Southwestern Nachos

This recipe is in it's original form. I always 1/2 it! The way the pork roast is done w/the apple juice, garlic and bbq sauce is amazing! It's now the only way we do bbq meat in the crockpot!

Kyle and I eat almost the whole pan of this in one sitting. My kids don't overly love it, but that's okay.. there's always cold cereal!

2 boneless whole pork loin roasts (3 ½ lbs each)

1 c unsweetened apple juice

6 garlic cloves, minced

1 tsp salt

1 tsp liquid smoke

2 ½ c bbq sauce, divided

1/3 c packed brown sugar

2 tbsp honey

1 pkg 11 oz tortilla chips

1 ½ c frozen corn

1 can black beans, rinsed, drained

1 med tomato, seeded, chopped

1 med red onion

1/3 cup minced fresh cilantro

1 jalapeno pepper, seeded, chopped

2 tsp lime juice

1 pkg (16 oz) velveeta, cubed

2 tbsp milk

Cut each roast in ½, place in two 5 qt. slow cookers. Combine apple juice, garlic, salt & liquid smoke. Pour over meat. Cover and cook on low 7-8 hours. Shred w/forks, place in large bowl. Stir in 2 cups BBQ sauce, brown sugar & honey. Divide tortilla chips between 2 greased 9x13” top w/pork mixture. Combine corn, beans, tomato, onion, cilantro, jalapeno, &lime juice. Spoon over pork mixture. Bake, uncovered, at 375 for 15-20 min. In sauce pan, melt cheese w/milk, Drizzle sauce and remaining sauce over nachos.