It finally happened. We got a slow cooker. With our ever-increasing laundry list of activities eating up our free time, we wanted to find more quick and easy ways to meal prep (vs. spending a couple hours cooking each night or eating out). Enter the slow cooker – a genius invention that allows you to cook food deliciously, effortlessly, and safely without you even being there! The first recipe we wanted to try was BBQ pulled pork, and, bruh, it was BOMBBB. Keep on reading for the recipe…
In a bowl, mix all the dry ingredients for the pulled pork.
Combine the dry ingredients with the remaining ingredients. Mix well.
Slow cook on low for 8 hours.
Before serving, test the pork for doneness by running a fork through it. If it shreds easily, it's done! Remove pork from slow cooker and let it rest on a cutting board for about 10 minutes. Shred the pork using two forks.
Prepare the totchos
Bake your taters according to package instructions.
In a mixing bowl, mix all coleslaw ingredients.
Plate the tater tots first, then add the pulled pork on top.
Crown your mountain with coleslaw, beans, grilled onions, spicy pickles, and cilantro.
Notes
This recipe is super easy to freeze as a ready-to-cook meal, or as meal prep. Store the marinated meat in the freezer, then defrost the day before you plan to cook. You can also refrigerate the cooked leftovers for meal preps for the week! (We recommend enjoying it as close to your cook date as possible, though, for maximum tastiness!)
Use a slow cooker liner for easier cook and cleaning.
We decided to use tater tots as the carb base, but you could sub tots for rice (or cauliflower rice), bread, hamburger buns, tortillas, nachos, or whatever you want! Sky’s the limit!
Make sure the tater tots are EXTRA crispy. When in doubt, leave them in the oven for an extra 1-2 minutes. The toppings can sometimes make your tots soggy very quickly.
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Noelle Noriesta
Noelle Noriesta, a Filipino-American home cook, is the principal creator of Fork and Spoon. Her recipes have a modern and playful approach inspired by her food experiences growing up in the Bay Area and now in Los Angeles. --Read more about me