Pulled Pork Nachos

• 1 teaspoon garlic powder
• 1 teaspoon mesquite seasoning
• 1/4 teaspoon pepper
• 1/8 teaspoon celery salt
• 3 pounds boneless pork shoulder butt roast
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 1 medium onion, chopped
• 1 can (16 ounces) baked beans
• 1 cup barbecue sauce
• 1 cup shredded cheddar cheese
• Corn or tortilla chips
• Optional toppings: Chopped tomatoes, shredded lettuce and chopped green onions

1. In a small bowl, mix seasoning ingredients. Place roast in a 5- or 6-qt. slow cooker; rub with seasonings. Add peppers and onion. Cook, covered, on low 8-10 hours.
2. Remove roast; cool slightly. Strain cooking juices, reserving vegetables and 1/2 cup juices; discard remaining juices. Skim fat from reserved juices. Shred pork with 2 forks.
3. Return pork, reserved juices and vegetables to slow cooker. Stir in beans, barbecue sauce and cheese; heat through. Serve over chips with toppings as desired.
4. Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

garlic, mesquite seasoning, pepper, celery salt, pork shoulder butt roast, green pepper, sweet red pepper, onion, beans, barbecue sauce, cheddar cheese, tortilla chips, tomatoes

Taken from www.tasteofhome.com/recipes/pulled-pork-nachos/ (may not work)