This recipe was given to us by our friend Barbara who found it on the Gracious Dining Calendar. What better day to serve it than Super Bowl Sunday!!!!!!!!!
Root Beer Pulled Pork Nachos
Serves 8 to 10
1 whole pork shoulder roast (5 – 7 lbs.) salt and pepper
2 onions, peeled and roughly chopped
1 (11 oz.) can chipolte peppers in adobo sauce
2 cans root beer
2 Tbsps. brown sugar
12 ozs. tortilla chips
2 cups grated Monterey Jack Cheese
2 tomatoes, diced
Season roast with salt and pepper. Place roast, onions, chipolte peppers, and root beer in a large slow cooker. Cook on low heat for 7- 8 hours or high heat for 4-5 hours, until roast is tender and begins to fall apart. Transfer meat from the slow cooker to a cutting board, and use 2 forks to shred meat, discarding fat. Strain the fat off the top of the cooking liquid, and discard it. Return the shredded meat to the cooking liquid in the slow cooker, and keep warm until ready to serve. Serve on tortilla chips, and top with cheese, diced tomatoes, and cilantro, to taste.