Loaded Pulled Pork Totchos
Serves: 6
Santos Walker
1 January 1970
Based on User reviews:
48
Spice
57
Sweetness
49
Sourness
36
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1
Salt1 cup
Barbeque Sauce1 cup
Sour Cream1 tsp
Paprika (smoked)2 tbsps
Unsalted Butter1.5 tbsps
All-Purpose Flour2.5 cups
Milk1 tsp
Thyme (minced optional)Directions:
1
Preheat oven to 425 degrees F (220 degrees C)
2
Spread potato nuggets on a baking sheet in a single layer
3
Bake in the preheated oven until browned and crisp, 20 to 25 minutes
4
Transfer to a large bowl; season lightly with salt
5
Mix pulled pork and barbeque sauce together in a bowl until pork is evenly coated
6
Whisk sour cream and smoked paprika together in a small bowl
7
Melt butter in a saucepan over medium heat
8
Whisk in flour until a paste forms, 2 to 3 minutes
9
Whisk in milk until no lumps remain
10
Cook and stir until sauce thickens enough to coat the back of a spoon, about 5 minutes
11
Remove from heat; whisk in Cheddar cheese until melted
12
Season sauce with salt and pepper
13
Drizzle Cheddar cheese sauce over potato nuggets
14
Cover with pulled pork mixture and dollops of sour cream
15
Top with pinto beans, roasted peppers, green onion, and thyme