Pulled Pork Nachos
Ingredients
- 1 Pork Shoulder Roast
- 1/2 cups Brown Sugar
- 1 tablespoons Ground Black Pepper
- 2 tablespoons Chili Powder
- 2 tablespoons Smoked Paprika
- 2 teaspoons Dry Mustard
- 1 teaspoons Ground Cayenne Pepper
- 1 teaspoons Celery Seed
- 1 teaspoons Cumin Seed
- 1 teaspoons Coriander Seed
- 1 Tortilla Chips
- 8 ounces Shredded Mozzarella Cheese
- 1 cans Black Beans
- Grape Tomatoes
- Sour Cream
- Shredded Lettuce
- Olive Oil
Instructions
1
To make the spice blend, add brown sugar and all spices in a small bowl or jar. Mix well.
2
Place pork shoulder roast in a slow cooker; rub thoroughly with the spice blend. Cook for 8 hours on low, or 4-5 hours on high setting. Pork will be tender and easily shredded with a fork when ready.
3
Keeping pork in the slow cooker, carefully shred the roast using two forks. If your roast has bones or extra-large pieces of fat, remove and discard them. Serve immediately or let cool and store in your freezer in large plastic freezer bags or freezer-safe containers.
4
Preheat the oven to 400° F. Carefully empty a bag of tortilla chips over a large baking sheet. Drizzle lightly with olive oil. Sprinkle tortilla chips generously with shredded mozzarella cheese.
5
Drain and rinse 1 can of black beans, and sprinkle beans on top of the cheese. Dollop scoops of pulled pork evenly on top of the beans and cheese. Bake for 20-25 minutes until cheese is melted and begins to brown.
6
Top nachos with chopped tomatoes, chopped avocado, shredded lettuce and corn kernels. Serve with sour cream and your favorite salsa or hot sauce.