Kick off BBQ season the right way! These Pulled Pork Totchos are topped with pulled pork, cole slaw and pepper jack queso. This delicious appetizer will be the hit of the party!
Disclosure: This Pulled Pork Totchos post was sponsored by Byron’s BBQ & Rich Products, but the recipe and opinions are entirely my own. Thank you for supporting the brands that support Spiced!
It’s here! It’s finally here! May 1 marks the kickoff of National BBQ Month. After what felt like an especially long and cold winter this year, I am all about some barbecue flavors…and I get to celebrate those flavors all month long. (Heck, who am I kidding? We’ll be celebrating all summer long around this house!) I decided to kick off the festivities with a batch of Pulled Pork Totchos. Nope, that’s not a typo. Instead of nachos, I replaced the chips with tater tots. Talk about one heck of an awesome meal!
Every New Year’s Eve, Laura and I have a tradition of making tater tots as an afternoon appetizer. I have no idea how this tradition started, but I’m not about to complain! Tater tots are delicious in their own right, but this recipe takes those tots and improves upon ’em. Like with pulled pork. And pepperjack cheese sauce. And onions, jalapenos and coleslaw. These Pulled Pork Totchos are basically a delicious bbq sandwich served over tots instead of a roll. What better way to celebrate National BBQ Month!?
I do enjoy making pulled pork at home, but pulled pork takes time. As in hours and hours of time. We were in Sam’s Club recently, and I noticed Byron’s Fully Cooked Pulled Pork BBQ in the freezer section. It took about 2.3 seconds before a few containers of that pulled pork ended up in our cart!
Byron’s Fully Cooked Pulled Pork BBQ is downright delicious. It is slow smoked for over 8 hours on an open-pit hardwood fire, and then that hand pulled pork gets tossed in Byron’s signature spicy-sweet sauce. Byron’s is also made with no artificial ingredients or preservatives. Laura and I could barely stop nibbling on the pulled pork while I was making these totchos, which came together so quickly! You can find this item in the freezer section exclusively at Sam’s Club now.
Byron’s Smokehouse first opened its doors in Gallatin, Tennessee back in 1957. They’ve had more than 60 years to perfect the art of authentic BBQ, and boy have they!
Pulled Pork Totchos
Back to these Pulled Pork Totchos! In my book, nachos (and totchos) aren’t complete without a good queso on top. I whipped up a batch of my go-to queso, although this time I used only pepper jack cheese. The result is a creamy, delicious cheese sauce that goes great with tater tots and pulled pork. (It’s worth noting that you’ll have extra cheese sauce. I don’t know how to make a small batch of queso. However, I suspect you’ll find a good way to use up the leftovers!)
I hope you join me in celebrating National BBQ Month all summer long! Cheers, friends!
Did you make a batch of these Pulled Pork Totchos at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog).
Looking for other tasty barbecue-inspired recipes? Check out these other favorites, too:
Pulled Pork Totchos
For the Pepper Jack Queso
- 1 Tbsp olive oil
- 1 cup diced red onions
- 1 tsp minced garlic
- 2 Tbsp all-purpose flour
- ½ tsp cumin
- ¾ cup milk
- 1 10-oz. can diced tomatoes with green chilies
- 1 4.5-oz. can diced green chilies
- 4 cups shredded pepper jack cheese ~16 oz.
- 1 8 oz. package cream cheese
- 2 Tbsp chopped fresh cilantro
- ½ cup sour cream
For the Totchos
- 28- oz. package frozen tater tots
- 2 cups Byron’s Fully Cooked Pulled Pork BBQ
- 1 cup coleslaw
- ½ cup diced red onions
- ¼ cup pickled jalapeno peppers
- sliced green onions
- Cook the Byron’s Pulled Pork in the oven according to package directions.
- Cook the tater tots according to package instructions. (Tip: Bake the tots for several minutes longer than package instructions, or until extra crispy.)
- While the tater tots are baking, add olive oil to a medium saucepan and place over medium-high heat. Once hot, add onions.
- Sauté for 5-6 minutes, stirring occasionally, or until onions have softened.
- Add garlic and continue sautéing, stirring occasionally, for 2-3 more minutes.
- Add flour and cumin, stir and cook for 1 minute.
- Add milk, diced tomatoes, diced chilies, pepper jack cheese and cream cheese. Continue cooking, stirring occasionally, until cheeses have melted and mixture is smooth.
- Remove from heat and stir in chopped cilantro and sour cream.
- Once baked, transfer tots onto a large plate or into a cast iron skillet (for serving).
- Sprinkle coleslaw, red onions, pickled jalapeno peppers and pulled pork evenly on top of tots.
- Drizzle pepper jack queso on top.
- Garnish with sliced green onions before serving.