These nachos are topped with BBQ pork, fajita-style peppers and onions, and more fun toppings, and they'll make great party food!
Add pork tenderloin, barbecue sauce, apple cider vinegar, and water to a slow cooker, and set heat to low. Mine cooked in 5 hours.
When pork is completely cooked, shred the meat, mix with the sauce, and leave in the slow cooker on low while you work on the next step.
Preheat oven to 350. Thinly slice the onion and pepper and add to a skillet on medium heat with oil. (I definitely prefer a cast iron for this, but use what you have.) Cook for about 20 minutes, stirring occasionally, until onions and peppers are tender and showing some brown.
Spread tortilla chips on a baking sheet. (Realistically, you'll have enough ingredients here to make two sheets of nachos, but if you can't eat all of that immediately, make just one sheet and save the leftover meat and veggies separately rather than assembling a second sheet of nachos that will only get soggy.) Top with barbecue pork, then peppers and onions, then shredded cheese. Bake for 5 minutes, just until the cheese melts.
Top with any additional toppings, and serve immediately.
recipe from thesavvyplate.com