Pulled-Pork Sweet Potato Nachos

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: 

  1. In a small bowl, mix together the sage, salt, pepper and garlic. Rub over the pork shoulder.
  2. 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?
  3. Take pork shoulder out of the slow cooker and start to pull it apart to make your pulled pork.
  4. Put the pulled pork back in the slow cooker so it can sit in the juices for about 30 minutes.
  5. 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.
  6. 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:

  1. Preheat oven to 375 degrees.
  2. Slice sweet potato into thin slices using a mandolin. If you don’t have a  mandolin, just chop finely.
  3. Lay the slices over a greased baking pan and then sprinkle with sea salt and olive oil.
  4. 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.

Homemade Guacomole



  • 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: 

  1. Mash up avocado in bowl
  2. Add all the other ingredients to the bowl and mix

To Make Nachos:

  1. Layer sweet potato chips on the bottom
  2. Add a thick layer of guacamole
  3. Add oodles of pulled pork to the very top
  4. EAT, EAT, EAT



2 thoughts on “Pulled-Pork Sweet Potato Nachos

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