Pulled Pork Tator Tot Hotdish
The epitome of comfort food with a (pork) kick.
5 lbs. pork shoulder (pork butt)
1 cup brown sugar
one quarter cup kosher salt
2 Tbsp. chili powder
2 Tbsp. paprika
1 Tbsp. onion powder
1 Tbsp. garlic powder
2 tsp. cayenne
2 tsp. ground coffee
1 18-oz. bottle BBQ sauce
1 bag of frozen tater tots
1 can of baked beans
2 cups shredded pepper jack cheese
Nonstick cooking spray
- 5 lbs. pork shoulder (Boston Butt)
- 1 cup brown sugar
- ¼ cup kosher salt
- 2 Tbsp. chili powder
- 2 Tbsp. paprika
- 1 Tbsp. onion powder
- 1 Tbsp. garlic powder
- 2 tsp. cayenne
- 2 tsp. ground coffee
- 1 18-oz. bottle BBQ sauce
- 1 bag of frozen tater tots
- 1 can of baked beans
- 2 cups shredded pepper jack cheese
- Nonstick cooking spray
- In a small bowl, mix together sugar, salt, chili powder, onion, garlic, paprika, cayenne, coffee; then, rub all over pork.
- Place pork in a slow cooker, pour in BBQ sauce, and let it cook on high for 8 hours.
- Shred pork with 2 forks. Let it sit in the slow cooker.
- Preheat oven to 375° F.
- Spray the bottom of an 8-by-11-inch glass baking dish with nonstick spray.
- In a bowl, combine pulled pork and baked beans.
- Spread the mixture in the bottom of the casserole dish and top with shredded cheese. Then, add a layer of tator tots on top.
- Bake for about 30 minutes, or until tator tots are starting to turn golden brown and the casserole is just slightly bubbling at the sides.
- Remove from oven, and sprinkle the tator tots with more cheese. Bake for 5–10 minutes to let the cheese melt and the tator tots to crisp.
- Grab your fork, spoon or spatula and friends, and dig into this Midwesterners’ dream dish!