Pulled Pork Nachos With Avocado Lime Aioli

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There’s a restaurant in San Francisco that we love going to called Pica Pica, and the food there is amazing! It’s also 100% gluten-free, which makes it even more awesome! If you follow me on Instagram, you most likely know that my husband and I always get the same thing whenever we go – pulled pork taro nachos and yucca fries. SO. Good!! I was determined to make an even healthier version at home, and not only do I think these are more delicious, but they’re super easy to make!

These nachos use the chips from my Taro Chip post, where I also mentioned that taro root can usually be found at an Asian market, and occasionally at Whole Foods. The pulled pork in this recipe is delicious and super easy to make, but feel free to use any meat you’d like – this would be a great way to use up leftover rotisserie chicken or chopped steak! Happy cooking and nacho eating!

Pulled Pork Nachos With Avocado Lime Aioli
Serves 4
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Prep Time
15 min
Cook Time
8 hr
Total Time
8 hr 15 min
Prep Time
15 min
Cook Time
8 hr
Total Time
8 hr 15 min
Pulled Pork
  1. 2-3lbs pork butt
  2. 1 tsp fine sea salt
  3. 1 tsp garlic powder
  4. 1 tsp smoked paprika
  5. 1 tsp chili powder
Taro Chips
  1. 1 large taro root
  2. Coconut oil for frying
  3. Sea salt
Avocado Lime Aioli
  1. 2/3 cup avocado oil
  2. 1 egg (preferably pasture-raised)
  3. 1 tsp lemon juice
  4. ½ tsp mustard powder
  5. ¼ tsp garlic powder
  6. ¾ tsp fine sea salt
  7. 2 tbsp fresh lime juice (approximately 1 lime)
  8. 1 avocado, peeled and pit removed
Optional Toppings
  1. Diced tomatoes
  2. Thinly sliced red onion
  3. Cilantro
Pulled Pork
  1. Rub the pork butt with the sea salt, garlic powder, smoked paprika & chili powder. Place in your slow cooker and cook on low for 8 hours.
Chips
  1. When the pork is almost finished cooking, slice the taro root into thin, 1/8” slices using a mandoline or sharp knife. If using a knife, it will be easier to cut the taro root in half lengthwise so that you have a flat surface on one side, and then cut it into thin slices.
  2. In a large skillet over medium heat, melt enough coconut oil to reach ½” up the sides.
  3. Once the oil is hot, add the taro chips, making sure not to over-crowd. You’ll need to cook them in a few batches. Fry the chips until lightly golden brown, about 2 minutes per side. Drain on paper towels and toss with sea salt.
Avocado Lime Aioli
  1. While the chips are frying, let’s make the quick aioli! Place all of the ingredients, except for the lime juice and avocado in a tall container (I use a 2 cup Pyrex measuring cup). Place an immersion blender at the bottom and turn on. Once the mixture starts to blend together and become thick, move the immersion blender towards the top, until it is well blended, for about 30 seconds. Add the lime juice and avocado to the container and blend once again until mixed well. That’s it! **FYI this recipe only works if you’re using an immersion blender. If you’re using a regular blender or Vitamix, see below this recipe for a link for directions.
Living Loving Paleo http://livinglovingpaleo.com/
Click HERE for a basic mayo recipe that uses a regular blender or Vitamix. Just add the garlic, salt & jalapeño at the end!

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6 Responses

  1. Kiersten
    | Reply

    This sounds so amazing! I may have to AIP-ify this 🙂

    • livinglovingpaleo
      | Reply

      Thanks, Kiersten! I was thinking these could be pretty easily AIP-ified since you have the AIP aioli! 🙂

  2. megtherhn
    | Reply

    these look unreal – i miss you friend

    • livinglovingpaleo
      | Reply

      Thanks so much, Meg! Hope you’re doing great!

  3. Abigail
    | Reply

    Where did this recipe go? I was hoping to make it tomorrow, but the recipe part has disappeared from this post. :o(

    • livinglovingpaleo
      | Reply

      So sorry, that was a glitch! It’s all fixed now, let me know if you have any issues 🙂

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