Slow Cooker Ranch BBQ Pulled Pork Nachos
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- Prep: 5 min
- Cook: 6 hr
- Total: 6 hr 5 min
- Servings: 8
Ingredients (9)
Slow Cooker Ranch BBQ Pulled Pork
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4 pounds boneless pork shoulder, cut, if necessary, to fit into the slow cooker
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2 tablespoons Dijon mustard
Nachos
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1 bag tortilla chips
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1 cup shredded cheddar cheese
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1 avocado
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1⁄4 sour cream
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1⁄2 pico de gallo
Steps (3)
Slow Cooker Ranch BBQ Pulled Pork
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Step 1Place pork into a slow cooker. Rub on all sides with the Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix. 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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Step 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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Step 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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For safe meat preparation, reference the USDA website.
