Prep Time::15 mins
Cook Time::45 mins
Total Time:: 1 hr
Servings::6
Ingredients
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1 (28 ounce) package frozen bite-size potato nuggets (such as Extra Crispy Tater Tots)
2 cups shredded pepper Jack cheese
2 cups cooked pulled pork
½ cup chopped white onion
¼ cup chopped pickled jalapeño peppers
½ cup barbecue sauce (such as Cattlemen's)
1 cup prepared coleslaw (Optional)
1 bunch green onions, sliced
Directions
Preheat the 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 the baking sheet and continue baking until potato nuggets are extra crispy, 20 to 24 minutes more. Remove the baking sheet from the oven and turn on the broiler.
Top potato nuggets with pepper Jack cheese, pulled pork, onion, and jalapeño peppers. Drizzle barbecue sauce over "totchos".
Broil in the preheated oven until cheese starts to bubble, 5 to 7 minutes. Top "totchos" with coleslaw and green onions.
Cook's Notes:
I prepare my dry rub-seasoned pork shoulder in a slow cooker, cool it, and then pull it by hand, gently creating chunks of pork. Then, I use a cleaver to chop it, and finally, I finish it in a grill pan over high heat, adding more dry rub seasoning.
I order the dry rub from Rendezvous in Memphis.
Finishing it on the grill pan makes the meat crispy, mimicking the all-important "bark" formed on the outside of true barbeque. It also renders out some fat, so the pork isn't as rich.
The potato nuggets should be extra crispy so they don't sog out when buried in the toppings.