These Hatfield Pulled Pork Nachos (Slow Cooker) are a surprisingly easy slow cooker recipe that is perfect for the big game! Smothered with a simple creamy cheese sauce, friends and family will be licking their fingers after each bite!
Add your roast, sliced onion and 1/2 cup of water to a slow cooker and cook on low for 6-7 hours or (high for 4 hours) until an internal temperature of 200°F has been reached.
Make your cheese sauce at least an hour or two before your pork is done so it has time to cool a bit. Add all ingredients to a sauce pan with a lid set over the LOWEST heat setting! Be patient. Stir while scraping the bottom of the saucepan every 5 minutes so the cheese does not burn. Sauce should fully melt in about 20 minutes. Do NOT boil your cheese. Set aside when fully melted.
Remove roast from the slow cooker (leaving the juices in) and once cool enough, use two forks to pull apart the pork until it is all broken down. Add pork back to the slow cooker juices and onions and stir. Keep setting on warm until ready to assemble nachos.
When ready to assemble. Reheat you cheese sauce quickly in the saucepan or microwave. Spread your tortilla chips onto a large dish. Sprinkle the pork all over chips followed by the cheese sauce. Finish your nachos with jalapenos, scallions and cotija cheese. Serve hot!
*You do not want your cheese sauce boiling hot when topping your nachos. The hotter it is, the more runny it will be. To obtain a thick consistency that is perfect for nachos, allow the sauce to cool a bit before you top your nachos.