Memphis Tennessee is known for two of the best things in the world. St. Jude's for the finest medical care for those precious children and Memphis Bar-B-Que!
I'm a Tennessee lady that loves smoked pulled pork. This recipe was made with my favorite Bar-B-Que from Trollingers in my home town of Paris, Tennessee. It's a dry smoked pork. You don't want the sauce wetting your tots.
This easily feeds 2 so if you're feeding a crowd, you might want to double this recipe. I like it best served from a cast iron skillet. You use whatever's handy at your house.
- You'll need:
- 1 32 ounce bag frozen tater tots
- 2 cups pulled pork roughly chopped
- 4 ounces shredded cheddar cheese
- 4 ounces shredded monterey jack or pepper jack cheese
- 1/4 cup thinly sliced jalapeños
- 4 green onions sliced thin
- 1/4 cup fresh cilantro chopped
- optional toppings: guacamole salsa, crema, and cotija cheese
Preheat the oven to 450°F. Spread the tater tops across a large baking sheet and bake for 25 minutes, until golden and slightly crisp.
Remove from the oven and sprinkle half the cheese over the tater tots.
Distribute the pulled pork evenly over the cheese layer and top with remaining cheese.
Scatter jalapeños over the top.
Bake until the cheese melts completely, about 10 minutes.
Remove from the oven and sprinkle with green onions and cilantro.
Add the additional toppings of your choice.
Enjoy!
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