CAROLINA PULLED PORK TATER TOTS®
Top TATER TOTS® with shredded cooked pork, coleslaw, mustard, mayo and tangy Carolina BBQ sauce. This Pulled Pork TATER TOTS® are a fun potato-y twist on conventional pulled pork nachos.
Provided by My Food and Family
Categories Potatoes
Time 42m
Yield Makes 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425ºF.
- Bake TATER TOTS as directed on package, topping evenly with meat for the last 5 min.
- Meanwhile, toss coleslaw blend with next 3 ingredients.
- Drizzle barbecue sauce over meat; top with coleslaw.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
MEMPHIS BBQ PORK TOTCHOS
A mashup of the BBQ pork nachos that are on so many menus in Memphis and the South-of-the-Border influenced Totchos that have blown up as the must-try bar food in Seattle. Serve with extra barbeque sauce for dipping.
Provided by Leslie Kelly
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Arrange potato nuggets in a single layer on a baking sheet.
- Bake in the preheated oven for 20 minutes. Shake baking sheet and continue baking until potato nuggets are extra crispy, 20 to 24 minutes longer. Remove baking sheet from oven and turn on oven's broiler.
- Top potato nuggets with pepperjack cheese, pulled pork, onion, and jalapeno peppers. Drizzle barbeque sauce over "totchos".
- Broil in the preheated oven until cheese starts to bubble, 5 to 7 minutes. Top "totchos" with coleslaw and green onions.
Nutrition Facts : Calories 619.1 calories, Carbohydrate 57.2 g, Cholesterol 105.4 mg, Fat 32.1 g, Fiber 5 g, Protein 31.7 g, SaturatedFat 12 g, Sodium 1674.8 mg, Sugar 8.1 g
PULLED PORK TATERS
This recipe is as hearty as it gets-part bbq pork, part potatoes, completely delicious. My family can't get enough of this bbq baked potato recipe. -Shannon M Harris, Tyler, Texas
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Place roast in a 5-qt. slow cooker. Top with onion. Combine the ketchup, root beer, vinegar, Worcestershire, hot sauce, salt, pepper and mustard; pour over top. Cover and cook on low until meat is tender, 6-8 hours., Meanwhile, scrub and pierce potatoes. Bake at 400° until tender, 50-55 minutes., Remove pork; shred meat with two forks. Skim fat from cooking juices; transfer to a large saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Return meat to cooking juices; heat through., With a sharp knife, cut an "X" in each potato; fluff with a fork. Top each with butter and pork mixture; top with sour cream. Sprinkle with cheese and, if desired, green onions.
Nutrition Facts : Calories 795 calories, Fat 29g fat (18g saturated fat), Cholesterol 145mg cholesterol, Sodium 1677mg sodium, Carbohydrate 89g carbohydrate (24g sugars, Fiber 7g fiber), Protein 44g protein.
PULLED PORK TATER TOT CASSEROLE
Quick and easy Pulled Pork Tater Tot Casserole is loaded with baked beans, pulled pork and two cheeses. It's perfect for busy weeknights.
Provided by Deseree
Categories Main Dishes
Time 25m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees.
- In a 2 quart casserole dish, layer baked beans, Curly's Pulled Pork Belly and tater tots. Bake in preheated oven for 15 minutes.
- Remove from oven and top with cheddar cheese, mozzarella cheese and green onions. Bake for 5 - 10 more minutes or until cheese is melted and edges are bubbly. Serve.
CHEESY TATER TOT PULLED PORK CASSEROLE WITH HERB PRETZEL CRUMBLE
This casserole combines a love of crispy tater tots, bbq pulled pork, and creamy mac 'n cheese topped with a cheesy herb pretzel crumble.
Provided by TKWAdmin
Categories casserole
Time 45m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 F. While the oven is preheating, lightly spray a 9″ pie pan. You can also use a 9×9″ baking dish too.
- Place the thawed tater tots in the pan. Using the back of a lightly sprayed measuring cup (can use flat bottom glass), press the tots into an even layer on the bottom and up the sides of the pie plate. Pop the pan into the oven and bake for 20 minutes.
- To the par-baked tater tot crust, add 1 1/2 cups of the shredded cheddar. Next, spread out the warmed pulled pork over top. Drizzle over the bbq sauce and then add the warmed mac 'n cheese. Spread out the mac 'n cheese to the edges. Sprinkle on cubed Velveeta and 2 tablespoon of shredded cheddar.
- Make the Herb Pretzel Crumble. To a bowl add the butter and parsley, melt and mix. Pour the mixture over top of the pretzel crumbs and mix until evenly coated.
- Evenly sprinkle the herb pretzel crumble over top, gently pressing into the mac 'n cheese. Add the remaining shredded cheddar over top of the pretzel crumble and bake.
- Bake for 15-20 minutes or until the cheese is melted all the way through and the tots are golden brown and crispy.
- Remove from the oven and allow to rest for 10 minutes before serve.
- Serve with extra bbq sauce and chopped green onions.
Nutrition Facts : Calories 588 calories, Sugar 20.4 g, Sodium 1750.5 mg, Fat 32.3 g, SaturatedFat 15.8 g, TransFat 0.4 g, Carbohydrate 49.8 g, Fiber 3.2 g, Protein 24.6 g, Cholesterol 91.7 mg
LOADED PULLED PORK TOTCHOS
A big bowl of Tater Tots® topped with pulled pork, barbeque sauce, white Cheddar cheese sauce, pinto beans, and smoked paprika sour cream. Perfect for parties, especially the big game.
Provided by SpoonForkBacon
Categories Appetizers and Snacks Meat and Poultry Pork
Time 52m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Spread potato nuggets on a baking sheet in a single layer.
- Bake in the preheated oven until browned and crisp, 20 to 25 minutes. Transfer to a large bowl; season lightly with salt.
- Mix pulled pork and barbeque sauce together in a bowl until pork is evenly coated.
- Whisk sour cream and smoked paprika together in a small bowl.
- Melt butter in a saucepan over medium heat. Whisk in flour until a paste forms, 2 to 3 minutes. Whisk in milk until no lumps remain. Cook and stir until sauce thickens enough to coat the back of a spoon, about 5 minutes. Remove from heat; whisk in Cheddar cheese until melted. Season sauce with salt and pepper.
- Drizzle Cheddar cheese sauce over potato nuggets. Cover with pulled pork mixture and dollops of sour cream. Top with pinto beans, roasted peppers, green onion, and thyme.
Nutrition Facts : Calories 537.3 calories, Carbohydrate 52.7 g, Cholesterol 87.6 mg, Fat 25.7 g, Fiber 4.1 g, Protein 28 g, SaturatedFat 10.9 g, Sodium 1619.8 mg, Sugar 12.8 g
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- Heat 2 tbsp of olive oil in a skillet. Once hot, sear all side of the pork shoulder just until golden and crisp, about 2 minutes per side. Transfer to a slow cooker and cook on high for 4 hours or on low for 8 hours until cooked all the way through.
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- Preheat the oven to 450°F. Spread the tater tops across a large baking sheet and bake for 25 minutes, until golden and slightly crisp.
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