I was never a fan of Nachos. Before you click away, hear me out. I understand that nachos are a catalyst for socializing. They are a grand mountain of cheesy deliciousness that often bring people together to indulge and enjoy. So once I cut out corn, dairy and gluten, nachos did become a part of my distant past. But as much as I didn’t love the food, I missed the experience.
To help bring nachos back into my life and for others who actually love nachos but can’t eat most of what’s in them, I came up with an alternative recipe. I also tested the final product on someone who has zero allergies (and LOVES NACHOS) and he loved it.
Nacho lovers, tell me what you think!
Note: You can make each of the three recipe components below on their own but they do pair nicely together as nachos. It may seem like a lot of moving pieces but it’s all super easy to make. Also, all the recipes below are gluten-free, soy-free, corn-free, egg-free and dairy-free.
Crockpot Pulled Pork Recipe
- 1 teaspoon of sage
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 3 teaspoons of minced garlic
- 1/2 cup water
- 2 pound pork shoulder
- 1 tablespoon of tapioca flour (used instead of cornstarch)
- 1/2 cup balsamic vinegar (used more because I couldn’t use soy sauce)
Steps to Make the Pulled Pork:
- In a small bowl, mix together the sage, salt, pepper and garlic. Rub over the pork shoulder.
- Add ½ cup of water to the slow cooker and then put in the seasoned pork. Turn the slow cooker on low and leave in for about 6-7 hours. Easy, right?
- Take pork shoulder out of the slow cooker and start to pull it apart to make your pulled pork.
- Put the pulled pork back in the slow cooker so it can sit in the juices for about 30 minutes.
- To put the sauce together, mix the brown sugar, tapioca flour, balsamic vinegar and ½ cup of water and then put the mixture in a saucepan. Heat over medium heat and stir until the glaze thickens. It takes about 5-6 minutes so have patience.
- Once the pulled pork is done, put the sauce on top. It’s FANTASTIC. The glaze is sweet so use as little or as much as you want.
Sweet Potato Chips:
- 2 Large Sweet Potatoes
- Sea Salt for seasoning
- Olive Oil
Steps to Make the Sweet Potato Chips:
- Preheat oven to 375 degrees.
- Slice sweet potato into thin slices using a mandolin. If you don’t have a mandolin, just chop finely.
- Lay the slices over a greased baking pan and then sprinkle with sea salt and olive oil.
- Bake in oven until you achieve the right level of crispiness. I actually put them in for like 5-7 minutes and then broiled them so they were still a little soft with some crispiness.
Please note: Watch the chips carefully. They burn easily because of the thin slices.
- 2 Avocados
- 1 tablespoon of lemon juice
- 1-2 teaspoons of minced garlic (based on your taste)
- 1 teaspoon of red pepper flakes
- Fresh Oregano
- Salt, to taste
- Pepper, to taste
Steps to Make the Guacamole:
- Mash up avocado in bowl
- Add all the other ingredients to the bowl and mix
To Make Nachos:
- Layer sweet potato chips on the bottom
- Add a thick layer of guacamole
- Add oodles of pulled pork to the very top
- EAT, EAT, EAT