PULLED PORK NACHOS

Pulled Pork Nachos image

Provided by Tonya Conca

Time 4h25m

Number Of Ingredients 23

2 lb pork shoulder
1/4 c brown sugar dark
1 Tbsp chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp Kosher salt
1 tsp black pepper
1/2 tsp paprika
1 medium red onion, quartered
1/4 c ketchup
1/4 c mustard
TOPPINGS
your favorite tortilla chips
red onion
bbq sauce
1 c shredded cheddar cheese
1 c shredded monterey jack cheese
diced tomato
jalapenos (optional)
black olives
sour cream
salsa - jar or homemade

Steps:

1. Place pork, onion, and seasonings into a 6-quart slow cooker.
2. Mix to coat the meat in seasonings.
3. Add ketchup and mustard, spreading evenly over the outside of the meat.
4. Set slow cooker to High and cook for 4 hours, until the meat pulls apart easily. Alternatively, the meat can be cooked on the Low setting for 8 hours.
5. Remove meat from slow cooker and transfer it to a bowl or cutting board.
6. Using two forks, shred the meat into bite-sized pieces.
7. Preheat oven to 400˚F (200˚C). Using a cast-iron pan or another oven-safe dish, assemble the nachos layer by layer. First, add the chips.
8. Then pulled pork and onion.
9. Drizzle BBQ sauce.
10. Top with olives, diced tomatoes, and cheese. Repeat as desired for additional layers.
11. Bake for 8-10 minutes until cheese is melted and bubbling. Top with sour cream, jalapeno, and salsa.