2 lbs. boneless pork butt or shoulder
2 cups brown ale
1/2 cup brown sugar
1/3 cup FRENCH'S® Classic Yellow® Mustard Spicy or Classic Yellow Sweet
1/4 cup molasses or honey
1 tsp. cinnamon
1 Tbsp. kosher salt or 1/2 teaspoon regular salt
1 tsp. fresh cracked pepper
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
8 oz. tortilla chips
2 cups shredded cheddar cheese
3/4 cup corn
3/4 cup black beans
1/4 cup jalapeños
1/4 cup sliced red onions
1/4 cup FRENCH'S BBQ Mustard Twangy Sweet ‘n Smooth™
PLACE pork but in the bottom of slow cooker. In a large bowl combine and mix ale, brown sugar, Mustard, molasses, cinnamon, salt, pepper, garlic powder and cayenne. Pour mixture over pork butt. Set slow cooker to low for 8 hours. When pork is cooled, shred the meat into bite-sized pieces using two forks. Set aside.
HEAT oven to 350° F. Lightly cover baking sheet with nonstick spray. Place half of the chips, pulled pork, corn, black beans, jalapeños, onions and cheese. Repeat with remaining ingredients for one more layer. Bake until cheese is melted, 20-25 minutes. Drizzle with Twangy BBQ Mustard and serve.
*Optional: Serve with sour cream, avocado, cilantro and lime.