A couple months ago I saw this awesome looking recipe by Tasty floating around Facebook. It looked so good, I knew I had to try it!
So, try it I did. And I was disappointed. The meat was sooo dry! The concept was great, but I knew I had cooked the meat all wrong. I made this recipe again last night, but with a little twist!
I placed a 2lb boneless pork roast (I really have no clue what cut it was, I bought it about a month ago, put it in a Ziploc bag, wrote “Boneless Pork Roast – 2lb” on the bag, and threw it in my freezer!) in my slow cooker and covered it with BBQ sauce. Set the heat to low and let it sit all day.
After 6 1/2 or 7 hours, I set my oven to 425 degrees and started slicing up my potatoes. I cut them into steak fry sized pieces:
I covered them in olive oil and layed them out on two small cookie sheets. Sprinkled them with salt and pepper, then I threw them in the oven for about 35 minutes.
While they cooked, I chopped up my onions and set them aside.
Once my roast had been in the slow cooker for 7 1/2 hours, I pulled it out and shredded the meat. I added about a cup of BBQ sauce and mixed it all up.
When my fries were done, I removed them from the oven and let them cool for a couple minutes. Then I put half of them in the bottom of a round skillet:
I covered the fries with half of my pulled pork…
Then I spread both my green and red onions over the meat. I covered the onions with sliced pepper jack cheese.
Then I repeated that with the remaining ingredients, except I topped it with shredded cheddar cheese. I let it sit in the oven for about 10 minutes, just to melt all of the cheese.
It was really good! I will say I went a little overboard with the red onions. I used a medium-large red onion and that was a little too much for us. We love onions, but not quite as much as I thought we did!
We really enjoy these nachos topped with some sour cream. Delicious! Give it a try and let me know what you think!