INGREDIENTS:

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

DIRECTIONS:

1. Add all of the BBQ sauce ingredients to a small pot and whisk until smooth.
2. 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.
3. 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.
4. 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.)