For the pulled pork

1. 1 cup tomato salsa (see Note)
2. 1 1/2 cups no-salt chicken stock, plus more if needed
3. 1/4 cup apple cider vinegar
4. 1/4 cup brown sugar
5. 1 (1 1/4 kg.) boneless pork shoulder blade roast
6. 1 1/2 tsp. chili powder
7. 1 1/2 tsp. ground cumin
8. 1/2 tsp. cayenne pepper
9. Salt to taste
10. 1 Tbsp. olive oil

For the nachos

1. 1 (454-gram) bag tortilla chips
2. 1 1/2 cups grated cheddar or Monterey jack cheese, or to taste
3. 1 small to medium green bell pepper, diced
4. 1/2 cup diced red onion
5. 3 to 4 medium Fresno or jalapeno peppers, thinly sliced
6. 1/3 to 1/2 cup pitted black olives, each halved
7. Fresh cilantro leaves, to taste
8. Sour cream and tomato salsa, to taste