Delicious loaded nachos made with pulled pork, avocado, tomatoes, and a chipotle lime cream!
PRESSURE COOKER: Cook pork as directed above, except using pressure cooker. If pork is not frozen, brown all sides of pork in open, heated pot with lid off before adding liquid. Once browned (or if frozen), add 1 c liquid and liquid smoke to pot, cover with lid, cook on meat setting 2 hours if frozen or 1 hour if thawed. Do a natural release, check meat, and if it shreds easily, it is done. Larger cuts of meat might need additional time. Continue to make nachos as instructed.