Pulled Pork Nachos With Pineapple Salsa

• 1 cup chicken stock
• 1/2 cup orange juice
• 2 tablespoons white vinegar
• 1/2 cup chipotle chile in adobo, diced
• 3 garlic cloves, chopped
• 1 teaspoon cinnamon
• 1 teaspoon ground cumin
• 2 lbs boneless pork loin
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 12 ounces tortilla chips
• 2 2 lbs chihuahua cheese or 2 lbs cheddar cheese
• 3 cups pineapple salsa (I use Pineapple Salsa with a little jalapeno added)
• 1/4 bunch cilantro, chopped

1. Mix chicken stock through cumin.
2. Rub pork with salt and pepper. Pour checked stock mixture over pork. Cover with foil. Roast in 350 degree oven for 2 1/2 hours.
3. Remove foil and roast 30 minutes more. Remove from oven and rest for 30 minutes. Shred pork and mix with any remaining stock mixture.
4. Put chips on baking sheet and cover with cheese. Place in oven until cheese melts.
5. Sprinkle pork over chips. Garnish with salsa and cilantro. Serve hot.
6. Note: I made the pork ahead of time and reheated when ready to serve.

chicken stock, orange juice, white vinegar, chipotle chile, garlic, cinnamon, ground cumin, pork loin, kosher salt, black pepper, tortilla chips, cheese, pineapple salsa, cilantro

Taken from www.food.com/recipe/pulled-pork-nachos-with-pineapple-salsa-520922 (may not work)