Garnish: 2 tablespoons chopped cilantro OR chopped parsley
Make the Slow Cooker Pulled Pork
Lay out the onions and garlic evenly throughout the bottom of the slow cooker.
Pour the chicken broth into the slow cooker.
In a small bowl, combine the brown sugar, chili powder, cumin, cinnamon, and salt until fully blended.
Rub spice blend all over the pork cubes, then place the pork on top of the onions and garlic in the slow cooker.
Cook on high for 5-7 hours, or on low for 7-9 hours.
When the pork is cooked it will come apart fairly easily with two forks. Turn off the slow cooker, and slowly drain out the liquids over a strainer in a sink.
Using two forks, pull apart the pork in the slow cooker until all of the pork is shredded.
Pour our homemade BBQ sauce or the BBQ sauce of your choice over the pork and mix together until all of the pork is fully coated. Add more sauce as needed.
Assemble the nachos
Preheat oven to 325 degrees.
On an oven-safe large platter or a rimmed baking sheet, spread out the tortilla chips into one layer, with chips overlapping.
Take spoonfuls of the BBQ pulled pork and use either a spoon and fork or nature's best kitchen tools - your (washed, clean, possibly gloved) hands! - to spread evenly over the tortilla chips.
Sprinkle red onions evenly over the nachos, then sprinkle the black olives and the green onions. If you are using diced jalapeños, now is the time to add those to the mix.
Then, if you'd like, top with cheddar cheese or a dairy-free cheese alternative.
Place oven-safe platter or rimmed baking sheet of nachos into the oven for just a couple of minutes, just until the cheese melts. Remove from the oven and garnish with chopped cilantro or chopped parsley.
Serve immediately with a side of salsa and sour cream.
Find the original recipe and more recipes, food, wine and travel tips at UrbanBlissLife.com