What a Crock!: Open mind to pork nachos

Opening the mind to food possibilities is pretty easy.

Restaurants, cookbooks and magazines are wonderful places to let the mind take flight. Look around and then plan how you could do something similar.

Inspirations don’t always have to be complicated. In fact, the simpler, the better for busy families, especially those gathering for Labor Day festivities. Barbecue Pork Nachos couldn’t be simpler or more delicious, just the thing for sharing with friends and family.

Cook a pork roast in the slow cooker and remember the trick about draining the fat midway through cooking and again before adding barbecue sauce. A Boston butt is a good cut not only for tenderness, but because it shreds easily.

Bone in or out doesn’t really matter. Assembling the nachos is a good job for younger kitchen assistants. After cutting and shredding the cooked pork, put it in a bowl, adding extra barbecue sauce, if needed.

Add bowls of jalapeño peppers and sour cream and let your young sous chefs go to work, dropping pork, sour cream, green onions and jalapeños on top of a generous bed of nachos.

Julie Kay is a columnist for The Advocate. She can be reached at juliekay1@cox.net.