Okay....so the Super Bowl is coming up next week so you need food for game day, right? These nachos might be something to consider because they are so easy and feed a crowd! Just throw a pork roast in the crock pot in the morning and let it cook then shred it up, spread it over some chips...add some toppings.....BOOM! You’ve just made a whole room full of people happy. You’re a hero! Make these....STAT!
Pulled Pork Nachos
1 3-4 pound pork shoulder roast
2 cups (or more) bbq sauce (I use Sweet Baby Ray’s)
Salt and pepper to taste
Tortilla chips ~ I like to use chips with some substance with this...not flimsy ones that will break)
I 10-ounce jar sliced pepperoncini peppers (or jalapenos, depending on your heat tolerance)
1/2 cup diced red onion
2 cups shredded cheddar cheese
Additional toppings of your choice ~ salsa, avocado or guacamole, sour cream, etc.
Place your pork roast in your crock pot and season with salt and pepper.
Allow to cook on low for 7 - 8 hours or until tender.
Remove any fat from the roast and shred meat with two forks.
Pour bbq sauce over the meat and stir.
Preheat oven to 375 degrees.
Line a rimmed cookie sheet with foil.
Spread tortilla chips on pan.
Scatter pulled pork all over the chips.
Add onions, pepperoncini and cheese on top of pork.
Bake for 10 - 15 minutes until nachos are hot and cheese has melted.
Serve with additional toppings.