Ingredient:
2 pounds boneless pork
2 cups barbecue sauce
2 cups milk
2 1/2 tbsp cornstarch
15 pieces sliced American cheese
1/2 cup green onions, chopped
1/2 cup jalapeños, chopped
1/2 cup cilantro, chopped
1/2 cup red bell pepper, chopped
2 (5.5 ounce) bags Food Should Taste Good™ chips
Method:
Place pork and barbecue sauce In a 3 to 4 quart slow cooker. Cover with lid and cook for 4 to 6 hours on high. One hour before serving, open the lid and shred the meat with two forks until very finely shredded. Leave the lid off and cook on high for another hour.
During the last hour of pork cooking, start the cheese sauce in a second 3 to 4 quart slow cooker. Whisk together the milk and corn starch in the crock. Add the cheese slices to the crock. Cover and cook on high for 1 hour, or until the cheese is melted. Whisk together until smooth to make a cheese sauce.
Serve the pulled pork and cheese sauce salad-bar style on a buffet table with small bowls of green onions, jalapenos, cilantro, and red bell pepper. Invite party guests to build their own nachos by piling all ingredients on top of the chips so they can customize their own toppings.
2 pounds boneless pork
2 cups barbecue sauce
2 cups milk
2 1/2 tbsp cornstarch
15 pieces sliced American cheese
1/2 cup green onions, chopped
1/2 cup jalapeños, chopped
1/2 cup cilantro, chopped
1/2 cup red bell pepper, chopped
2 (5.5 ounce) bags Food Should Taste Good™ chips
Method:
Place pork and barbecue sauce In a 3 to 4 quart slow cooker. Cover with lid and cook for 4 to 6 hours on high. One hour before serving, open the lid and shred the meat with two forks until very finely shredded. Leave the lid off and cook on high for another hour.
During the last hour of pork cooking, start the cheese sauce in a second 3 to 4 quart slow cooker. Whisk together the milk and corn starch in the crock. Add the cheese slices to the crock. Cover and cook on high for 1 hour, or until the cheese is melted. Whisk together until smooth to make a cheese sauce.
Serve the pulled pork and cheese sauce salad-bar style on a buffet table with small bowls of green onions, jalapenos, cilantro, and red bell pepper. Invite party guests to build their own nachos by piling all ingredients on top of the chips so they can customize their own toppings.
