Apple BBQ Pulled Pork NachosSnap Fitness
For the BBQ Sauce:
2 cups tomato sauce
1 1/2 cups unsweetened apple cider
6 tablespoons minced chipotle peppers in adobo sauce
4 tablespoons honey
4 tablespoons Worcestershire sauce
2 teaspoons paprika
1 1/2 lb. pork loin
1/2 cup chicken broth
11 ounces tortilla chips
1 green pepper, chopped
3/4 cup cheddar cheese
3/4 cup Monterey jack cheese
- Add all of the BBQ sauce ingredients to a small pot and whisk until smooth.
- Turn the heat to medium-high and once bubbling, whisk, turn the heat to low and cover. Let it simmer for about 15 minutes, stirring occasionally until desired thickness is achieved.
- Place pork loin and chicken broth in a slow cooker. Drizzle BBQ sauce on top and cook on high for 3 hours or low for 5 hours. Shred with a fork.
- Preheat oven broiler. Line nachos on a cookie sheet and top with pork, green peppers and cheese. Broil until cheese is melted, about 3-5 minutes. Top with additional BBQ sauce. (You can reserve leftover sauce in the fridge for a few weeks.)