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boneless pork shoulder, cut, if necessary, to fit into the slow cooker
4 pounds
2 tablespoons
1 cup
Dijon mustard
2 tablespoons
tortilla chips
1 bag
shredded cheddar cheese
1 cup
avocado
1
sour cream
1⁄4
pico de gallo
1⁄2
For safe meat preparation, reference the USDA website.
Place pork into a slow cooker. Rub on all sides with the Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. Stir the barbecue sauce with the mustard, and pour on top of the pork, covering as much as possible. Cover the pot and cook on low heat for 6 hours.
For a spicier option, swap Original Ranch Seasoning Shaker with the Creamy Jalapeño Ranch dressing.
Remove pork from the slow cooker and pour the sauce into a saucepan. Simmer for about 10-15 minutes until sauce has reduced slightly. While sauce is simmering, shred the meat with two forks. Stir back into the reduced sauce.
Make a single layer of tortilla chips on an oven-safe platter or tray. Top with some of the pulled pork and cheddar cheese. Build one more layer on top. Place in the oven until the cheese is melted. Scatter with avocado, sour cream and pico de gallo. Serve immediately.
Place pork into the inner pot of your multi-cooker. Rub on all sides with the Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. Stir the barbecue sauce with the mustard and ½ cup water, and pour around and on top of the pork.
Turn on the multi-cooker and secure the lid, setting pressure valve to “sealing.” Select “manual” or “pressure cook” and cook on high-pressure for 75 minutes. Select “cancel” to turn off the machine.
Allow the pressure valve to natural pressure release for at least 20 minutes, until the pin drops. Remove pork from the multi-cooker and switch to Sauté mode.
Simmer the sauce for about 10-15 minutes until slightly reduced. While sauce is simmering, shred the meat with two forks, then stir back into the sauce.
Follow the rest of the recipe to make the nachos.
* Always follow manufacturer’s instructions.
