Step 1: Prep Your Ingredients

• Cut each pork loin roast (3-1/2 pounds each) in half.
• Measure 1 cup unsweetened apple juice, 1 teaspoon salt, 2-1/2 cups barbecue sauce, 1/3 cup packed brown sugar, 2 tablespoons honey, and 1 teaspoon liquid smoke (if using).
• Mince 6 garlic cloves.
• Measure 1-1/2 cups frozen corn, 1 can (15 ounces) black beans (rinsed and drained), 2 teaspoons lime juice.
• Chop 1 medium tomato (seeded), 1 medium red onion, 1/3 cup fresh cilantro, and 1 jalapeño pepper (seeded).
• Cube 1 package (16 ounces) Velveeta and measure 1/4 cup 2% milk.
• Set out 1 package (16 ounces) tortilla chips.

Tip: Seed tomato and jalapeño to reduce excess liquid; mince garlic finely for even flavor.

Step 2: Prep and Cook the Pork

1. Place Pork: Divide pork halves between two 5-quart slow cookers (two halves per cooker).
2. Add Seasonings: In a small bowl, combine apple juice, minced garlic, salt, and liquid smoke (if using). Pour evenly over pork in both slow cookers.
3. Cook on Low: Cover and cook on Low for 7-8 hours, until pork is tender and reaches an internal temperature of 195-205°F (90-96°C) for shredding.

Tip: If using one 6-quart slow cooker, cook all pork together, but ensure it fits in a single layer; check at 7 hours for tenderness.

Step 3: Shred Pork and Add Sauce

1. Shred Pork: Remove pork from slow cookers and place in a very large bowl. Using two forks, shred into bite-sized pieces.
2. Mix Sauce: Stir in barbecue sauce, brown sugar, and honey until pork is evenly coated.

Tip: Discard excess cooking liquid or save for another use (e.g., soup); shred pork finely for easy layering.

Step 4: Assemble Nachos

1. Preheat Oven: Preheat oven to 375°F (190°C). Grease two 13×9-inch baking dishes with cooking spray.
2. Layer Chips: Divide tortilla chips evenly between the two dishes, spreading in a single layer.
3. Add Pork: Spoon half the pork mixture over each dish of chips, covering evenly.
4. Make Topping: In a medium bowl, combine corn, black beans, tomato, red onion, cilantro, jalapeño, and lime juice. Mix well. Spoon evenly over the pork in both dishes.

Tip: Spread toppings evenly to ensure every bite has flavor; press gently to help layers stick.

Step 5: Bake

• Bake: Place both dishes in the oven and bake, uncovered, for 15-20 minutes, until heated through and chips are slightly crispy.

Tip: Check at 15 minutes; rotate dishes if your oven has hot spots for even heating.

Step 6: Make Cheese Sauce

1. Melt Cheese: In a small saucepan over low heat, combine cubed Velveeta and milk. Stir constantly until melted and smooth, about 5-7 minutes.
2. Keep Warm: Remove from heat and cover to keep warm until serving.

Tip: Stir cheese sauce frequently to prevent scorching; add an extra tablespoon of milk if too thick.

Step 7: Serve

1. Drizzle Cheese: Drizzle warm cheese sauce over both pans of nachos.
2. Serve: Serve immediately from the baking dishes with tongs or a spatula, alongside sides like guacamole, sour cream, or extra cilantro.

Tip: Serve hot for melty cheese; provide small plates and napkins for easy sharing.