Some of my favorite things all packed into one pile of deliciousness.
How can you go wrong with bacon and pulled pork slathered in barbecue sauce then spooned over tortillas, sprinkled with green onions then topped with cheese. Add a few more goodies and it's a complete meal.
1 pound thick sliced bacon, cut into bite sized pieces
1 pork shoulder
1 bunch green onions
Shredded cheese (either cheddar or Monterey Jack, or a combo of both)
1/2 avocado, diced
1 jar nacho jalapeno's
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Step 1: Slow Cookin'
Rub the pork shoulder with some liquid smoke and any bbq rub you may like (optional) then place in the slow cooker. Add the bacon and cook on medium low until the pork reaches an internal temperature of 145 degrees.
Step 2: The Bacon
I cooked the bacon with the pork just to make sure all the flavors blended but after several hours of slow cooking the bacon needed crisping up. When the pork was done I put it on a cutting board to shred and put the bacon in a saute pan to cook a little longer so it would get crisp.
Preheat oven to 350 degrees.
While the bacon is cooking, shred the pork and put in a bowl with a bottle of barbecue sauce.
When the bacon is ready, drain the fat and add to the pork mixture.
Give it all a good stir so it's all covered in the sauce.
Step 3: Putting It All Together
In a 9"x13" pan lay down a good layer of tortilla chips.
Then the bacon & pork mixture.
Top with some sliced green onions.
Add the cheese on top.
Bake for about 15-20 minutes or until the cheese is melted.
Step 4: Finishing Touches
When it comes out of the oven top with diced avocado, jalapenos and sour cream.
You won't be disappointed.
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