Pulled Pork Nachos

Name: Pulled Pork Nachos
Ingredients: 1 teaspoon garlic powder; 1 teaspoon mesquite seasoning; 1/4 teaspoon pepper; 1/8 teaspoon celery salt; 3 pounds boneless pork shoulder butt roast; 1 medium green pepper, chopped; 1 medium sweet red pepper, chopped; 1 medium onion, chopped; 1 can (16 ounces) baked beans; 1 cup barbecue sauce; 1 cup shredded cheddar cheese; Corn or tortilla chips; Optional toppings: Chopped tomatoes, shredded lettuce and chopped green onions

13 ingredients

4 steps

Ingredients

1 teaspoon garlic powder
1 teaspoon mesquite seasoning
1/4 teaspoon pepper
1/8 teaspoon celery salt
3 pounds boneless pork shoulder butt roast
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 medium onion, chopped
1 can (16 ounces) baked beans
1 cup barbecue sauce
1 cup shredded cheddar cheese
Corn or tortilla chips
Optional toppings: Chopped tomatoes, shredded lettuce and chopped green onions

Directions

1

In a small bowl, mix seasoning ingredients. Place roast in a 5- or 6-qt. slow cooker; rub with seasonings. Add peppers and onion. Cook, covered, on low 8-10 hours.
2

Remove roast; cool slightly. Strain cooking juices, reserving vegetables and 1/2 cup juices; discard remaining juices. Skim fat from reserved juices. Shred pork with 2 forks.
3

Return pork, reserved juices and vegetables to slow cooker. Stir in beans, barbecue sauce and cheese; heat through. Serve over chips with toppings as desired.
4

Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.