1 (2 lb.) pork loin
2 lbs. shredded Monterey Jack cheese
1 bag corn tortilla chips
1 small jar sliced jalapeño peppers (optional)
1 bottle Barbecue Sauce

Place pork loin in crock pot with one cup water. Cook on high for 2 or 3 hours or until meat is fork tender or shreds easily with a fork. Remove pork loin from crock pot and tear, or shred, apart with fork.

Line microwave safe plate with tortilla chips. Cover tortilla chips with shredded pulled pork. Cover nachos with shredded cheese. Top with sliced Jalapeño peppers if desired.

Place in microwave and nuke for one minute. Turn plate & nuke for one more minute or until cheese is nice and melted. Remove nachos from microwave and pour barbecue sauce over nachos.

Serve and enjoy!

Submitted by: Tina Gregory