Guests will go crazy when you serve two heaping pans of this cheesy nacho casserole featuring tender chunks of pork. You don’t need to worry about filling the chip bowl . . .the tortilla chips are conveniently baked right in the dish!
—KELLY BYLER GOSHEN, IN
PREP: 40 MIN. • COOK: 7 1/4 HOURS • MAKES: 30 SERVINGS
2 boneless whole pork loin roasts (3 1/2 pounds each)
1 cup unsweetened apple juice
6 garlic cloves, minced
1 teaspoon salt
1 teaspoon liquid smoke, optional
2 1/2 cups barbecue sauce, divided
1/3 cup packed brown sugar
2 tablespoons honey
1 package (10 ounces) tortilla chip scoops
1 1/2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 medium tomato, seeded and chopped
1 medium red onion, chopped
1/3 cup minced fresh cilantro
1 jalapeno pepper, seeded and chopped
2 teaspoons lime juice
1 package (16 ounces) process cheese (Velveeta), cubed
2 tablespoons 2% milk
1. Cut each roast in half; place in two 5-qt. slow cookers. Combine apple juice, garlic, salt and liquid smoke if desired; pour over meat. Cover and cook on low 7-8 hours or until tender.
2. Preheat oven to 375°. Shred pork with two forks; place in a very large bowl. Stir in 2 cups barbecue sauce, brown sugar and honey. Divide tortilla chips between two greased 13x9-in. baking dishes; top with pork mixture. Combine corn, beans, tomato, onion, cilantro, jalapeno and lime juice; spoon over pork mixture. Bake, uncovered, 15-20 minutes or until heated through.
3. Meanwhile, in a small saucepan, melt cheese with milk. Drizzle cheese sauce and remaining barbecue sauce over the nachos.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.