- Bone-in pork shoulder
- Apple cider vinegar
- BBQ Sauce
- Tortilla chips
- Shredded cheese
- Toppings (jalapenos, green onions, etc.)
- Slow cooker
- Phone number of a well-respected cardiologist
Trim off any excess skin/fat from the pork shoulder.
Put the pork shoulder in your slow cooker (setting: Low) and pour in some cola and apple cider vinegar (roughly two-thirds cola, one-third vinegar). The majority of the pork should be submerged, but don’t worry if some sticks out.
Put the lid on the slow cooker and go away. Read a book. Fly a kite. Sketch a Sasquatch. Bottom line: You’ve got to let that pork shoulder cook for a looooong time. Five hours is good. Seven hours is better. Ten hours or more will make for some seriously tender pork.
Pull the pork (i.e. take the shoulder out of the slow cooker, separate all the meat from the bone, drain the slow cooker, then put the meat back in).
BBQ sauce bath! Drench the pork in BBQ sauce and let it cook for between 30 minutes and an hour.
Spread some tortilla chips on a baking sheet, pile some pulled pork on top, throw on some cheese and toppings, bake in the oven, and voila! Pulled pork nachos.