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A photo of a platter of loaded tater tots topped with BBQ pulled pork, pickled onions, shredded cheddar cheese, pickled onions and cilantro.

BBQ Pulled Pork Loaded Tater Tots

Is there anything better than a tasty BBQ pulled pork? Well, maybe loaded tater tots topped with BBQ pulled pork! Crispy tater tots are topped with tender BBQ pulled pork roast, shredded cheese, and toppings for an appetizer that can feed a crowd!
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Course: Appetizer
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 10 servings
Calories: 680kcal
Author: Megan

Ingredients

For the Pork:

  • 2 tbsp brown sugar
  • 2 tsp paprika
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon sea salt
  • 2.5 lbs boneless pork shoulder (cut into 8 pieces)
  • 1 tbsp avocado oil or vegetable oil
  • 1 1/2 cups bbq sauce (divided)
  • 2 tbsp apple cider vinegar
  • 1/2 cup water (or orange juice)

For the Loaded Tater Tots:

  • 28 oz bag of frozen tater tots (check for gluten-free)
  • 8 oz shredded white cheddar cheese or Monterey jack cheese
  • 1/2 cup bbq sauce (for topping, check for gluten-free)
  • 1 avocado (sliced, for topping)
  • 1 jalapeño (sliced, for topping)
  • 1/4 cup cilantro (chopped, for topping)
  • 1/4 cup pickled onions (for topping)

Instructions

For the Pork:

  • Add the brown sugar, paprika, chili powder, garlic powder, black pepper, and sea salt to a small bowl. Mix to combine.
  • Cover the cubed pork in the spice rub.
  • Set pressure cooker to the sauté setting and add the oil. Once hot, add the cubed pork and brown on each side—about 3 minutes. You will probably need to do this in 2-3 batches. Place pork on a clean plate after browned.
  • With a wooden spoon, scrape off the browned bits. You can add a tablespoon of water or two to help scrape up the browned bits if needed.
  • Whisk together 1 cup of the BBQ sauce, apple cider vinegar, and water.
  • Set the pressure cooker to the Pressure Cooking setting. Add the browned meat and the BBQ sauce mixture to the pressure cooker. Stir to combine.
  • Twist on the top and make sure the valve is at "sealed." Cook on high pressure for 45 minutes.
  • Let naturally release for 10 minutes, and then put the valve on quick release.
  • Turn pressure cooker off and carefully remove the top.
  • With a slotted spoon, remove the pork to a large bowl—leaving the liquid behind.
  • Either shred the pork or cut into smaller chunks.
  • Mix with the remaining 1/2 cup of BBQ sauce.

For the Loaded Tater Tots:

  • When you put the pork into the pressure cooker, preheat the oven to 425F.
  • When the BBQ pork has about 20 minutes left in the pressure cooker, place the frozen tater tots onto a baking sheet and bake in the oven for 20-25 minutes until very crispy. Remove from the oven.
  • Layer the tater tots with shredded cheese and the BBQ pulled pork. Put back in the oven for 5-7 minutes until the cheese is melted.
  • Remove from the oven and top with drizzled BBQ sauce, avocado, sliced jalapeño, chopped cilantro, and pickled onions. Serve immediately.

Nutrition

Serving: 10servings | Calories: 680kcal | Carbohydrates: 49g | Protein: 34g | Saturated Fat: 8g | Cholesterol: 92mg | Sodium: 1370mg | Fiber: 4g | Sugar: 22g
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