Preheat oven to 350°F.
Spray two full-size 2-inch steamtable pans with pan release spray. Place 5 pounds of the thawed pulled pork meat into each prepared pan. Break the meat apart into chunks and distribute into a single layer. Bake the pulled pork in the preheated oven for about 20-25 minutes, or until the meat begins to brown slightly on the surface.
CCP: Cook to a minimum internal temperature of 135°F. Remove from the oven.
CCP: Hold hot at 135°F or higher.
Place 2 ounces of corn tortilla chips into each oven-proof serving container. Top with 1.3 ounces of the heated pulled pork, 1/4 cup of black beans, and 1 ounce of shredded mozzarella cheese. Place the portions of nachos on a sheet pan and bake in the preheated 350°F oven for about 3 minutes, or until the cheese begins to melt. Transfer nachos to a warmer.
CCP: Hold hot at 135°F or higher.
Meanwhile, combine the Kikkoman Low Sodium Gluten-Free Sweet & Sour Sauce and Kikkoman Thai Style Chili Sauce in a small container. Set aside.
To serve, remove nachos from the warmer and drizzle with 1 tablespoon of the spicy sweet and sour sauce mixture. Top with 1 tablespoon each of sliced green onion and chopped fresh cilantro.
