I know, I know. It's been 8 months. I haven't stopped cooking, I've just stopped blogging. Does anyone even read this blog? If so, leave me a comment so I'll continue making recipes for everyone.
This is an easy recipe. One that you can put all the meat in a crockpot around lunch time (or earlier) and it will be ready in time for dinner.
My family loves this meal and requests it often. It's very versatile and can be changed to suit your favorite nachos toppings.
2-3 lb, bone-in pork roast
1 can red enchilada sauce
1 can diced green chiles
3 cloves garlic, minced
1/3 c brown sugar
1 c Dr. Pepper (or Coke) DO NOT USE DIET
1 tsp ground cumin
1 TBSP Kosher salt
1 tsp ground black pepper
Season the pork roast with cumin, salt and pepper and place it in a slow cooker. Top it with enchilada sauce, green chiles, garlic, brown sugar and Dr. Pepper. Cook on high for 4-6 hours, or on low, 6-8 hours. Once pork is cooked through and fork tender, remove it from the slow cooker and cover it with foil, allowing it to rest for 15 minutes. Remove half of the liquid from the slow cooker and discard. Once meat has rested, remove the bone, shred the pork into bite size pieces and place back into the cooking liquid. Let the meat hang out while you assemble the rest of the ingredients.
Cilantro Tomatillo Sauce
1 packet dry Ranch dressing mix
1 cup buttermilk
1 cup mayonnaise made with olive oil (this reduces the fat)
1/4 c cilantro
2 cloves garlic
1 jalepeno, seeded (DO NOT ADD ALL AT ONCE)
In a blender, add all the ingredients EXCEPT for the jalepeno. Mix until blended well, about 2 minutes. Add 1/4 of the seeded jalepeno and blend again for 30 seconds. Taste at this point to test the heat level. If you like the amount of heat, stop now. If too weak, add another 1/4 of the jalepeno and blend again. Taste again. Add jalepeno until it reaches your desired heat level. Set aside for assembly of nachos.
Other Toppings Needed:
2 bags Tortilla chips
2-3 cups shredded Monterey Jack cheese (or your fav melty cheese)
2 cans black beans, drained and rinsed
Pico de Gallo
Pico de Gallo
2 tomatoes, seeded and diced
1 TBSP cilantro, minced
1 TBSP onion, diced
Mix together all ingredients and set aside
Preheat oven to 350* F. Place one layer of tortilla chips on a cookie sheet. Top with shredded pork, beans, and cheese. Repeat by adding a second layer to the nachos. Bake uncovered for about 10 minutes, or until cheese is melted. Remove from oven, and top with pico de gallo. Serve with the cilantro tomatillo sauce.