Ingredients
1 boneless pork shoulder butt roast (3 to 4 pounds)1 can (12 ounces) root beer or cola12 cups tortilla chips2 cups shredded cheddar cheese2 medium tomatoes, choppedOptional: Pico de gallo, chopped green onions and sliced jalapeno peppers
Preparation
In a 4- or 5-qt. slow cooker, combine pork roast and root beer. Cook, covered, on low 8-9 hours, until meat is tender.
Remove roast; cool slightly. When cool enough to handle, shred meat with 2 forks. Return to slow cooker; keep warm.
To serve, drain pork. Layer tortilla chips with pork, cheese, tomatoes and optional toppings as desired. Serve immediately.
