Carolina Pulled Pork Tater Tots Recipes

EASY LOADED PULLED PORK TATER TOT NACHOS (TOTCHOS!)

Steps:

• If you're cooking your own pork, place the pork shoulder in a crockpot with water and seasoning. Cook on low for 8 hours or on high for 4 hours. Once the meat is cooked through, remove it from pot and shred it with 2 forks.
• Once you have your meat cooked, you're ready to cook your tater tots! Cook the tots according to the bags directions, and don't forget to spray the large baking sheet with nonstick cooking spray. Cook until crispy.
• Once your tots are cooked, remove from the oven and spread the meat over the top. Then top with baked beans and shredded cheese and return to the oven to bake for about 10 minutes or until cheese is melted.
• Before serving, top with BBQ sauce and green onions.

PULLED PORK TATERS

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.

LOADED PULLED PORK TOTCHOS

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.

LOADED PULLED PORK TATER TOT BITES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Spray the cups of a 12-cup muffin pan with nonstick cooking spray.
• Place 4 to 5 frozen potato nuggets into each muffin cup.
• Bake in the preheated oven for 10 minutes.
• Remove muffin pan from the oven. Using a small glass (e.g. a small juice glass or shot glass) twist and press the tots downward in each muffin cup to create a potato cup. Return to the oven and bake until deep golden brown, about 15 more minutes.
• Remove the pan from the oven and distribute pulled pork evenly between the cups. Add 1 tablespoon of shredded cheese to each potato cup, being careful to try and keep it on top of the pulled pork (not down the sides of the muffin cups).
• Return to the oven and bake until the cheese has melted, 4 to 5 minutes. Remove from the oven and transfer the potato cups to a serving platter.
• Drizzle with BBQ sauce, add a small dollop of sour cream, and sprinkle with green onions before serving.

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.