Southwestern Nachos (huge hit at every party)

2 boneless whole pork loin roasts (3-1/2 pounds each)
1 cup unsweetened apple juice
6 garlic cloves, minced
1 teaspoon salt
1 teaspoon Liquid Smoke, optional
2-1/2 cups barbecue sauce, divided
1/3 cup packed brown sugar
2 tablespoons honey
1 package (10 ounces) tortilla chip scoops
1-1/2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 medium tomato, seeded and chopped
1/3 cup minced fresh cilatro
1 jalapeno pepper, seeded and chopped
2 teaspoons lime juice
1 package (16 ounces) process cheese (Velveeta), cubed *
2 tablespoons milk

1. Cut each roast in half; place in two 5-qt. slow cooker.  Combine the apple juice, garlic, salt and Liquid Smoke if desired; pour over meat.  Cover and cook on low for 7-8 hours.

2. Remove pork from slow cooker; cool slightly.  Shred with two forks and place in a very large bowl.  Stir in 2 cups barbecue sauce, brown sugar and honey.  Divide tortilla chips between two greased 13-in. x 9-in. baking dishes; top with pork mixture.  Combine the corn, beans, tomato, onion, cilantro, jalapeno and lime juice; spoon over pork mixture.

3. Bake, uncovered, at 375 degree for 15-20 minutes or until heated through.  Meanwhile, in a small saucepan, melt cheese with milke.  Drizzle cheese sauce and remaining barbecue sauce over nachos.

YIELD: 30 servings

*I would recommend using regular shredded cheese and sprinkle over the top of the dish with about 5-10 minutes remaining.

 (from the taste of home slow cooker cookbook--editions by Tina)