Memphis Bbq Pork Totchos Food

MEMPHIS BBQ PORK TOTCHOS

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.

BBQ TOTCHOS

Steps:

• Cook the sweet potato tots according to the package instructions.
• Preheat the broiler to high.
• Put the cooked tots in an even layer on a parchment-lined baking sheet and sprinkle with the shredded chicken. Pour 1/2 cup BBQ sauce evenly over the top and cover with the cheese. Broil until the cheese is melted and bubbly, 3 to 4 minutes.
• Drizzle with the remaining 2 tablespoons BBQ sauce and garnish with fresh scallions. Serve immediately.

MEMPHIS-STYLE PULLED PORK NACHOS

Steps:

• Preheat the oven to 450 degrees F.
• For the barbecue pork: In a medium saucepan, heat the oil until shimmering. Add the onion and cook until tender, about 5 minutes. Add the butter and garlic and continue to cook until the garlic is softened. Add the ketchup, molasses, vinegar, hot sauce, mustard and brown sugar and simmer until the sugar is melted and the ingredients have combined, about 5 minutes. Transfer to a blender and carefully blend until smooth. Return to the pan, add Trisha's Pulled Pork and keep over low heat to warm through.
• For the cheese sauce: Heat the cream and pepper in a small saucepan over low heat until it just begins to steam, about 3 minutes. Gradually add the cheese, stirring until the cheese is completely melted. Keep warm, adding a bit more cream if the sauce becomes too thick.
• For the nachos: In a shallow casserole dish, spread the shredded romaine and then top with the tortilla and potato chips mixed together. Spread the pork over the chips and cover with the shredded Cheddar. Bake until the cheese has melted, 8 to 10 minutes. Pour the cheese sauce over top and garnish with the red onions and scallions.
• Season the ribs well on all sides with salt and pepper.
• In a large Dutch oven over high heat, heat the oil to a shimmer. Add the ribs and sear until browned on all sides, about 8 minutes. Remove the ribs and transfer to a plate. Add the garlic, carrots and onion and cook until golden and caramelized, about 10 minutes. Add the tomato paste and cook for 2 minutes. Add 1 cup of water and, using a wooden spoon, scrape up any browned bits from the bottom of the pan. Add 2 more cups of water and stir to combine.
• Return the ribs to the Dutch oven, cover and reduce the heat to low. Cook until fork-tender, about 3 hours.
• Remove the ribs from the liquid and transfer to a baking sheet to cool. Strain the cooking liquid and reserve. When cool enough to handle, use 2 forks to shred the pork.

MEMPHIS-STYLE PULLED BBQ PORK

Steps:

• Mix all rub ingredients.
• Sprinkle rub all over pork and rub into meat.
• Wrap in foil and refrigerate 3 hours to overnight.
• Smoke meat on smoker for 4 to 6 hrs (200-225 degrees check for doneness)(TIP: even after the meat reaches correct temperature you need to let it continue to cook for a few more hours at the 200-225 degree temperature this will produce a meat that can be PULLED: a stringy type of pull. if you can't smoke for that long just cover your meat in foil and put in the oven for a few hours to produce the stringy traditional pulled pork and the smoky flavor will still be present.).
• While pork is cooking mix all BBQ sauce ingredients in a sauce pan.
• Bring to a slight boil then simmer on low heat until meat is done.
• Remove meat from smoker and loosely cover with foil for 15 minute.
• Pull pork apart.
• Either put meat in sauce or spoon over meat to serve on your choice of buns.

MEMPHIS-STYLE BBQ PORK NACHOS

Steps:

• Cook meat and barbecue sauce in saucepan on medium heat 3 min. or until heated through, stirring frequently. Remove from heat.
• Microwave VELVEETA and milk in microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min. Continue microwaving and stirring in 15-sec. increments until VELVEETA is completely melted and sauce is well blended.
• Spread chips onto large plate; top with meat mixture, VELVEETA sauce and remaining ingredients.

MILE HIGH MEMPHIS STYLE BARBECUE NACHOS

Steps:

• preheat oven to 400 degrees.
• spread a single layer of tortilla chips on a baking sheet
• drizzle with cheese and barbecue sauce and top with a few spoonfuls of meat.
• make two more layers the same way.
• bake about ten minutes until cheese is bubbly and nachos are heated through.
• top with jalepeno slices.