While home from college, my daughter made these tempting pork nachos, her first recipe ever. My son and I couldn’t get enough.
—CAROL KURPJUWEIT HUMANSVILLE, MO
PREP: 30 MIN. • COOK: 8 HOURS • MAKES: 16 SERVINGS
1 teaspoon garlic powder
1 teaspoon mesquite seasoning
1/4 teaspoon pepper
1/8 teaspoon celery salt
3 pounds boneless pork shoulder butt roast
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 medium onion, chopped
1 can (16 ounces) baked beans
1 cup barbecue sauce
1 cup shredded cheddar cheese
Corn or tortilla chips
Optional toppings: chopped tomatoes, shredded lettuce and chopped green onions
1. In a small bowl, mix seasoning ingredients. Place roast in a 5- or 6-qt. slow cooker; rub with seasonings. Add peppers and onion. Cook, covered, on low for 8-10 hours.
2. Remove the roast; cool slightly. Strain cooking juices, reserving vegetables and 1/2 cup juices; discard remaining juices. Skim fat from reserved juices. Shred pork with two forks.
3. Return meat, reserved juices and vegetables to the slow cooker. Stir in beans, barbecue sauce and cheese; heat through. Serve over chips with toppings as desired.
To freeze: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.