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Root Beer Pulled Pork Nachos

I count on my slow cooker to do the honors when I have a house full of summer guests. Teenagers especially love DIY nachos. Try cola, ginger ale or lemon-lime soda if you’re not into root beer. —James Schend, Taste of Home Deputy Editor
  • Total Time
    Prep: 20 min. Cook: 8 hours
  • Makes
    12 servings

Ingredients

  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 1 can (12 ounces) root beer or cola
  • 12 cups tortilla chips
  • 2 cups shredded cheddar cheese
  • 2 medium tomatoes, chopped
  • Optional: Pico de gallo, chopped green onions and sliced jalapeno peppers

Directions

  • In a 4- or 5-qt. slow cooker, combine pork roast and root beer. Cook, covered, on low until meat is tender, 8-9 hours.
  • Remove roast; cool slightly. When cool enough to handle, shred meat with 2 forks. Return to slow cooker; keep warm.
  • To serve, drain pork. Layer tortilla chips with pork, cheese, tomatoes and optional toppings as desired. Serve immediately.
Test Kitchen tips:
  • The cooked, cooled meat can be frozen in freezer containers for up to four months. Just be sure the cooking liquid covers the meat so it doesn't dry out. To use, partially thaw in refrigerator overnight, then reheat in the microwave or on the stovetop.
  • We tested this recipe with regular root beer, not diet or low-calorie.
  • Don't like root beer? Try cola, ginger ale or lemon-lime soda.
  • Nutrition Facts
    1 serving: 391 calories, 23g fat (8g saturated fat), 86mg cholesterol, 287mg sodium, 20g carbohydrate (4g sugars, 1g fiber), 25g protein.

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