Shoup’s Porky Nachos

Ingredients

4 cups cooked Indiana Kitchen pulled pork

1 bag (14 oz.) tortilla chips

1 bottle (20 oz.) Shoup's Signature BBQ Sauce

1 can (15 oz.) nacho cheese

1 container (8 oz.) sour cream

1 bunch green onions chopped into thin rings

1 cup black olives chopped into thin rings

2 to 4 jalapenos choppd into thin rings

Serving: 6

Instructions

1. *This recipe assumes the pulled pork has already been prepared. For a recipe to turn Indiana Kitchen's pork shoulder into delicious pulled pork, see here: https://indianakitchen.com/recipe/slow-cooker-pulled-pork/

2. Preheat oven to 450 degrees F.

3. Spread half of the chips in a single layer on a baking sheet. Top with half of the nacho cheese. Repeat, using the remaining chips and cheese to form a second layer of each.

4. Place in oven for 5 to 10 minutes, or until cheese begins to bubble.

5. Remove from oven and top with pulled pork, green onions, black olives, jalapenos, sour cream and BBQ sauce, as much as desired. Enjoy!