Spicy Dr. Pepper Pork Nachos.

I won't lie to you. These nachos are freaking amazing. You should probably make them like tomorrow. Or tonight. Or this morning? (I don't know what time it is there... sheesh! Take it easy!)

Anyways, I probably ate these for ten days straight for lunch. As in, I would run out of chips or avocado and have to run to the store for that sole item, just so I could have them for lunch again. Because sometimes you've just gotta.

Also, here's a quick note about the pork: be sure that you buy the cut of meat that she specifies in her recipe. It makes all of the difference!! I cooked mine in my crock pot on low overnight, and it was literally falling apart the next morning. And also, it makes a TON of meat. Like, four bags in your freezer and two to your neighbors and one in your fridge. I was finding all kinds of ways to use it up! Hence, the nachos.  

And now, the recipe!

1/2 cup shredded spicy Dr. Pepper Pork (Find the bomb recipe HERE)
2 cups tortilla chips, or maybe more, if your feeling crazy
1/4 cup shredded cheddar cheese
1/2 an avocado
1 T lime juice
1 T salsa
Trader Joes cilantro vinagerette dressing (If you don't have this, it's not a big deal. But actually, it is. IT IS THE BEST)

Dice (or slice) your avocado and mix with lime juice and salsa. Then layer your chips on a small plate, and top with pork and cheese. Nuke for 45 seconds ish.  When the meat is heated and the cheese is melted, top nachos with avocado & salsa mixture. Then drizzle the cilantro lime dressing on top of the whole pile of goodness.

Drool.

Enjoy!

(we also loved this meat in carnitas & sliders!)