Chipotle Honey Balsamic Pulled Pork Nachos

Okay, Mother Nature. Today is the last day of September. That means that fall should be underway, and 90 degree temps should be fading away. Just wanted to let you know, in case you didn’t get the memo.

Now that we got that out of the way, let’s talk about these nachos!! Awhile back I made these taquitos, and the pork was so good I wanted to make it again. So, I made it to stuff inside baked sweet potatoes. But it makes a lot of pulled pork and there were leftovers. I also had a hankering for nachos. So, naturally, I had to combine the two cravings and use up the leftover pulled pork, right??

Naturally.

Ingredients

• 2-3 lb pork shoulder or butt
• salt and pepper, to taste
• 2 tsp dried thyme leaves
• 3 Tbsp honey
• 1/4 cup balsamic vinegar
• 3 Tbsp crushed chipotles in adobo sauce (or you can use whole and dice them if you prefer)
• 3 Tbsp orange juice
• 1 15 oz can black beans, drained
• 1 tsp garlic powder
• 1 tsp cumin
• salt and pepper, to taste
• Tortilla chips

For topping

• Shredded cheese (I used a Mexi-blend)
• Salsa
• Guacamole
• Diced Tomatoes

Preparation

1. Trim pork of excess fat and place in your slow cooker. Sprinkle salt, pepper, and thyme on top.
2. In a small bowl, combine the honey, balsamic vinegar, chipotles in adobo, and orange juice. Mix well and pour over the top of the pork in the slow cooker.
3. Cover and cook on high for 3-4 hours or low for 6-7 hours. When done it will shred easily with a fork. You can use two forks to shred or remove from slow cooker into the bowl of a stand mixer and shred with the paddle attachment on medium speed. Usually the later is my preferred method, but it was so fall-apart-ready that it was super easy with forks and took just a couple of minutes!
4. Once shredded allow to cook for an additional 5-10 minutes to soak up the flavor from the juices in the slow cooker.
5. Meanwhile, place the beans, garlic powder, and cumin in a small saucepan and heat over medium heat, and stir until just heated through.
6. To assemble, place tortilla chips on a plate (or plates) and top with a  spoonful of beans, a heap of pulled pork, shredded cheese, salsa, a dollop of guacamole, and a few diced tomatoes. Voila! It’s dinner in a snap!