I know that I’ve posted many Pulled Pork recipes but I like to make variations on my recipe. My girl’s think that this recipe below taste a lot like Costa Vida’s sweet pork along with the seasoned beans.

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(I got a little carried away with the writing on the pictures.)

On dish or platter etc… Layer the nachos starting with a layer of corn chips of your choice, sweet pork or chicken, seasoned black beans, queso sauce and top with cotija cheese, black olives, bottled sliced jalapeño peppers or toppings of your choice. (Serve with a side of guacamole dip, Sour Cream and pico de gallo if desired. See our Sweet Pulled Pork and Mango Chicken Salads for these recipes.)

Sweet Pork Crock Pot Style

*3 pounds Shoulder Pork Roast
*1 16.9 ounce bottle Coca Cola
*1 16.9 ounce bottle Dr. Pepper
*1/4 cup Brown Sugar
*1 teaspoon Red Pepper Flakes
*1/2 tablespoon minced dried Garlic
*1 tablespoon minced dried Onions
*1 teaspoon Deverle’s Seasoning or Season-All
*1 tablespoon Apple Cider Vinegar
*(1/4 cup Baby Rays Barbecue Sauce add after cooking)

Add the above ingredients in crock-pot in the order listed for 6-8 hours or until the pork shreds or pulls apart easily. After shredding sweet pork add 1/4 cup Baby Rays Barbecue Sauce and serve on dish desired (Nachos, Salads and Burritos).

I usually have frozen roasts in my freezer so, I start cooking the pork roast frozen in the crock pot on high with the above ingredients (except for the Baby Rays Barbecue Sauce) adding them in the order listed and cook on high for 6-8 hours. Checking on the meat after 5 1/2 hours of cooking and shred apart the roast with two forks removing any chunks of fat. I also like to cook the sweet pork the day before I want to serve the sweet pork. You can cool down the shredded sweet pork by placing shredded pork in a smaller container than the one you will use to put ice in to cool down the meat to refrigerate.  Note:  If concerened about cooking a frozen roast, thaw in refridgerator before cooking in crock pot.

In the morning remove the shredded sweet pork and skim off the fat that has accumulated on top of the meat and discard. Warm the sweet pork again in the crock pot when ready to serve. I also like to use the crock pot liners for less mess and clean up.

Sweet Sprite Chicken Crock Pot Style

*1 (2 1/2 -3 pounds) bag of frozen Chicken Thigh Tenders or Chicken Breast Tenders
*24 ounces Sprite
*1/4 teaspoon Red Pepper Flakes
*1 teaspoon minced dried Garlic
*1/2 tablespoon minced dried Onions
*1 teaspoon Smoked Paprika
*(1/4 cup Sweet Baby Ray’s Barbecue Sauce used after shredding chicken)

Place the above ingredients in crock pot in the order listed cook on high for 3 hours or until done.

Shred chicken and add the Sweet Baby Ray’s Barbecue Sauce. (If using chicken thigh tenders there is no reason to shred.)

Serve over nachos, salad or burrito.

Creamy White Queso Dip

*1 pound good White Cheddar, American or Monterey Jack, cubed small
*10 sliced bottled Jalapeños, chopped
*1/2 cup canned Evaporated Milk, more as needed for thinning
*2 tablespoons minced onions, sautéed in olive oil
*1 tablespoon Extra Light Olive Oil
*1 teaspoon Cumin
*Pinch or Chili Powder or Cayenne Pepper
*1/2 teaspoon Salt
*1/4 teaspoon Garlic Powder
*1/4 teaspoon Onion Powder
*1 tablespoon Chopped Cilantro, added to finished queso

*2 ounces grated Cotija Cheese, topping
*Bottled Sliced Jalapeños for topping nachos

In a medium sauce pan add canned milk, on stove on medium-low heat, slowly adding cubed cheese until melted.

Add: Sautéed onions, jalapeños, cumin, chili powder or cayenne pepper, garlic powder, onion powder and salt. Add cilantro and remove from heat and keep warm in a small crock pot until ready to serve. Hints: Don’t allow queso to be over heated or too hot, it will clump together. Best when served right away.

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Seasoned Black Beans

Serves 5-6 (using on Nachos or salads or burritos)

*1 can 15 ounce Black Beans, drained and rinsed
*1 clove Garlic, pressed or minced
*2 tablespoons minced Onions
*1 tablespoon Extra Light Olive Oil
*1/4 teaspoon Cumin
*Pinch Chili Powder
*1/4 cup Chicken Stock
*Salt to taste

In a sauté pan on medium heat, Sauté the onions and garlic in olive oil and heat for 1-2 minutes, adding the garlic the last minute.

In a small sauce pot on medium heat add: Sautéed onions and garlic, black beans, chicken stock, cumin, chili powder and salt. Bring to a boil and serve or top of nachos, salads, burritos or desired dish.

Enjoy!

Lindy