Slow-Roasted Pork Nachos

I used to think nachos were only created as an appetizer but my husband and I love making nachos for dinner occasionally.  I love that you can layer on fresh ingredients and you can make nachos different every time so it never gets boring.  I typically use this particular pork recipe for tacos but thought why not use it for nachos?!

The Ingredients:

2 lbs (approx) Pork Sirloin Tip Roast
1/2 Tablespoon Smoked Paprika
1 Teaspoon Ground Cumin
1 Teaspoon Chili Powder
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1/2 Teaspoon Ground Cardamom
1 Teaspoon Pumpkin Pie Spice [I like Trader Joe's brand] OR use...
       1/4 teaspoon Dried Ground Ginger
       1/8 Teaspoon Ground Cloves
       1/4 Teaspoon Ground Nutmeg
       1/4 Teaspoon Cinnamon
12 Oz Vegetable Broth
1/2 Cup Apple Juice
1/4 Cup Water
1 Cup Orange Marmalade (may sound weird but trust me!)
1 Teaspoon Sea Salt
1/2 Teaspoon Fresh Ground Pepper

The Steps: 

1) Brown all sides of the pork in a large saute pan over medium high heat.  Once browned, place pork in the slow-cooker.

2) In a large mixing bowl, add in all the ingredients and whisk together.  Pour mixture over pork and
Cook on LOW for 10-12 hours.  Make sure that the liquid is at least to the middle of the pork.  If not, simply add more water. When the pork is done, place it out on a plate and shred.

Keep in mind that the longer you cook it, the more depth of flavor you will have, plus the more tender the meat will also be.  That is why I recommend cooking it on low, instead of high.  If you don't want to get up early to have it cook during the day, then simply turn on the slow-cooker before you go to bed and it will cook overnight.   

Now for the Nachos!
Feeds 3-4 people

Your favorite Tortilla Chips - didn't measure this but you want it to cover the whole pan so just eye it
1 1/2 Cups Sharp White Cheddar Cheese, Shredded
1/2 Cup of your favorite Salsa (We love Frontera's Double Roasted Salsa)
1 15 oz can Black Beans
1/4 Cup Fresh Cilantro, chopped
1/4 Cup Greek Yogurt (we prefer using Greek yogurt but you can most definitely use sour cream)

3)  Using a large jelly roll pan (17x21), add the tortilla chips.  Add about 3/4 Cup of shredded cheese, then add the shredded pork, black beans and then the remainder of the cheese. Using a spoon, dollop the salsa evenly across the nachos.

4) Bake in the oven at 250 for about 10-15 minutes or until cheese is thoroughly melted.

5) Top with dollops of Greek yogurt and evenly sprinkle the Cilantro over the nachos.