1teaspoonespresso powder, optional or sub very finely ground coffee
1tablespoonchipotle pepper sauce, or more to taste
1teaspoonagave nectar, or sugar
For the guacamole:
2ripe Haas avocados
1clovegarlic, very finely chopped
Salt and freshly ground black pepper
Jalapeño pepper sauce
For the cheese sauce:
8ouncescheddar cheese, coarsely grated
1cupwhole milk, plus more as needed
Hot sauce to taste, we used Frank's Red Hot
For the nachos:
1medium tomato, seeded and chopped
1/2cupfresh cilantro leaves, chopped
One 13-ounce bag corn tortilla chips
Prepare the pork:
Place the chopped onion in the bottom of a slow cooker and add the chicken broth.
Combine the olive oil, garlic, salt, cumin, coriander, black pepper and espresso powder (or very finely ground coffee) in a small bowl. Coat the pork on all sides with the mixture, set it on top of the onions, cover and cook until fork tender, 6 to 7 hours on the low setting.
Transfer the pork to a cutting board, trim off the excess fat and discard. Using two forks, pull the pork into shreds and give them a rough chop to make it easier to scatter over the chips.
Combine the ketchup, chipotle peppper sauce, agave nectar and Worcestershire in the bottom of a mixing bowl. Add the pork and combine well. Note: The pork will not be heavily sauced, just lightly coated.
Make-ahead tip: At this point, the pork can be refrigerated for later use. To reheat, place in a small casserole dish, cover tightly and bake in a 300°F for 30 minutes.
Prepare the guacamole:
Slice the avocados in half lengthwise, remove the pit, scoop out the flesh with a spoon and place it in a mixing bowl. Add the lime juice, garlic and mayonnaise and mash the mixture with a fork until smooth and creamy. Season to taste with salt and pepper, then add the jalapeño pepper sauce to taste. Start with 1/2 teaspoon and add more as desired.
Make-ahead tip: To store the guacamole place it in a suitably sized container with a tight fitting lid. Cover with plastic wrap, gently pressing the wrap directly onto the top of the guacamole, then seal with the container's lid. Stir before serving.
Prepare the cheese sauce:
Place the cheese in a mixing bowl and sprinkle with the cornstarch and onion powder. Toss until the cheese is well coated and set aside.
Heat the milk in a saucepan over medium-high heat, stirring constantly. Bring to a rapid simmer, then begin adding the cheese, 1/2 cup at a time, whisking until smooth after each addition before adding more. Once all the cheese has been added, stir in the hot sauce to taste. Continue cooking, whisking constantly until the sauce is smooth and creamy. You may want to add a little extra milk if you feel the sauce is too thick. Remove from the heat and cover to keep warm as you assemble the nachos.
Make-ahead tip: You can make the cheese sauce ahead of time, refrigerate and reheat in a saucepan over low heat. You can also reheat it in the microwave, but we don't recommend it.
Tips for Making This Recipe
To assemble the nachos:
When ready to serve, place a layer of tortilla chips on a large platter. Scatter some of the pork, chopped tomato, scallions and cilantro evenly over the top. Drizzle on some cheese sauce, then repeat the process, making 3 or 4 layers total. Top with the guacamole in the center and add a dollop of sour cream.