BBQ Pulled Pork Nachos

We're only weeks away from the big basketball tournament of the season! Got a bracket-picking party lined up? Here's the perfect crowd-pleasing food to keep the party going..

Ingredients

PULLED PORK INGREDIENTS

• 2-3 lbs. pork shoulder

• ¼ cup brown sugar

• 1 tablespoon chili powder

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 teaspoon cayenne pepper

• 1 teaspoon kosher salt

• 1 teaspoon black pepper

• 1 medium red onion, quartered

• ¼ cup ketchup

• ¼ cup mustard

NACHO INGREDIENTS

• Tortilla chips

• Red onion

• BBQ sauce

• 1 cup cheddar cheese, shredded

• 1 cup Monterey Jack cheese, shredded

• Diced tomatoes

• Sour cream

• Salsa

• Cilantro

• Jalapeños (optional)

Preparation

1. Place pork, onion, and seasonings into a 6-quart slow cooker. Mix to coat meat in seasonings. Add ketchup and mustard, spreading evenly over the outside of the pork.

2. Set slow cooker to high and cook for 4 hours, until the pork pulls apart easily. (Or cook on the low setting for 8 hours.)

3. Remove pork from slow cooker and transfer to a bowl or cutting board. Using two forks, shred into bite-sized pieces.

4. Preheat oven to 400˚F.

5. Using a cast-iron pan or other oven-safe dish, assemble the nachos layer by layer: chips, then pork, onion, BBQ sauce, and cheese. Repeat as desired for additional layers.

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

7. Top with sour cream, salsa, cilantro, and jalapeños.

8. Enjoy!