SLOW COOKER PULLED PORK NACHOS
- 3 pound bone in pork shoulder
- 1 tablespoon ancho chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cloves garlic
- 1 tablespoon canola oil
- 1 cup green salsa
- 1 cup beer (I used wheat beer)
- canola oil, enough to cover the bottom of skillet (maybe ¼ to ½ cup)
- 12 corn tortillas cut into 4 wedges each
- sea salt
- lime zest
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- ½ cup crumbled goat cheese
- salt
- pomegranate arils
- sliced jalapeño
- sliced avocado
- chopped cilantro
- Season pork with chili powder, cumin, oregano, garlic powder, onion powder, and garlic (rub it all into the roast)
- Heat canola oil in skillet (or in multi-cooker) over medium high heat, about 400 degrees
- Sear pork on each side for about 5-6 minutes or until golden brown
- Transfer to slow cooker and top with salsa and beer
- Cover and cook on low for 8-9 hours
- Remove pork and shred, carefully removing bone
- Heat oil in skillet over medium high heat
- Add tortilla wedges a few at a time and cook for about 1 minute then carefully flip and cook for another minute (oil should be hot enough to sizzle the tortillas right away but not hot enough to spatter or quickly burn)
- Remove tortillas when crispy and place on paper towel to drain
- Sprinkle with sea salt and lime zest
- Repeat until all tortillas are cooked
- Heat butter in skillet over medium high heat
- Stir in flour quickly until well blended
- Slowly pour in milk while whisking until mixture is smooth
- Let simmer for 2-3 minutes until thickened
- Stir in goat cheese until melted and remove from heat
- Add salt to taste if desired
- Add tortillas chips to plate and top with pork, cheese, pomegranate arils and other toppings as desired
source:slowcookergourmet.