Pulled pork nachos - from the crock pot

To prepare the pork loin roast, make sure to trim it to be the size that will fit in your crock pot. My roast was about 5 pounds. Rub the pork roast with a BBQ Rub of your choice and a little cayenne pepper. Wrap in plastic wrap and refrigerate over night.
In the morning, spray your crock pot with cooking spray. Lay the roast in, fat side up. Rub a little brown sugar on the top of the roast. This will make a nice little crust when the fat and sugar melt and begin to drip into the roast.
Add a about 1/3 cup of apple cider vinegar (or apple juice would do fine), 1 beer, and 1/2 cup of water. I added about 5 dashes of liquid smoke to give it that extra BBQ feel but this is totally optional.
Put your crock pot on low, cover, and cook for about 8 hours. If you can still remove the pork from the crock pot, pull it out and shred it on a cutting board. Depending on the cut of your meat, this may be difficult because it could already be falling apart. But, if you need to shred it in the crock pot, just drain some of the liquid and fat. Sprinkle a little more seasoning on the pork and mix it up.
Add in your bbq sauce and turn on high for 10 minutes.
Lay your nachos in a flat layer. Top with cheese and all other ingredients, except for sour cream. Pop in the oven or under the broiler for 7 minutes.

Nacho topping ingredients:
Red onion
Green Onion
Sour Cream
Monterray jack cheese
jalapeno or jarred pepperoncini peppers

BBQ Sauce:
1 tbsp garlic
2 tbsp honey
1 cup of sweet baby rays
1 tbsp red wine vinegar
1/4 cup of worsteshire
1/2 jar spicy black bean dip
1/2 cup of ketchup
1 cup of apple juice
1 tbsp balsamic vinegar
Dash of cayenne
1 tsp Hungarian paprika
1 tsp black pepper
1 tsp salt
3 chipotles in adobo sauce

If you do t have all these items, my suggested store bought sauce would be the original sweet baby rays.

Enjoy.
Julianne