Southwestern Nachos

Just so you know, I halved the recipe because I definitely didn't need that much. Half of it would have lasted us a while if Eric didn't like it so much and ate it all before I even got a second helping.

2 boneless whole pork loin roasts (the recipe says 3 1/2 lbs each, but mine was just about 3 lbs and I still didn't use all of it)
1 cup unsweetened apple juice
6 cloves of garlic, minced
1 tsp salt
1 tsp liquid smoke, optional (we did use it and the meat was to die for)
2 1/2 c. bbq sauce, divided
1/3 c. brown sugar
2 Tbsp honey
1 pkg tortilla chips
1 1/2 c frozen corn
1 can black beans, rinsed and drained
1 medium tomato, seeded and chopped
1 medium onion, chopped
1/3 c. fresh cilantro
1 jalapeno pepper, seeded and chopped (we didn't use)
2 tsp lime juice
1 pkg. (16 oz) process cheese (Velveeta)
2 Tbsp milk

Cut each roast in half; place in two 5 qt. slow cookers. COmbine the apple juice, garlic, salt and liquid smoke if desired; pour over meat. Cook on low for 7-8 hours or until tender.

Shred pork with two forks, place in a very large bowl. Stir in 2 cups bbq sauce, brown sugar, and honey. Grease two 13x9 pans. Divide pork mixture between pans. Combine the corn, beans, tomato, onion, cilantro, jalapeno and lime juice; spoon over the pork mixture.

Bake uncovered at 375 for 15-20 minutes or until heated through. Meanwhile, in a small saucepan, melt cheese with milk. Drizzle cheese sauce and remaining bbq sauce over nachos. (30 servings)

Serve with tortilla chips.