A generous layer of homemade pulled pork makes these “tochos” completely irresistible.
Pulled Pork Tater Tot Nachos
Serves: 6-8 servings
- ½ tablespoon unsalted butter
- 4 ounces yellow American cheese, cut into ½-inch pieces
- 4 ounces white American cheese, cut into ½-inch pieces
- ½ cup half-and-half
- 2 tablespoons diced green chiles
- 1 (32-ounce) bag frozen potato tots
- 3 to 4 cups Oven-Roasted Pulled Pork (recipe follows)
- Pico de gallo and pickled jalapeño slices, to serve
- Place a cast-iron baking pan in oven, and preheat oven to 450°.
- In a small Dutch oven, melt butter over medium heat. Reduce heat to low. Add cheeses, half-and-half, and green chiles; cook, stirring frequently, until cheese is melted and mixture is smooth, 15 to 20 minutes.
- Meanwhile, remove pan from oven, and spread tots in an even layer.
- Bake until browned, 20 to 25 minutes. Top tots with Oven-Roasted Pulled Pork, cheese sauce, pico de gallo, and jalapeño. Serve immediately.
Oven-Roasted Pulled Pork
Serves: 8-10 cups
- ½ cup yellow mustard
- 1 tablespoon liquid smoke
- 1 (5- to 6-pound) bone-in pork shoulder
- 3 tablespoons smoked paprika
- 1 tablespoon coarse sea salt
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon firmly packed light brown sugar
- 1 tablespoon dry mustard
- 1 to 2 cups barbecue sauce
- In a small bowl, combine yellow mustard and liquid smoke; rub mustard mixture all over pork. In another small bowl, stir together paprika, sea salt, cumin, chili powder, garlic powder, brown sugar, and dry mustard; rub spice mixture all over pork. Cover and refrigerate for at least 1 hour or overnight.
- Preheat oven to 225°.
- Place pork in a 12-inch cast-iron skillet.
- Bake, uncovered, until a meat thermometer inserted in thickest portion registers 195°, about 10 hours. Carefully wrap entire skillet and pork in foil, and bake until pork easily pulls apart and a meat thermometer inserted in thickest portion registers 215° to 225°, 2 to 3 hours more.
- Let stand, wrapped in foil, for 2 to 3 hours. Shred meat, discarding fat and bones; drizzle with barbecue sauce, tossing to combine. Use within 3 days or freeze in a heavy-duty resealable plastic bag for up to 6 months.