Instructions

1. Season pork butt with your favorite barbecue seasoning blend; place in 5 to 6-quart slow cooker.  Cover and cook on low 10 to 12 hours (High: 5 to 6 hours).
2. Remove pork from slow cooker with tongs and place in large container.  Use tongs, 2 forks or fingers to shred pork.
3. For each serving of nachos, arrange tortilla chips in pie pan.  Top with pulled pork, barbecue sauce, cheese, olives, jalapeño slices and tomatoes.  Place under broiler until cheese is melted.
4. Cover and refrigerate or freeze remaining pulled pork for a later use.