1/3cupcider vinegarlime juice works as an alternative
1bag tortilla chips
8ozMonterey Jack cheeseshredded (about 2 cups)
Simple Pico de Galloseparate recipe coming soon
Guacamoleseparate recipe coming soon
Mix the Marinade ingredients above in a bowl together, then place the pork into the slow-cooker with the Marinade on a Low setting, and let the mixture cook for at least 4 hours. If you have time, we'd recommend the longest setting on your slow cooker for the most tender meat output.
When the meat is nearly done cooking, you can layer the tortilla chips in a baking sheet or oven-safe plate / board. Preheat the oven to 375 degrees. Evenly distribute the chips with a generous layer of cheese.
Place the nachos in the oven for 5 to 7 minutes, or until the cheese has melted.
Once the meat is done cooking, pull it apart with a fork and douse it back in the Marinade sauce for optimal moisture. Mix and then place an appropriate amount of the meat onto the nachos.
Add green onion, sour cream, guacamole, and pico de gallo. Serve immediately with sides like warm baked beans, cole slaw, biscuits, and beer.
Critically, it's important to note that 3lbs will create an excess of meat compared to the amount of nachos in the recipe portion below. For a single plate serving 2 to 4 people, be prepared to have leftovers. Alternatively, you might consider dividing that part of the recipe by 2.