Ingredients (9)
Slow Cooker Ranch BBQ Pulled Pork
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boneless pork shoulder, cut, if necessary, to fit into the slow cooker 4 pounds
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Dijon mustard 2 tablespoons
Nachos
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tortilla chips 1 bag
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shredded cheddar cheese 1 cup
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avocado 1
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sour cream 1⁄4
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pico de gallo 1⁄2
Steps (3)
Slow Cooker Ranch BBQ Pulled Pork
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1Place 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.
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2Remove 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.
Nachos
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1Make 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.
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You & Ranch, Forever
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