Pulled Pork Nachos

Ingredients

• 1 bag tortilla chips 
• 1 cup pico de gallo 
• 4 tbsp pork rub 
• 2 lb boston butt pork shoulder 
• 0.5 cup cheese shredded
• 2 tbsp cream sour
• 2 cups vegetable stock 

Equipment

• slow cooker

Directions

1. Clean the pork and pat dry.
2. Add the pork rub to the shoulder and season all over.
3. Place the pork shoulder into the crock pot and set the temperature to low.
4. Add in the vegetable broth and cook on low for 8-10 hours.
5. Remove from slow cooker and shred the pork. Top the nachos with the shredded pork, pico de gallo, shredded cheese, and sour cream if desired.