Equipment
Ingredients
Tater Tots
- 1 bag frozen tater tots
Pulled Pork
- 2½ lb pork tenderloin
- 1 cup bbq sauce
- 1 tbsp apple cider vinegar
- ¼ tsp paprika
- ¼ tsp oregano
- ¼ tsp cumin
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp cayenne pepper
- salt & pepper to taste
Coleslaw
- 16 oz coleslaw blend
- ⅓ cup nonfat plain greek yogurt
- 3½ tbsp apple cider vinegar
- 3 tbsp sugar
- salt & pepper to taste
Additional toppings
- ¼ cup grilled onions
- ¼ cup black beans
- spicy pickles
- cilantro chopped
Instructions
Slow cook the pork
- 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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