Ingredients (one serving):

• Smokin Jon’s Smokey Maple BBQ Sauce (2 cups)
• Pork shoulder roast
• Salt & pepper
• Corn tortilla’s (8, cut in four)
• Cooking oil
• Monterey Jack cheese (1 cup)
• Diced tomato (1 small)
• Red onion (1 small, diced)
• Green onion (1x, chopped)
• Sour cream (3 Tbsp)

How to prepare:

• Deep fry tortilla’s until golden brown (or use store bought nacho chips); set aside to cool
• Salt and pepper pork; add a small amount of cooking oil to pressure cooker and sear
• Add 1 ½ cups of BBQ sauce; cook for 2 hours
• Take out pork and rest for 15 minutes; shred with two forks; add to bowl and toss with ¼ cup of BBQ sauce
• One layer of nachos on round pan and sprinkle 1/2 cup of cheese, add pulled pork, onions, tomatoes, and remaining cheese
• Broil nachos on middle oven rack until cheese is melted and nachos are golden brown
• Take out of oven and drizzle with remaining BBQ sauce and green onion; serve with sour cream