garlic salt on all sides. Add the can of pineapple and it's juices, 1/2 cup BBQ sauce, and sliced onion. Mix slightly and cover. Cook on low for 7 to 9 hours, until meat shreds easily. Shred, then mix 2 cups pork with remaining 1/2 cup BBQ sauce. Discard cooking liquid. Freeze the extra pork.
Meanwhile, combine avocados, garlic, lime juice and salt in a bowl. Smash with a fork until desired consistency is reached. Fold in cilantro and pineapple tidbits. Serve pork topped with pineapple guacamole with a sprinkle of mozzarella cheese, and extra BBQ sauce for dipping.