3- to 3 1/2-lb boneless pork shoulder roast, trimmed
1/4 cup yellow mustard
1 package (1 oz) Old El Paso™ original taco seasoning mix
Nachos:
8 cups tortilla chips
2 cups shredded Swiss cheese (8 oz)
1 cup chopped ham
1 cup shredded Monterey Jack cheese (4 oz)
1/2 cup chopped dill pickles
2 tablespoons yellow mustard
Spray 5-quart slow cooker with cooking spray. In 12-inch nonstick skillet, sear pork 4 minutes on each side. Meanwhile, in small bowl, mix 1/4 cup mustard and the taco seasoning mix. Transfer pork to slow cooker; spread mustard mixture over pork. Cover; cook on Low heat setting 7 to 8 hours or until pork is very tender. Transfer pork to cutting board; let stand 10 to 15 minutes or until cool enough to handle. Shred pork, discarding any fat and cartilage. Toss with liquid in slow cooker. Meanwhile, heat oven to 400°F. Line 18x13-inch rimmed pan with foil; spray with cooking spray. Spread chips evenly in pan. Sprinkle 1 cup of the Swiss cheese over chips. Using slotted spoon, top cheese with 2 cups of the pork mixture. Reserve remaining pork for another use. Sprinkle remaining 1 cup Swiss cheese over pork. Top with ham. Sprinkle Monterey Jack cheese over ham. Bake 10 to 12 minutes or until cheese is melted. Top with pickles; drizzle with 2 tablespoons mustard.