Red Neck Nachos
 
Makes about 8 servings
Ingredients
  • 1 (1-ounce) package spicy ranch dressing mix
  • 1 (13-ounce) bag kettle-cooked potato chips
  • 6 cups chopped Slow Cooker Boston Butt (about 2 pounds)
  • Sweet barbecue sauce and pickles, to serve
Instructions
  1. Prepare ranch dressing mix according to package directions, and chill for at least 30 minutes.
  2. On a large serving platter, spread the potato chips in an even layer. Sprinkle the pork over the chips, and drizzle with prepared ranch dressing.
  3. Drizzle the desired amount of barbecue sauce over the top, and serve immediately with pickles.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/brenda-gantt-red-neck-nachos/