- Level: Easy
- Total: 6 hr 15 min
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 787
- Total Fat
- 40 g
- Saturated Fat
- 9 g
- Carbohydrates
- 81 g
- Dietary Fiber
- 5 g
- Sugar
- 32 g
- Protein
- 28 g
- Cholesterol
- 80 mg
- Sodium
- 1157 mg
- Level: Easy
- Total: 6 hr 15 min
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 787
- Total Fat
- 40 g
- Saturated Fat
- 9 g
- Carbohydrates
- 81 g
- Dietary Fiber
- 5 g
- Sugar
- 32 g
- Protein
- 28 g
- Cholesterol
- 80 mg
- Sodium
- 1157 mg
Ingredients
Directions
Special equipment:
a 6-quart slow cooker- Add the garlic, onions and jalapeño to the bottom of a 6-quart slow cooker.
- Mix the brown sugar, chili powder, salt and pepper in a small bowl. Coat the pork shoulder in the seasoning mix and add to the slow cooker. Pour the barbecue sauce around the pork and cover with the lid. Cook on high until the pork is fork-tender, about 6 hours.
- Once finished, shred the meat using 2 forks. Toss in the sauce from the slow cooker to coat and leave on warm.
- Serve by slicing the corn chip bags open lengthwise. Pile in some of the BBQ pork, drizzle with the ranch and sprinkle over the fried onions and green onions. Serve immediately.
