Ingredients:

• 1 boneless Ontario pork shoulder roast, about 3 lb/1.5 kg 
• 1 tbsp (15 mL) canola oil
• 2 tbsp (30 mL) chilli powder
• 1 tbsp (15 mL) dry mustard
• 1/4 tsp (1 mL) each salt and pepper
• 1 jar (680 mL) tomato passata (strained tomatoes)
• 1 onion, grated or finely diced
• 1/3 cup (80 mL) packed light brown sugar
• 2 tbsp (30 mL) Worcestershire sauce
• 2 cloves garlic, minced
• 1 bag (300 g) tortilla chips
• 2 cups (500 mL) shredded cheddar cheese
• 2 green onions, thinly sliced 
• 2 cups (500 mL) shredded lettuce
• 1/2 cup (125 mL) sliced olives or pickled jalapeños
• Sour cream and chopped fresh cilantro (optional) 

Cooking Instructions:

1. Remove any netting or string from pork roast, if any and discard. Pat roast dry.
2. In a small bowl, combine oil, chilli powder, dry mustard, salt and pepper. Rub all over pork roast to coat.
3. In your slow cooker, stir together passata, onion, sugar, Worcestershire sauce and garlic.
4. In a large non-stick skillet over medium-high heat, brown pork roast on all sides. Place in slow cooker. Cover and turn slow cooker on LOW for 8 hours or on HIGH for 4 hours or until pork is fork tender.
5. Remove roast from slow cooker and using 2 forks, shred meat and remove any fat. Return pulled pork into slow cooker and stir to coat with sauce.
6. Preheat oven to 350ºF (180ºC). Line a large baking sheet with parchment paper. Spread half the bag of tortilla chips in a single layer onto prepared pan. 
7. Spread with 1 1/2 cups (375 mL) of the pulled pork. Sprinkle with half of the cheese and green onions. Repeat layers once. Bake for about 10 minutes or until cheese is melted. Sprinkle with lettuce and olives. Sprinkle with cilantro and serve with sour cream, if using. 
8. Refrigerate or freeze remaining pulled pork for sandwiches or more nachos another night.