Slow Cooker Sweet Pork Nachos

In my 20-some-odd years, I've never yet met a nacho I didn't love. One of my favorite dishes to order at one of our favorite restaurants out here in Utah is a big plate of sweet pork nachos. They've got all the goodness of your typical nacho . . . multiplied by about ten, because it's topped with the most tender, juicy, sweet, and spicy pulled pork. And what do you know--I just happen to have a sweet pork recipe that I've been making and loving for years, but I had never thought to put it over nachos until recently. I was excited to porkify one of my favorite dishes for this sponsored post with Smithfield Pork today.

And let me tell you: the results did not disappoint.

If I can be totally honest and toot my own horn for a second here, I'll admit that I actually think this homemade version came out even better than the restaurant dish it was inspired by.

And while I don't turn up my nose at any type of nacho, porkifying them made them ultra-unbelievable-amazing. I can't even believe I never thought of bringing pork into my homemade nachos before, and I'm so glad that Smithfield's "Most Valuable Pork" sweepstakes got me thinking about what favorite dishes could become even better by using pork. 

If you've got a recipe to porkify, make sure to do it pronto and enter the sweepstakes for a chance to win some awesome prizes, like a smoker, BBQ toolset, Smithfield apron, and all sorts of accessories to get your grill game on.

For these nachos, you'll start with a pork roast, and pop it in the slow cooker along with a little water and some salt and pepper. This pork comes hand-trimmed, so you'll save some time by not having to do the work of trimming it yourself. 

When it's all cooked up in the evening, you'll shred the pork, then add brown sugar and green salsa.

This stuff is borderline irresistible at this point. Sweet and saucy and a little spicy--so yummy.

Spread some chips out on a baking sheet or cast iron skillet, then top with some of the sweet pork and cheese.

Pop it in the oven just long enough for the cheese to melt, then top with all sorts of glorious nacho toppings--tomato, avocado, cilantro, sour cream. 'Tis a thing of beauty.

Sweet Pork Nachos

2-3 pound Smithfield Boneless Pork Shoulder Roast

1/3 cup water

salt and pepper to taste

1 1/2 cups brown sugar

1 1/2 cups mild green salsa

tortilla chips

Monterey Jack or Colby Jack cheese, grated

chopped tomatoes

chopped avocado

chopped cilantro

sour cream

Sprinkle the pork roast with salt and pepper, then place in slow cooker along with 1/3 cup water. Set heat to low and cook 7-8 hours.

Remove pork to a plate and discard liquid in slow cooker. Shred pork and return to slow cooker. Add brown sugar and salsa, and stir to combine. Salt to taste. Replace lid on slow cooker while you preheat the oven to 400 degrees and prepare toppings.

Spread tortilla chips over a baking sheet or cast iron skillet. Top with some of the pork (you will have extra--save it for another delicious day!) and grated cheese. Place in oven 5-10 minutes or until cheese is melted. Remove from oven and top with desired nacho toppings--tomato, avocado, sour cream, and cilantro. Enjoy!

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Do you have an awesome recipe you can't wait to porkify? Enter the "Most Valuable Pork" sweepstakes for a chance to win the Ultimate Game Day Prize Package. Just snap a pic of your delicious porkified dish and share on twitter/instagram with the hashtags #porkify and #contest. For more details, visit the sweepstakes page.

This is a sponsored post written by me on behalf of Smithfield.