Hearty Pork & Black Bean Nachos

• 1 package (4 ounces) beef jerky
• 3 pounds pork spareribs, cut into 2-rib sections
• 4 cans (15 ounces each) black beans, rinsed and drained
• 4 cups beef broth
• 1 cup chopped onion
• 6 bacon strips, cooked and crumbled
• 4 teaspoons minced garlic
• 1 teaspoon crushed red pepper flakes
• Tortilla chips
• Optional toppings: shredded cheddar cheese, sour cream, thinly sliced green onions, pickled jalapenos and chopped tomatoes

1. Place beef jerky in a food processor; pulse until finely ground. Place ribs in a 5- or 6-qt. slow cooker; top with jerky, beans, broth, onion, bacon, garlic and pepper flakes. Cook, covered, on low 6-8 hours or until meat is tender.
2. When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to slow cooker. Strain pork mixture; discard juices. Serve with chips and toppings as desired.
3. Freeze cooled shredded meat mixture with juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Strain pork mixture; discard juices. Serve with chips and toppings as desired.

beef jerky, pork spareribs, black beans, beef broth, onion, bacon, garlic, red pepper, tortilla chips, cheddar cheese

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