Pulled Pork Nachos

SERVES: 4 to 6 (or 2 to 3 as an entrée) | PREP TIME: 25 minutes | COOK TIME: 10 minutes


3 small sweet potatoes or yams (about 14 ounces/400 grams), thinly sliced (see Note)

¼ cup (50 grams) coconut oil, melted

½ teaspoon plus 1 pinch coarse sea salt

4 ounces (115 grams) bacon, roughly chopped

1 pound (455 grams) leftover shredded Slow Cooker Pulled Pork (see here)

¼ cup (120 grams) Easy Guacamole (see here)

¼ cup (60 ml) Pico de Gallo (see here)

¼ cup (60 ml) Tangy BBQ Sauce (see here)

1 handful of fresh cilantro, roughly chopped, for garnish


  1. Preheat the oven to 425°F (218°C). Line a rimmed baking sheet with parchment paper.
  2. Place the sliced sweet potatoes in a mixing bowl, pour the coconut oil over the top, and turn to coat the sweet potatoes in the oil. Sprinkle with ½ teaspoon of the salt.
  3. Place the sweet potatoes on the prepared baking sheet, making sure not to overlap them. Bake for 25 minutes or until slightly browned.
  4. While the sweet potatoes are roasting, cook the bacon in a medium cast-iron skillet over medium heat until more or less crispy (depending on your preference). Remove the pan from the heat and use a slotted spoon to transfer the bacon to a paper towel–lined plate to drain. Remove the bacon fat, leaving behind 1 tablespoon in the bottom of the skillet.
  5. When the sweet potatoes are done, remove them from the oven and reduce the oven temperature to 350°F (175°C).
  6. Line the bottom of the greased cast-iron skillet with half of the sweet potatoes. Then add half of the shredded pork on top. Repeat with the rest of the sweet potatoes and shredded pork. Sprinkle the bacon on top along with a pinch of salt. Place in the oven to bake for 10 minutes.
  7. Serve topped with the guacamole, pico de gallo, and warm BBQ sauce. Finish with a sprinkling of chopped cilantro.
    Note: We love sweet potato skin for its flavor, its texture, and the nutrition it adds to a meal. And because sometimes we are lazy. So, unless we’re going for a smooth puree, we usually leave the skin on. If you don’t like the skin, feel free to peel sweet potatoes for the recipes throughout this book—except for the Loaded BBQ Sweet Potatoes ( see here ). You gotta have the skin for that one.