Slow-Cooker Honey-Lime Pork Nachos

Sprinkle the pork with 1 teaspoon of the salt, and place in a 5- to 6-quart slow cooker. Drizzle with the honey and lime juice; top with the garlic slices. Cover and cook on LOW until a thermometer inserted in the thickest part of the pork registers 140 degrees F, 2 to 3 hours. Transfer the pork to a cutting board, reserving the drippings in the slow cooker; let the pork rest 10 minutes. Cut the pork into small cubes, and toss with the reserved drippings in the slow cooker.

Preheat the broiler to high with the oven rack 6 inches from the heat.

Arrange the chips in an even layer on a rimmed baking sheet. Sprinkle with the pork and cheese. Broil until the cheese is melted, 3 to 5 minutes. Top with the tomato, onion, cilantro, and remaining 1/4 teaspoon salt. Whisk together the sour cream and milk in a small bowl, and drizzle over the nachos. Serve with the lime wedges.