1 pork shoulder
A spice rub (we use Grillmates Montreal Steak)
1 can beef broth
12 oz brewed coffee
1 can black beans (ranch or pinto beans also work)
Your favorite BBQ sauce
1/2 cup chopped green onions
1. Place the pork shoulder in the slow-cooker, sprinkle the spice rub all over the surface. Pour the coffee and can of beef broth around the base of the pork. Cook on low for 8 hours. Once it's done, shred the pork with a fork until it fits your definition of "pulled pork".
2. Here comes the nacho part...preheat the oven to 350 degrees F. Line a large pan with foil and spread tortilla chips out. Place the pulled pork over the chips (as much as you want), drain the beans and spread over the chips as well. Drizzle BBQ sauce all over the top of the nachos and liberally sprinkle the cheese over that. Finally, top with the green onions, and slide it into the oven for about 10 minutes.
3. Once the nachos come out of the oven, let cool for a few minutes. Place on a platter and serve with sour cream. The sour cream adds a nice touch to the BBQ flavor - sounds crazy but trust me!
This pulled pork works great for left-overs, so you can always shred it up and then put it in the fridge for use in other meals later in the week - like pulled pork sandwiches, pork fried rice, etc. We love this meal and hope you do too! -Kristen