Slow cooker BBQ pulled pork nachos

Macros (makes 6 servings):

 Protein: 65
    Carbs: 86
         Fat: 86
Calories: 1378

 Grocery List:

• Pork Shoulder – 42 oz (~2.6 lbs)
• BBQ sauce – one 18 oz bottle (I used Sticky Fingers Sweet Kentucky Bourbon)
• Root beer – one 16 oz bottle (I used A&W)
• Onions – two medium sized
• Tortilla chips – two 10 oz bags (I used Organics yellow corn tortilla chips)
• Shredded Mexican cheese – two 8 oz bags
• Daisy Lite Sour cream – one 16 oz container
• Guac – one 10 oz container (I used Star Market fresh made guac)
• Pico de gallo – one 10 oz container (I used Star Market fresh made pico)
• Green onions – one stalk
• Seasonings – garlic powder, onion powder, paprika, salt, pepper, old bay, Rendezvous famous seasoning

Directions:

1. Spray the inside of a slow cooker with non-stick spray
2. Peel one onion. Slice in half and add to slow cooker. Peel & dice the other onion and save as a nacho topping.
3. Add pork shoulder to the slow cooker along with the seasonings and root beer
4. Cook on high for 5 hours
5. Remove from the slow cooker and place the pork in a large bowl. Shred the pork and toss with the whole bottle of BBQ sauce. Set aside.
   
           Pro tip: Use bear paws to shred!
   
   
6. Assemble the nachos the day of consumption
   – Pre-heat oven or toaster oven to 400 ºF
   – Line a small baking sheet with foil. Spray with non-stick spray
   – Add 2 servings of tortilla chips. Spread evenly.t
   – Top with 2 servings of shredded cheese and 7 oz of the pulled pork
   – Cook in the oven for 5 mins
   – Add guac, sour cream, diced onions, chopped green onion, and pico de gallo as toppings
   
           Pro tip: I made my nachos in the toaster oven
          (Model: Panasonic NB-G110P)