• 2 pound pork shoulder
• 1/4 C brown sugar
• 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 medium red onion, quartered
• 1/4 C ketchup
• 1/4 C mustard
TOPPINGS
• Tortilla chip
• red onion
• BBQ sauce
• 1 C shredded cheddar cheese
• 1 C shredded Monterey jack cheese
• diced tomato
• sour cream
• salsa
• fresh cilantro
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. Cook on High for four hours, or on Low for eight hours. Remove meat from slow cooker and transfer it to a bowl or cutting board. Using two forks, shred the meat into bite-sized pieces. Using an oven-safe dish, assemble the nachos layer by layer. Chips, then pork, onion, BBQ sauce and cheese. Repeat. Bake 400 degrees for 8 to 10 minutes, or until cheese is melted and bubbling. Top with sour cream, salsa, and cilantro.
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