Pulled Pork Nachos

• pork shoulder2 pound
• brown sugar¼ cup
• chili powder1 tablespoon
• onion powder1 teaspoon
• garlic powder1 teaspoon
• cayenne pepper1 teaspoon
• kosher salt1 teaspoon
• black pepper1 teaspoon
• medium red onion1
• ketchup¼ cup
• mustard¼ cup
• tortilla chips0
• red onion0
• BBQ sauce0
• shredded cheddar cheese1 cup
• shredded monterey jack cheese1 cup
• diced tomato0
• sour cream0
• salsa0
• fresh cilantro0

Instructions

1. 1

   Place pork, onion, and seasonings into a 6-quart slow cooker.

2. 2

   Mix to coat meat in seasonings.

3. 3

   Add ketchup and mustard, spreading evenly over the outside of the meat.

4. 4

   Set slow cooker to High and cook for 4 hours, until the meat pulls apart easily.

5. 5

   Alternatively, the meat can be cooked on the Low setting for 8 hours.

6. 6

   Remove meat from slow cooker and transfer it to a bowl or cutting board.

7. 7

   Using two forks, shred the meat into bite-sized pieces.

8. 8

   Preheat oven to 400˚F (200˚C).

9. 9

   Using a cast-iron pan or other oven-safe dish, assemble the nachos layer by layer.

10. 10

    Chips, then pork, onion, BBQ sauce, and cheese.

11. 11

    Repeat as desired for additional layers.

12. 12

    Bake for 8-10 minutes until cheese is melted and bubbling.

13. 13

    Top with sour cream, salsa, and cilantro.

14. 14

    Enjoy!