3 lb. pork shoulder
3 tbsp. Tequila Lime Rub
8 oz. shredded Mexican blend cheese
1 bag preferred tortilla chips (scoops work great!)
1/4 cup water
1/2 cup sour cream
1/2 cup pico de gallo
3 green onions
Apply Tequila Lime Rub to pork shoulder evenly.
Place pork shoulder in slow cooker.
Squeeze lime over pork and add water.
Cook on low for 8-9 hours or on high for 6 hours.
Shred meat with two forks and turn slow cooker to warm.
Spread chips out evenly on platter. Be sure to select the chips that are not broken as you will be making each chip as a standalone bite size treat.
Top each chip generously with pulled pork.
Sprinkle cheese evenly on each of the chips.
Place a dollop of sour cream on each chip, followed by some pico de gallo and green onions.
Sprinkle gently with a pinch of Tequila Lime Rub and Enjoy!
Smoky mesquite with sea salt & pepper