I came upon this recipe on a fun-filled weekend that left no time to cook. Two small pork roasts were recently purchased from my DDS (Deep Discount Store) and sitting in my freezer. They were a bit too small to make a dish that would last a few servings.
So I spied this one and didn't have high hopes, but it was way too easy and would get something on the table in flash when I returned home later that day.
I can tell you I was beyond pleasantly surprised. In fact, plans are underway to make this more often. The subtle sweetness of the pork blends exceptionally well with the sharp cheddar. All of your favorite toppings then add even more tasty pleasure when you bite into each chip.
1 boneless pork roast about 3 lb.
1 can (12 ounces) root beer
12 cups tortilla chips
2 cups shredded cheddar cheese
2 medium tomatoes, chopped
Pico de gallo, guacamole, chopped sweet onions, lettuce, and sliced jalapeno peppers, optional
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 two forks. Return to slow cooker; keep warm.
To serve, drain pork. Layer tortilla chips with pork, cheese, tomatoes and, if desired, optional toppings. Serve immediately.
So I spied this one and didn't have high hopes, but it was way too easy and would get something on the table in flash when I returned home later that day.
I can tell you I was beyond pleasantly surprised. In fact, plans are underway to make this more often. The subtle sweetness of the pork blends exceptionally well with the sharp cheddar. All of your favorite toppings then add even more tasty pleasure when you bite into each chip.
1 boneless pork roast about 3 lb.
1 can (12 ounces) root beer
12 cups tortilla chips
2 cups shredded cheddar cheese
2 medium tomatoes, chopped
Pico de gallo, guacamole, chopped sweet onions, lettuce, and sliced jalapeno peppers, optional
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 two forks. Return to slow cooker; keep warm.
To serve, drain pork. Layer tortilla chips with pork, cheese, tomatoes and, if desired, optional toppings. Serve immediately.
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