28ouncecan of Hunt’s® Whole Plum Tomatoes undrained
2chopped chipotles in adobo sauce
1 ½tablespoonsof cumin
1roughly chopped yellow onion
3clovesof roughly chopped garlic
Kosher salt and fresh cracked pepper to taste
For the Toppings:
1cupof sour cream
1/3cupof Gulden’s® Spicy Brown Mustard
2 10-ouncebags of tortilla chips
2cupsof shredded Swiss cheese
1cupof chopped or thinly sliced prosciutto ham
1cupof roughly chopped bread and butter or Kosher dill pickles or a combination of both
Carnitas: Add all of the ingredients, except the pork to a slow cooker and stir to combine the seasonings and spices. Place in the pork shoulder and turn once to coat.
Cook on high for 5 hours or low for 8 hours. Once it’s done cooking shred the pork using two forks.
Sour Cream Mustard: In a small bowl whisk together the sour cream and Gulden’s® Mustard until combined. Season with salt and pepper and keep cool.
To Assemble: Preheat the broiler to low.
Place the chips on a cookie sheet pan lined with parchment paper and sprinkle the Swiss cheese all over it. Cook under the broiler for 4 to 6 minutes or until the cheese is melted and begins to turn slightly brown.
Finish the nachos by evenly spreading on the carnitas slow cooked pork, prosciutto ham and pickles, and top off with the sour cream mustard.