(PICTURED HERE)
I count on my slow cooker to do the honors when I have a house full of summer guests. Teenagers especially love DIY nachos. Try cola, ginger ale or lemon-lime soda if you’re not into root beer.
—James Schend, Pleasant Prairie, WI
Prep: 20 min. • Cook: 8 hours Makes: 12 servings
1 boneless pork shoulder butt roast (3 to 4 lbs.)
1 can (12 oz.) root beer or cola
12 cups tortilla chips
2 cups shredded cheddar cheese
2 medium tomatoes, chopped
Pico de gallo, chopped green onions and sliced jalapeno peppers, optional
1. In a 4- or 5-qt. slow cooker, combine pork roast and root beer. Cook, covered, on low until the meat is tender, 8-9 hours.
2. Remove roast; cool slightly. When cool enough to handle, shred meat with two forks. Return pork to slow cooker; keep warm.
3. To serve, drain pork. Layer tortilla chips with pork, cheese, tomatoes and, if desired, any or all of the optional toppings. Serve immediately.
1 serving: 391 cal., 23g fat (8g sat. fat), 86mg chol., 287mg sod., 20g carb. (4g sugars, 1g fiber), 25g pro.