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1
Place pork shoulder in the crock of a slow cooker.
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2
Spread onion slices over the roast.
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3
Combine chili powder, salt, garlic, chicken stock, and lime juice in a small bowl.
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4
Pour this mixture over the pork shoulder.
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5
Cook pork shoulder on low for 6-8 hours or until shoulder is tender and pulls apart easily.
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6
Remove shoulder from crock and place in a large bowl.
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7
When cool enough to touch, shred the meat.
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8
Strain the cooking liquid, discarding onions.
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9
Reserve 1/3 cup of cooking liquid and mix it with the barbeque sauce.
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10
Stir this into the shredded meat.
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11
Set meat aside and keep warm.
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12
In a large saucepan, melt butter over medium-high heat.
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13
Gradually whisk in flour.
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14
Cook for 2-3 minutes, stirring constantly.
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15
Do not allow the flour to brown.
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16
Slowly stir in milk, continuing to whisk until mixture is smooth and does not contain any lumps.
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17
Add the green chilies and bring the sauce to a boil.
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18
Continue to cook for about 5 minutes or until the sauce has thickened, stirring constantly.
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19
Remove from heat.
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20
Add the cheddar, salt, and cayenne pepper.
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21
Stir until sauce is smooth.
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22
Preheat the oven to 400 F. Arrange tortilla chips in a thin layer in a 9 x 10 casserole dish or on a large baking sheet.
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23
Spread pulled pork evenly over chips, drizzle chili cheese sauce over pulled pork and top with half of the Monterey Jack cheese.
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24
Place in the oven and bake until cheese is melted, about 8-10 minutes.
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25
Garnish nachos with sour cream, green onions, pickled jalapenos, black olives, and remaining cheese.
