Pulled Pork Nachos
These crock pot pulled pork nachos are a game day favorite! They are seriously simple, but taste like you've spent hours making them.
Clean the pork and pat dry. Add the pork rub to the shoulder and season all over.
Place the pork shoulder into the crock pot and set the temperature to low.
Add in the vegetable broth and cook on low for 8-10 hours.
Remove from slow cooker and shred the pork.
Top the nachos with the shredded pork, pico de gallo, shredded cheese, and sour cream if desired.
Calories: 255kcal | Carbohydrates: 35g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 646mg | Potassium: 139mg | Fiber: 2g | Sugar: 3g | Vitamin A: 520IU | Vitamin C: 2.5mg | Calcium: 180mg | Iron: 3.5mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
Share a photo, mention @pinkwhenjen, and tag #pinkwhen on Instagram and in your Instagram Story. Don't forget to RATE this recipe once you've made it!!