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Tailgater Nachos

Source of Recipe


From "Our Sweet Basil Kitchen" by Cade and Carrion Cheney



List of Ingredients



• 1 (1.5- to 2-pound) pork butt or shoulder roast
  
• 1 Tbsp salt plus more for seasoning potatoes
  
• 4 russet potatoes, cut in half and sliced thin
  
• Olive oil
  
• Shredded Colby Jack cheese
  
• 1 pound bacon, cooked crisp and crumbled
  
• Sour cream
  
• Barbecue sauce
  
• Chopped cilantro
  






Instructions



1. Sprinkle pork roast liberally with up to 1 tablespoon salt, place in slow cooker and cook on low 8 hours, until tender and falling apart.
   
   
2. Thirty minutes before serving, heat oven to 450 degrees F.
   
   
3. Drizzle a little olive oil on a cookie sheet and toss the sliced potatoes in the oil. Sprinkle a little salt on top and bake 10 to 15 minutes, flipping halfway, until golden and tender.
   
   
4. While potatoes bake, shred the pork. Layer the potatoes, pork, cheese, and bacon in a cast-iron skillet or on a cookie sheet, finishing with cheese on top, and broil on high until melted and gooey.
   
   
5. Sprinkle additional bacon on top, along with sour cream, barbecue sauce, and cilantro as desired.
   
   
   Serves 6