1. In 5- to 6-quart slow cooker, whisk barbeque sauce, chipotle peppers and Coca-Cola®. Add pork; cover and cook on high 5 hours or low 10 hours. Transfer pork to large bowl; with 2 forks, shred into bite-size pieces. Skim off and discard fat from liquid remaining in slow cooker; add pork back to slow cooker and toss. Makes about 8 cups pork mixture.
2. Adjust 2 oven racks to upper and lower position; preheat oven to 350°. Line 2 rimmed baking pans with aluminum foil: spray with cooking spray. Spread tortilla chips on prepared pans; top with pork mixture, beans, corn and cheeses. Bake nachos 10 minutes or until cheese is melted, rotating pans between upper and lower racks halfway through baking. Makes about 20 cups nachos.
3. Serve nachos topped with guacamole, sour cream, salsa and/or green onions, if desired.

Approximate nutritional values per serving (1 1/4 cups nachos): 643 Calories, 34g Fat, 13g Saturated Fat, 92mg Cholesterol, 889mg Sodium, 59g Carbohydrates, 5g Fiber, 17g Sugars, 15g Added Sugars, 29g Protein