Pulled Pork Nachos Crock Pot Style
Sweet Pulled Pork:
*3 pounds bone in Pork Butt or Shoulder Roast, frozen and thawed in refrigerator
*1 bottle 16.9 ounce Dr. Pepper, not diet
*3 tablespoons Apple Cider Vinegar
*3 tablespoons dried Minced Garlic
*1 tablespoons dried Minced Onion
*1 teaspoon freshly Ground Black Pepper
*1/2-1 teaspoons Red Pepper Flakes
*2 teaspoons Kosher Salt
*1\4 cup brown Sugar
Add this sauce after pulling pork.
*1 cup Brown Sugar
*14 ounce can Enchilada Sauce
In a crock pot with liner, add the pork roast and pour over the Dr. Pepper and apple cider vinegar. Then sprinkle on: Garlic, onions, black pepper, red pepper flakes, salt and brown sugar.
Turn crock pot on high for 6-8 hours. Then pull the pork with two forks (remove excess fat) into strips. Add the brown sugar and enchilada sauce.
Note: I like to make the sweet pork the night before I need it, cooling the pork in an ice bath. Then refrigerate overnight and then in the morning remove the excess fat that will be on the surface of the pork and then reheat the pork before serving.
White Cheese Sauce
*16 ounces Queso Blanco Velveeta, cut into cubes
*1-2 cups Almond Milk, for thinning
*3 tablespoons Heavy Cream
*2 tablespoons Butter
*Salt and Pepper, to taste
*1-2 tablespoons Bottled Jalapeño Pepper Juice, optional
*Black Beans, seasoned if desired, see recipe Here
*Monterey Jack Cheese, grated
*Bottled Sliced Jalapeños
*Large Bag Favorite Tortilla Chips
*Black Beans, warm
*Sweet Pulled Pork, warm
*White Cheese Sauce, warm
*Grated Monterey Jack Cheese
Layer each serving and warm each serving 30-40 seconds in the microwave before serving.
Serves 6-8 depending on serving size
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