When it's time to make an appetizer that's perfect for the big game, this sheet pan nacho recipe will be the answer! What's great about this is that the pulled pork sprinkled all over the top can be made entirely in the slow cooker. Easy and delicious sounds perfect!
Trim any excess fat from the shoulder roast and discard. In a small bowl, combine the smoked paprika, cumin, oregano, chili powder, orange juice, and salt. Mix to combine and rub over the roast on all sides. Use all of the rub mixture.
Place the roast in the slow cooker and pour the tomato sauce over the meat. Cover and cook on high for 4-5 hours until the meat easily falls apart with a fork.
Once fully cooked, remove the meat from the slow cooker and allow it to cool slightly. Reserve any sauce in the slow cooker for another use or to store excess meat.
Once cool enough to handle, use two forks to shred the meat into bite-size pieces. The roast will make 3-4 large sheet pans of nachos depending on the amount desired per pan. Store any unused meat in the sauce.
For the nachos
Preheat oven to 350°F.
Cover a large baking sheet with parchment. Add a layer of tortilla chips. Top with the desired amount of shredded pork, shredded cheese, and black beans. Place in oven until the cheese is melted, 6-8 minutes.
Once the cheese is melted, remove the sheet pan from the oven and top with favorite nacho toppings. Serve immediately.