Pulled Pork Barbecue Nachos

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1/2 teaspoon kosher salt
• 3 cups (12 oz.) shredded Monterey Jack cheese
• 1 pound smoked pulled pork
• 1 cup bottled vinegar-based barbecue sauce
• 1 (15-oz.) can black beans, drained and rinsed
• 1 (12-oz.) package blue corn tortilla chips
• 3 plum tomatoes, seeded and diced
• 1/4 cup finely chopped fresh cilantro
• 1/2 cup sour cream
• 1/2 cup guacamole
• 1/4 cup pickled sliced jalapeno peppers

1. Melt butter in a medium saucepan over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook, whisking constantly, until mixture is thickened and bubbly. (Be careful not to scorch milk.) Stir in salt. Remove from heat, and stir in cheese until blended and smooth; keep warm.
2. Combine pork and barbecue sauce in a medium saucepan. Cook over medium heat, stirring occasionally, 2 to 3 minutes or until thoroughly heated; keep warm. Cook beans in a small saucepan over medium heat, stirring occasionally, 2 to 3 minutes or until thoroughly heated; keep warm.
3. Arrange half of chips in a single layer on a large serving tray. Layer with half each of beans, pork mixture, tomato, and cilantro. Drizzle with 1 cup cheese sauce. Repeat layers with remaining chips, beans, pork mixture, tomato, and cilantro. Drizzle with 1 cup cheese sauce. Top with sour cream, guacamole, and jalapeno peppers. Serve with remaining cheese sauce.

unsalted butter, flour, milk, kosher salt, shredded monterey jack cheese, pork, bottled vinegar, black beans, tortilla chips, tomatoes, fresh cilantro, sour cream, guacamole, peppers

Taken from www.myrecipes.com/recipe/pulled-pork-barbecue-nachos (may not work)