Pulled Pork Totchos

Hello my Hy-Vee friends!

It's time for the big game again and I hunger for something different. The holidays are time for tradition and I understand that, but when it comes to food for game day, tradition is thrown out the window and you can cook whatever crazy dish sounds good to you. Philly Cheese Steak Egg Rolls in honor of Philadelphia? Why not? Clam Chowder Pizza for New England? Oh yeah!

This year, I’m bringing my version of nachos to the party. I replace tortilla chips with deep fried tater tots, substitute pulled pork for the ground beef, and cover the whole thing in a decadent queso blanco sauce, shredded pepper jack cheese, a black bean and corn salsa and a drizzle of sour cream. It’s a mash up that’s delicious and perfect to share with friends and family this Sunday or any other time.

Pulled Pork Tatchos

All you need:

1 32 oz. package frozen tater tots 

1 pound pulled pork (see recipe below)

2 cups queso blanco (see recipe below)

1/2 cup shredded pepper jack cheese

1/2 cup black bean and corn salsa

1/2 cup sour cream

All you do:

1. Prepare tater tots according to package. 

2. While the tater tots are baking, warm your pork and queso.

3. Once tots are done cooking remove from oven and top with remaining ingredients.

BBQ Pulled Pork

All you need:

1 three pound pork shoulder (butt) or Sirloin pork roast

BBQ seasoning

1 bottle BBQ sauce

1 white onion, thinly sliced

All you do:

1. Season shoulder with BBQ rub. Place onion on the bottom and pork shoulder on top of the onion in a slow cooker and pour BBQ sauce over meat. Cover and cook on low for 4-6 hours, or until pork shreds easily with a fork.

Queso Blanco Dip

All you need:

2 pounds Velveeta queso blanco

4 ounce can diced green chiles, drained

2 tablespoons canned diced jalapenos

1 cup half and half or whole milk, add up to 1/2 cup additional half and half or whole milk if needed

1/8 teaspoon cumin

1/8 teaspoon freshly ground black pepper

All you do:

1. Cut a two-pound block of Velveeta queso blanco cheese into cubes.

2. Put the cheese cubes, can of diced green chiles, chopped jalapenos, half and half or milk, cumin and pepper into a saucepan.

3. Melt over medium heat, stirring often. Add additional half and half or milk to thin the dip if needed.

No matter who you want to be the big winner, remember that good food shared with family and friends will always win. As always, Praise the Lard!

-Chef Alex