Pork Nachos
By Kimberly Ragosta for @wildharmonyfarm
Makes 2 sheets of nachos
Ingredients
2.5 lbs organic pork shoulder arm roast @wildharmonyfarm
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp salt
10 grinds black pepper
2 bags tortilla chips, divided
2 tomatoes, chopped and divided
1 can black beans, drained, rinsed and divided
1 can enchilada sauce, divided
16 oz shredded cheddar cheese, divided
Any other toppings you like
Directions
Add frozen pork shoulder arm roast to crockpot and top with spices. Cook on high for 4-5 hours until fork tender. Reserve for when you are ready to make nachos. Shred pork with fingers and discard bones. Turn oven to broil high. Add a bag of tortillas to a 9x13 rimmed baking sheet (can line with parchment paper to reduce cleaning). Top tortillas with cheese, pork, tomatoes, beans and enchilada sauce. Repeat with other baking sheet. Broil for a few minutes or until cheese is melted and nachos look ready to eat. Top or serve with any other toppings you enjoy.