1 – 2lb Pork Shoulder/Butt
3 Tbs SplenDishes House Blend
½ lb bacon, chopped and cooked until crispy
1 lb Cheddar Cheese, shredded
1 – 14oz can Black Beans, drained
Pickled Jalapeno Slices
Green Onion, sliced (optional)
Black Olives, sliced (optional)
At least 8 hours ahead, rub pork butt/shoulder with SplenDishes House Blend. Place in slow cooker (no liquid needed) and cook on low for about 7 hours. Remove from cooker, place on baking sheet and let cool. Once cooled, shred entire roast using 2 forks. Set aside.
Preheat oven to 350 degrees.
Place chips out on baking sheet, approximately in the size of the platter you will be using to serve your nachos. Sprinkle cheese and black beans in and around the chips. Top with pulled pork. Drizzle with SplenDishes Jacked Up BBQ Sauce and place in oven for about 10 minutes, until cheese is melted.
Transfer chips by sliding off baking sheet onto serving platter.
Sprinkle with chopped tomatoes, pickled jalapenos, sour cream, sliced olives, bacon and green onions.