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1
Into a slow cooker, place the quartered onions.
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2
In a small bowl, whisk together the brown sugar, chili powder, garlic powder and salt.
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3
Rinse the pork shoulder and pat dry with paper towels.
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4
Rub the pork shoulder with the brown sugar mixture, coating it in its entirety.
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5
Place the pork shoulder into the slow cooker on top of the onions.
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6
Pour 1 cup of the BBQ sauce on top of the pork, put the lid on and cook on high for 4 hours or low for 8-10 hours.
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7
Once the pork has cooked, remove the meat from the slow cooker and shred it with 2 forks.
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8
Set aside.
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9
Preheat your oven to 400 F. In an oven-safe, 12-inch skillet, place one layer of corn tortilla chips.
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10
Top the chips with 3/4 cups of pulled pork.
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11
Drizzle 2 tablespoons of the remaining BBQ sauce onto the pork.
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12
Top the pork with 1/2 of each cheese.
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13
Repeat with another layer of chips, pork, BBQ sauce and cheeses.
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14
Top the second layer of cheeses with black beans and jalapeno rings.
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15
Top with a little more cheese if youd like.
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16
Put the skillet into the oven.
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17
Bake the nachos for 8-10 minutes or until the cheese is melted.
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18
Remove from oven and top with additional BBQ sauce, avocado and cilantro.
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19
Serve immediately with sour cream and pico de gallo.
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20
Enjoy!
