First you are going to need some banh mi pork. I’ve got you covered there and just have you make it in the slow cooker. You could also make it the “hard way” and toss it in the oven at 350 degrees for 2 hours instead, but you know, whatever floats your boat. From there it’s as easy as nachos can be. Next thing you’ll know you will have a skillet of nachos in front of you covered in tasty meat and vegetables. It’ll rock your world and you’ll never look at nachos the same way again! Prep Time: 5 minutesSlow Cooker Time: 8 hours on lowPost Slow Cooker Time: 15 minutesYield: Serves 4 to 6 Ingredients 1 (2-3 lb) pork butt roast1 cup chicken broth1/4 cup soy sauce2 TB fish sauce1/2 tsp ground ginger3 cloves garlic, crushed2 large carrots, julienned or shredded1/4 cup rice vinegarjuice of 1 lime1 bag tortilla chips2 cups shredded mozzarella cheese1 cucumber, sliced3 cups fresh cilantro leaves1 jalapeno, thinly sliced Instructions
- Place the pork butt into a 6 quart slow cooker.
- Pour in chicken broth, soy sauce, fish sauce, and stir in ginger and garlic.
- Cover and cook on low 8 to 10 hours.
- Meanwhile, in a small bowl, combine carrots with rice vinegar. Cover, and refrigerate until ready to serve.
- When meat is finished, shred pork and stir in lime juice.
- Lay out chips in the bottom of a heavy, oven-safe skillet. Sprinkle half the cheese over the chips. Spread 1 cup of the meat over the chips and sprinkle with remaining cheese. Put skillet into oven on the broil low setting. Watch closely and remove when cheese is melted.
- Top with carrot mixture, cucumber slices, cilantro leaves, and jalapeno slices, and serve. Ever get out your garlic and it has a green center? It happens all the time. That green center is completely edible, but it adds bitterness to the garlic. If you end up with a green clove you can deal with it pretty easily. Follow this self-explanatory picture tutorial to get it right out. Just cut the clove in half and peel the green portion right out. Δ Δ
