Barbecue Pork Nachos
Serves 8 to 10. Recipe is by Julie Kay.
1 (3- to 5-lb.) Boston butt pork roast
1 tbl. black pepper
2 cups barbecue sauce
1 (18-oz.) bag tortilla chips
3 green onions, chopped
1 cup sour cream
¼ cup sliced jalapeño peppers
1. Place pork roast into slow cooker. Sprinkle black pepper over all. Cook on Low 8 hours, but drain fat midway through cooking process.
2. After roast is cooked, drain fat again and shred. Pour barbecue sauce over hot roast.
3. Scoop shredded pork over nachos, adding extra barbecue sauce, if desired.
4. Sprinkle on chopped green onions. Add a dollop or two of sour cream and top with jalapeño peppers.
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