Pork Nachos

When we went to Hawaii we stumbled upon some absolutely wonderful pork nachos at Brennecke's Beach Broiler in Poipu. We knew that we were going to have to try to make them again. And here they were. We used the left over Kalua Pork that we made on Wednesday night for this recipe. This was really easy and very yummy!!

1. First, turn your oven on to broil. Then put some of the bbq pulled pork in a bowl, so it'll be ready when you need it, which is in a couple of steps.
2. Make the pico de gallo. Mix 3 diced medium tomatoes, 1 diced onion, 2 finely chopped cloves of garlic, 2 finely chopped fresh jalapeños, ¼ cup chopped cilantro, and squeeze of lime in a bowl. Let rest for a half-hour, at least, so the flavors can combine.
3. Mix up the Cuban seasoning in a bowl: 1 tablespoon kosher salt, ½ teaspoon coarse black pepper, 1½ teaspoon cumin, ½ teaspoon paprika, ½ teaspoon Greek oregano.
4. Now, pile an oven-safe plate as high as you'd like with tortilla chips — the more the Mexier.
5. Top with refried black beans and shredded cheese.
6. Put under broiler until cheese melts. Watch carefully — you don't want the chips to burn.
7. Sprinkle generously with Cuban seasoning and pulled pork. Streak with barbecue sauce.
8. Top with sliced jalapeños and pico de gallo. Eat and repeat — as often as necessary.

If you want to see the original recipe go here