Memphis BBQ Pork Totchos Tasty Recipes

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Memphis BBQ Pork Totchos

"A mashup of the BBQ pork nachos that are on so many menus in Memphis and the South-of-the-Border influenced Totchos that have blown up as the must-try bar food in Seattle. Serve with extra barbeque sauce for dipping."

Ingredients :

• 1 (28 ounce) package frozen bite-size potato nuggets (such as Extra Crispy Tater Tots®)
• 2 cups shredded pepperjack cheese
• 2 cups cooked pulled pork
• 1/2 cup chopped white onion
• 1/4 cup chopped pickled jalapeno peppers
• 1/2 cup barbeque sauce (such as Cattlemen's®)
• 1 cup prepared coleslaw (optional)
• 1 bunch green onions, sliced

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H

• 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.

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 of the fat, so the pork isn't as rich.
• The potato nuggets should really be extra crispy so they don't sog out when buried in the toppings.

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