Servings: 30 Servings

2 boneless whole pork loin roasts (3-1/2 pounds each) 2 boneless whole pork loin roasts (3-½ pounds each)
1 cup unsweetened apple juice 1 cup unsweetened apple juice
6 garlic cloves, minced 6 garlic cloves, minced
1 teaspoon salt 1 teaspoon salt
1 teaspoon liquid smoke, optional 1 teaspoon liquid smoke, optional
2-1/2 cups barbecue sauce 2-½ cups barbecue sauce
1/3 cup packed brown sugar ⅓ cup packed brown sugar
2 tablespoons honey 2 tablespoons honey
1 package (16 ounces) tortilla chips 1 package (16 ounces) tortilla chips
1-1/2 cups frozen corn 1-½ cups frozen corn
1 can (15 ounces) black beans, rinsed and drained 1 can (15 ounces) black beans, rinsed and drained
1 medium tomato, seeded and chopped 1 medium tomato, seeded and chopped
1 medium red onion, chopped 1 medium red onion, chopped
1/3 cup minced fresh cilantro ⅓ cup minced fresh cilantro
1 jalapeno pepper, seeded and chopped 1 jalapeno pepper, seeded and chopped
2 teaspoons lime juice 2 teaspoons lime juice
1 package (16 ounces) process cheese (Velveeta), cubed 1 package (16 ounces) process cheese (Velveeta), cubed
1/4 cup 2% milk ¼ cup 2% milk

1.  Cut each roast in half; place in two 5-qt. slow cookers. Combine the apple juice, garlic, salt and, if desired, liquid smoke; pour over meat. Cover and cook on low 7 to 8 hours or until tender.
2.  Preheat oven to 375°. Shred pork with two forks; place in a very large bowl. Stir in barbecue sauce, brown sugar and honey. Divide tortilla chips between two greased 13x9-in. baking dishes; top with pork mixture. Combine corn, beans, tomato, onion, cilantro, jalapeno and lime juice; spoon over pork mixture.
Bake, uncovered, 15 to 20 minutes or until heated through.
3.  Meanwhile, in a small saucepan, melt cheese with milk. Drizzle cheese sauce over nachos. Yield: 30 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Prep: 40 min. Cook: 7-1/4 hours  Prep: 40 min. Cook: 7-¼ hours