Barbecue Pulled Pork Totchos
Barbecue Pulled Pork Totchos are one of our favorite cool weather appetizers. I start these totchos by making homemade pulled pork. This recipe makes far more pulled pork than you’ll need for this appetizer. But, I recommend dividing the pork into a few packs and freezing it for future meals. That way, you’ll be able to make pulled pork sandwiches, quesadillas, and many other dishes. Of course, to save time, you could use purchased pulled pork. Next, I make a homemade barbecue sauce. Again, to save time, you could use a bottled sauce. After that, I make a homemade cheese sauce. And, finally, it’s time to make the homemade tater tots.
The Equipment I Used
- Dutch Ovens- I used Dutch oven to braise the pork and fry the potatoes. If you don’t have a Dutch oven, you could use a baking pan with a foil cover to make your pork. And, fry your tots in any large pot.
- A Deep Fry Thermometer- You’ll need this to fry the potatoes.
- A Food Scale- I use this to weigh my potatoes.
The Ingredients Needed for Barbecue Pulled Pork Totchos
- Pork- Use a pork butt for your pulled pork.
- Chicken Stock- I braise the pork with homemade chicken stock. The recipe is below.
- Cheddar- Use extra sharp cheddar for the cheese sauce. I like Cracker Barrel brand.
- Evaporated Milk- You’ll need this for the cheese sauce.
- Potatoes- Use russet potatoes for the tots.
- Oil- Fry the tots in vegetable oil.
- Bourbon- You can use this in the barbecue sauce, or just leave it out.
How I Made my Totchos
- The day before, I made the pork.
- The next day, I made the barbecue sauce.
- Then, I made the cheese sauce.
- Next, I fried the potatoes. Be sure your oil is always at the correct temperature.
- Finally, I added all the toppings to the tots.
If you love tater tots, you need to try these heavenly Barbecue Pulled Pork Totchos.
Barbecue Pulled Pork Totchos
Homemade tater tots topped with pulled pork in barbecue sauce and cheese sauce.
Ingredients
For The Pulled Pork:
- 2 onions, cut in half inch slices
- 3 pounds boneless pork butt
- ½ tsp. cayenne pepper and kosher salt
- 1 tsp. black pepper, garlic powder, and cumin powder
- 2 tsp. each chili powder and paprika
- 6 cloves garlic, peeled
- 1 cup chicken stock
- ¼ cup dark brown sugar
For the Bourbon Barbecue Sauce:
- 2 tbsp. unsalted butter
- 1 cup minced onions
- 2 tbsp. chopped garlic
- ¼ cup bourbon
- 2 tbsp. honey
- 2 tbsp. Worcestershire sauce
- ¾ cup ketchup
- 1 tsp. soy sauce
- 2 tbsp. rice wine vinegar
- ½ tsp. black pepper
For the Cheddar Cheese Sauce:
- 3 ounces extra sharp cheddar cheese, shredded
- 1½ tsp. cornstarch
- 4 ounces evaporated milk
For the Homemade Tater Tots:
- 1 pound peeled russet potatoes
- ½ cup minced onions
- 1 tbsp. all purpose flour
- 1 tbsp. grated garlic
- ½ tsp. black pepper
- 1 tsp. kosher salt
- 1 tbsp. fresh thyme
- 2 cups vegetable oil
For the Toppings:
- 1 cup halved cherry tomatoes
- 1 jalapeno, sliced
- ¼ cup sliced scallions
- ¼ cup cilantro leaves
Instructions
- Begin by making the Pulled Pork: Preheat the oven to 300 degrees.
- At the bottom of a large Dutch oven, place the onions. Mix all the spices together and rub them all over the pork. Place the pork butt on top of the onions, fat side up. Add the chicken stock to the bottom of the pot.
- Bake, tightly covered, for five hours. When the pork is done, shred it with two forks and stir in the sugar. You'll only need about a quarter of the pork for this recipe. Freeze the rest for other meals.
- While the pork cooks, make the barbecue sauce and the cheese sauce. And, fry the tater tots, right before serving.
- For the Bourbon Barbecue Sauce: Melt the butter in a three quart saucepan, and cook the onion and garlic until softened. Then, add the rest of the ingredients, and simmer uncovered for 20 minutes. Stir this into the pork you're using to top the tater tots.
- For the Cheese Sauce: In a small bowl, toss together the cheese and the cornstarch. In a three quart saucepan, bring the milk to a simmer. Turn the heat to low and whisk in the cheese. Whisk until the sauce thickens. Pour it into a bowl. You can reheat it in the microwave for a minute right before serving.
- For the Homemade Tater Tots: Bring a three quart saucepan, half full of water, to a boil. Add a tablespoon of kosher salt and the potatoes. Boil them for ten minutes. Drain them and let them cool, until they're no longer hot. Shred the potatoes on the small holes, and put them into a bowl. Add the onion, garlic, thyme, salt, pepper, and flour. In a Dutch oven, bring an inch of oil to 350 degrees. While the oil heats, roll the potato mixture into one inch balls. It helps to oil your fingers while doing this. Fry the potatoes in four batches, dropping them in one at a time. Fry each batch until they're golden brown, for about three minutes. Don't add another batch until the oil goes back to 350 degrees. Drain the tots on a wire rack over a pan. These can be made ahead and reheated in an air fryer.
- Place your tots on a serving platter, and top them with the pork, cheese sauce, scallions, cilantro, and tomatoes.
Tried this recipe?Let us know how it was!
Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Tried this recipe?Let us know how it was!
