Ingredients
2 boneless whole pork loin roasts (3-1/2 pounds each)1 cup unsweetened apple juice6 garlic cloves, minced1 teaspoon salt1 teaspoon liquid smoke, optional2-1/2 cups barbecue sauce1/3 cup packed brown sugar2 tablespoons honey1 package (16 ounces) tortilla chips1-1/2 cups frozen corn1 can (15 ounces) black beans, rinsed and drained1 medium tomato, seeded and chopped1 medium red onion, chopped1/3 cup minced fresh cilantro1 jalapeno pepper, seeded and chopped2 teaspoons lime juice1 package (16 ounces) process cheese (Velveeta), cubed1/4 cup 2% milk
Preparation
Cut each roast in half; place in two 5-qt. slow cookers. Combine the apple juice, garlic, salt and, if desired, liquid smoke; pour over meat. Cover and cook on low 7-8 hours or until tender.
Preheat oven to 375°. Shred pork with 2 forks; place in a very large bowl. Stir in barbecue sauce, brown sugar and honey. Divide tortilla chips between 2 greased 13x9-in. baking dishes; top with pork mixture. Combine corn, beans, tomato, onion, cilantro, jalapeno and lime juice; spoon over pork mixture. Bake, uncovered, 15-20 minutes or until heated through.
Meanwhile, in a small saucepan, melt cheese with milk. Drizzle cheese sauce over nachos.
