This recipe showcases Cholula hot sauce and gives a new meaning to nachos. The pulled pork gets its Kalua flavoring from the liquid smoke and sugar.
Combine the shredded pork with the rest of the ingredients and simmer in a sauce pan until the sugar melts and the flavors are well incorporated, about 15 minutes. Set aside.
To make the avocado-sour cream sauce, combine the sour cream, avocado, and Cholula sauce in a food processor and purée until smooth. Set aside.
In a bowl, add the tortilla chips and pour the cheese sauce evenly on top. Top the cheese with the Kalua pork, followed by the pico de gallo. Finish with a few drizzles of the avocado-sour cream sauce.