- 1 large bag tortilla strips
- 3 lb pork spoon roast
- 4 cups cheddar cheese
- 4 cups rice prepared
- 1 lb Harmons Mild Salsa
- 1/2 cup purple cabbage sliced
- 3 green onions sliced
- 1/2 lb Harmons Traditional Guacamole
- 1/2 cup sour cream
- 1/2 cup cilantro dressing
To make smoked pulled pork, preheat smoker to 225° or turn crock pot to “low” setting.
Remove plastic wrap from spoon roast. Do not remove rope or parchment paper.
If using your smoker, put pork into a foil pan and place directly on grill grates. Smoke for 2 hours for every pound of meat (plan for 6-8 hours).
If using a crock pot, place pork directly into crockpot (keeping rope and paper intact) and cook for 2 hours per pound.
Let cool slightly, and pull apart using 2 forks.
Meanwhile, make the rice by combining all ingredients.
To make the dressing, mix all ingredients in a food processor or blender until smooth. Store in the fridge until ready to use.
Or get the Cilantro Ranch from the salad bar at Harmons, and blend it with some cilantro!
Layer a sheet pan with half the bag of tortilla chips, 2 cups of rice, half of the pork, and 2 cups of cheddar cheese. Repeat with remaining chips, rice, pork, and cheese. Tent nachos with foil and cook until cheese is melted and nachos are heated through, 35-40 minutes.
Remove from grill and top evenly with salsa, cabbage, green onions, guacamole, sour cream, and a drizzle of cilantro dressing.