SLOW COOKER PULLED PORK NACHOS

ByElina
For pulled pork:
  • 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)
For Chips:
  • 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
For Goat Cheese Sauce:
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • ½ cup crumbled goat cheese
  • salt
Optional Toppings:
  • pomegranate arils
  • sliced jalapeño
  • sliced avocado
  • chopped cilantro
INSTRUCTIONS
For pulled pork:
  1. Season pork with chili powder, cumin, oregano, garlic powder, onion powder, and garlic (rub it all into the roast)
  2. Heat canola oil in skillet (or in multi-cooker) over medium high heat, about 400 degrees
  3. Sear pork on each side for about 5-6 minutes or until golden brown
  4. Transfer to slow cooker and top with salsa and beer
  5. Cover and cook on low for 8-9 hours
  6. Remove pork and shred, carefully removing bone
For chips:
  1. Heat oil in skillet over medium high heat
  2. 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)
  3. Remove tortillas when crispy and place on paper towel to drain
  4. Sprinkle with sea salt and lime zest
  5. Repeat until all tortillas are cooked
For Goat Cheese Sauce:
  1. Heat butter in skillet over medium high heat
  2. Stir in flour quickly until well blended
  3. Slowly pour in milk while whisking until mixture is smooth
  4. Let simmer for 2-3 minutes until thickened
  5. Stir in goat cheese until melted and remove from heat
  6. Add salt to taste if desired
To serve:
  1. Add tortillas chips to plate and top with pork, cheese, pomegranate arils and other toppings as desired

source:slowcookergourmet.

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Crockpot Pork Roast was the perfect post holiday meal. After the holidays I always struggle a bit with getting back into the swing of cooking. My excuse is usually that I cooked so much over the holidays that I’m just cooked out. I can’t use that excuse this year because I didn’t really cook for Thanksgiving. We were in Utah and I bought the pies!

We love a good pork roast or pork tenderloin at our house and today’s recipe for Crockpot Pork Roast hit the spot this week. It smelled wonderful as it cooked and tasted great. The best part was how easy it was. A great way to ease myself into cooking again! One of the great things about this pork roast is all the options you have available to you. You can eat it just as a roast, add some potatoes and veggies and you are good to go. We decided to make Pork Nachos out of it and they were delicious. The pork would also be great shredded and put in a taco, burrito, enchilada, quesadilla, you get the idea.