Ingredients

  • 1 bag nacho chips
  • 1 cup pico de gallo
  • 4 tbsp pork rub
  • 1 2lb pork shoulder
  • 1/2 cup shredded cheese
  • 2 tbsp sour cream
  • 2 cups vegetable broth

Ready In 490 Minutes

Servings: 8

Cooking Instructions

Step 1

  • Clean the pork and pat dry.
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Step 2

  • Add the pork rub to the shoulder and season all over.
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Step 3

  • Place the pork shoulder into the crock pot and set the temperature to low.
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Step 4

  • Add in the vegetable broth and cook on low for 8-10 hours.
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  • Length: 600 minutes

Step 5

  • Remove from slow cooker and shred the pork. Top the nachos with the shredded pork, pico de gallo, shredded cheese, and sour cream if desired.
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