Look, we're not going to come right out and say we ate nachos for dinner. But we also won't say we didn't. Know what we mean?
We began our pulled-pork nacho adventure by preparing our marbled 2 lb pork shoulder for the crockpot.
We assembled our ingredients and combined them to create a rub. These included organic brown sugar, spices, and some Tessemae's brand ketchup and mustard. (Fun fact - Tessemae's products are almost all paleo and Whole30 approved, too! Extra fancy.)
Then we set our slow-cooker on high and left it for about 5 hours, until the meat was easily shreddable.
We *carefully* moved the meat over to a baking dish where we could pull it into thin, bite-sized morsels. At this point in the process, we think it's important to sample some of your hard work. We say this for no other reason than the whole dish won't be compeleted for about 15 minutes. Treat yourself.
Next we got out our baking dish and layered chips, pork, shredded cheddar and monterey, onions, and barbecue sauce until we created a mountain ready to go into the oven pre-heated to 400 degrees.
After 9 minutes our creation was melted to perfection and we were ready to top it off with some shredded lettuce, diced tomatoes and some sour cream. And then we definitely ate nachos for dinner. But it's all-natural so it's healthy, right? RIGHT?
Maybe don't answer that.
Slow Cooker Pulled-Pork Nachos
2-3 pound pork shoulder
¼ cup brown sugar
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon kosher salt
1 teaspoon black pepper
1 medium red onion, quartered
¼ cup ketchup
¼ cup mustard
1 cup cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1. Place pork, onion, and seasonings into a 6-quart slow cooker. Mix to coat meat in seasonings. Add ketchup and mustard, spreading evenly over the outside of the meat.
2. Set slow cooker to High and cook for 5 hours, until the meat pulls apart easily. Alternatively, the meat can be cooked on the Low setting for 8 hours.
3. Remove meat from slow cooker and transfer it to a bowl or cutting board. Using two forks, shred the meat into bite-sized pieces.
4. Preheat oven to 400˚F/200˚C.
5. Using a cast-iron pan or other oven-safe dish, assemble the nachos layer by layer. Chips, then pork, onion, BBQ sauce, and cheese. Repeat as desired for additional layers.
6. Bake for 8-10 minutes until cheese is melted and bubbling.
7. Top with sour cream, salsa, and cilantro.
Original recipe found here!