Pineapple Pulled Pork Perfection (Nachos)

As I've told you before (and you know anyway if you know us), Ryan and I love, Love, LOVE mexican food! One of our favorite dishes is Nachos Barucas from Don Pancho. It's nachos with pulled pork, onions, pineapple and fresh cilantro. We weren't 100% sure how they prepare it, but Ryan took a shot guessing at it. His shot was perfect - in fact, I think his version turned out better than the restaurant's! And the best part is it's easy! Get out the crockpot, folks...

INGREDIENTS:
4 lb pork roast (boston butt)
Ask your butcher to cut the roast down to 4 lbs. The average is around 8 lbs.
20 oz can pineapple chunks in 100% juice
1/2 tsp each of black pepper, white pepper, red pepper flakes and cayenne powder
2 tsp salt
1 cup dark beer
1 medium onion, sliced and cut in half so you have long pieces
1 head garlic, peeled and crushed
A few dashes of seasoning salt (whatever you have on hand) and Tony Chachere's More Spice Seasoning (optional)
Fresh cilantro
Tortilla chips
Cheese dip
Whatever kind you like best from your grocery store will work. I, typically, get something that is with the international foods and looks more authentic than Tostito's or Frito-Lay. Not that those aren't good, but for this dish, I want as close to the real mexican restaurant cheese dip as I can get!

DIRECTIONS:
1. Place roast in crockpot
2. Mix pineapple (don't drain), all spices, beer, onion and garlic together in a mixing bowl and pour over the roast
3. Cook on high for one hour, and then turn down to low for 7 hours
4. Roast should pull apart very easily with a fork when it's ready
5. Put tortilla chips on your plate, drain the pork in a collander and place on top of the chips (be sure to include the pineapple chunks and onions)
6. Pour heated cheese dip over the chips and pork - amount is up to you
7. Sprinkle fresh cilantro over everything - amount is, again, to your liking
This serves approximately 5-6 people.

Above is exactly how Ryan ate his nachos. Instead, I left the chips off the plate and used Tostito's Scoops Baked. I got the pork, cheese and cilantro off my plate with a fork and put in the scoop individually as I ate - YUMMY! That way, not only did my chips not get soggy, but I also got even distribution of all the ingredients in each chip. PERFECT.

Also, this pork is excellent on it's own without making it nachos or using the cheese dip. Try it by itself or on Hawaiian Rolls, onion rolls - whatever! It will be delicious no matter how it's served. Promise.

Have a great weekend, everyone!

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Crockpot Mexican Chicken

Crockpots are the best! Set it and forget it. Plus, usually, you only need a few ingredients.

Here's what you need for Mexican Chicken:
1 lb Boneless, skinless chicken breasts, trimmed
1 can Enchilada sauce
1 can Rotel (I used Lime Cilantro Rotel)
1 packet Taco Seasoning (lower sodium version)
1 bunch of Green onions, diced
1 cup Shredded Mexican blend cheese
1 can Bush's seasoned black beans
Fresh cilantro
Tortillas, rice and/or tortilla chips

1. Combine enchilada sauce, taco seasoning, rotel and onions in a bowl
2. Place chicken in crock pot
3. Pour sauce over chicken
4. Turn crockpot on high

5. After a couple of hours, see if chicken can easily be shredded and shred with two forks

6. After another hour to an hour and a half, add cheese, stir and turn down to low

7. Turn crockpot off after about 4-4.5 hours
8. Open black beans and warm over the stove for about 5-10 minutes and warm tortillas according to package directions

Serve over rice, in a soft tortilla or with tortilla chips.

I put the chicken in a soft tortilla (fajita size), topped with cilantro and chopped lettuce.

Ryan ate his fajita style - putting chicken, rice and beans in a tortilla. (The rice was brown and cooked in water, according to directions, with a chicken bouillon cube.)

Make your own version and let us know how it goes!

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