Pulled Pork Tater Tot Nachos


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
  1. Place a cast-iron baking pan in oven, and preheat oven to 450°.
  2. 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.
  3. Meanwhile, remove pan from oven, and spread tots in an even layer.
  4. 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
  1. 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.
  2. Preheat oven to 225°.
  3. Place pork in a 12-inch cast-iron skillet.
  4. 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.
  5. 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.



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