Memphis BBQ Pork Totchos

Memphis BBQ Pork Totchos

Leslie Kelly

"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."
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Ingredients

1 h servings 619 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 619 kcal
  • 31%
  • Fat:
  • 32.1 g
  • 49%
  • Carbs:
  • 57.2g
  • 18%
  • Protein:
  • 31.7 g
  • 63%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 1675 mg
  • 67%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 425 degrees F (220 degrees C). Arrange potato nuggets in a single layer on a baking sheet.
  2. 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.
  3. Top potato nuggets with pepperjack cheese, pulled pork, onion, and jalapeno peppers. Drizzle barbeque sauce over "totchos".
  4. Broil in the preheated oven until cheese starts to bubble, 5 to 7 minutes. Top "totchos" with coleslaw and green onions.

Footnotes

  • 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 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.

Reviews

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This is a great idea. Husband made a pork shoulder yesterday to serve at a super bowl party and found this recipe on here. We had to go buy the ingredients to make this so he could try it. He ...

Loved this! I finished the pork off on the grill pan as the submitter mentioned in the footnotes and this raised the recipe to a whole new level. 5 stars all the way!

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