A mashup of the BBQ pork nachos that are on so many menus in Memphis and the southoftheborder influenced totchos that have blown up as the musttry bar food in Seattle Serve with extra barbecue sauce for dipping
Prep Time
1 hr
Dificult
Medium
Servings
6
Ingredients
Instructions
Preheat the 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 the baking sheet and continue baking until potato nuggets are extra crispy
20 to 24 minutes more. Remove the baking sheet from the oven and turn on the broiler.
Top potato nuggets with pepper Jack cheese
pulled pork
onion
and jalapeño peppers. Drizzle barbecue sauce over "totchos".
Broil in the preheated oven until cheese starts to bubble
5 to 7 minutes. Top "totchos" with coleslaw and green onions.
Cook's 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 fat
so the pork isn't as rich.
The potato nuggets should be extra crispy so they don't sog out when buried in the toppings.