Carnitas (pulled pork) Nachos:
This recipe is really quite simple. It's not traditional carnitas (cooked in lard), but they are still very delicious and make a cheap piece of pork shine like a tenderloin. To start these nachos, you first need to slow cook the pork like you would for pulled pork. For our recipe, whisk together in the slow cooker: 1 tablespoon siracha sauce, 1/4 cup barbeque sauce or ketchup, 1/2 cup apple cider vinegar, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 head of garlic sliced in half (don't worry about peeling it).
Once sauce is mixed, put in a 4-6 pound pork shoulder (or Boston butt, with or without a bone); stir it around so it gets coated in the sauce (hard to do in our's because our slow cooker is small). Then fill the cooker with enough water to bring the liquid to the top. Put the lid on and cook on high for 5-6 hours or low for 10-12 hours.
After it's ton, it'll be completely fork tender (don't worry if the liquid looks greasy, you're going to strain it). Let cool for at least an hour before handling.
Pour entire contents in a strainer and pull out bone (if there is one) and garlic pieces and any pieces of fat if there any. Pull the pork apart with tongs or two forks (if it doesn't easily pull, then it wasn't cooked long enough!). Mix with favorite barbeque sauce and you're ready for pulled pork sandwiches, quesadillas, or in this case nachos! (More pictures to come of the nachos.)
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