• For the Pulled Pork and Pumpkin:
• Preheat the oven to 300 degrees.
• Place the sliced onions and garlic in the bottom of a Dutch oven, and then add the pork with the fatty side facing up. Mix together all the spices ( but not the sugar) and spread them all over the pork. Pour the chicken stock into the bottom of the pot. Cover tightly and bake for four hours. You will only need a couple of cups of the pork, but the rest freezes great.
• While the pork is cooking, cook the pumpkin with a tablespoon of olive oil, in a large skillet on medium heat, until the pumpkin is tender. Season it with salt and pepper.
• When the pork is done, shred it with a fork and add in the sugar.

For the Barbecue Sauce:

• Melt the butter in a three quart saucepan, and cook the onion and garlic, on low heat until they're soft.
• Add the rest of the ingredients and simmer uncovered for twenty minutes.
• FOR THE CHEESE SAUCE:
• In a small bowl, mix together the cheese and cornstarch.
• In a three quart saucepan, heat the milk and bring it to a simmer. Turn the heat to low and stir in the cheese. Whisk until the sauce thickens.

To assemble the Nachos:

• Preheat the oven to 350 degrees.
• Place the tortilla chips on a sheet pan and heat them up for about five minutes. Also, warm up the pumpkin, two cups of the pork, beans, and both sauces.
• Arrange the chips on a serving platter and top with the pork, beans, and pumpkin. Drizzle on about a cup each of the barbecue and cheese sauces. Then, sprinkle with the jalapenos, cilantro, and scallions.