BBQ Pulled Pork Tater Tots (Dirty Tots)
These BBQ Pulled Pork Tater Tots are loaded with melted cheese, tender BBQ pulled pork, drizzled with chipotle aioli, and garnished with green onions.
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A few times a year, I happen to check into a family owned BBQ joint in midtown by the name of Tank House. They smoke all their own BBQ and you can watch them do it from the sidewalk. I’ve stumbled upon it a few years ago while at a nearby farmer’s market on the weekend. This place has become one of our favorites when craving BBQ and in particular, “dirty tots.”
Roasting pork in your oven takes a little time but is totally worth it for that tender, pull-apart effect. Simply rub it down with a dry rub spice, brown on all sides, add a little broth, cover and bake! It’s so so easy.
The second part of the dirty tots are crisping up the tater tots and layering the ingredients.
Ingredient Notes
Pork Shoulder or Butt – Opt for a well-marbled cut of pork shoulder or butt. These cuts are ideal for slow cooking as they become tender and flavorful over time.
BBQ Sauce – This homemade BBQ sauce is made with the broth and drippings from the cooked pork by whisking in tomato paste, brown sugar, apple cider vinegar, Worcestershire sauce, and smoked paprika right into the pot. It’s tangy, sweet, and nothing like the store bought stuff.
Add Some Variety!
Swap out the pulled pork with chicken breast: Cooking time will be anywhere from 45-60 minutes, depending on the size of the chicken breasts.
Add more toppings: pickled jalapeños, banana peppers, black or pinto beans, diced red onions, roasted corn or salsa. The sky really is the limit!
Swap out the tater tots with fries: Alexia’s fries are a great sub if the store is out of tots, which I find is a lot more common.
FAQs:
1. Can I use a different cut of pork for this recipe?
While pork shoulder or butt is recommended for its tenderness and marbling, you can also use pork loin or tenderloin. However, keep in mind that leaner cuts may not result in as juicy and succulent pulled pork.
2. How long does it take to cook the pork in the Crock-Pot slow cooker?
Cooking times can vary depending on the size of the pork and the temperature setting of your slow cooker. Typically, pork shoulder or butt will take 8-10 hours on LOW or 4-6 hours on HIGH to become tender and easy to shred.
3. Can I make this recipe ahead of time?
Absolutely! In fact, pulled pork often tastes even better the next day as the flavors have had time to meld together. Simply store the cooked pork in an airtight container in the refrigerator for up to 3 days or freeze it for longer storage. Make the aioli the day before. When you’re ready for dinner, toast the tater tots and load them with the warmed up pulled pork and other ingredients.
Check out a few of my favorite dinners!
Jalapeño Popper Tater Tot Chicken Casserole
Crock-Pot Honey Garlic Chicken
If you make these BBQ Pulled Pork Tater Tots, be sure to leave a comment and/or give this recipe a rating! I’d love to hear from you, or better yet, see what you’re cooking! Tag me @fettysfoodblog with your creation.
BBQ Pulled Pork Tater Tots (Dirty Tots)
Ingredients
For The Dry Rub
- 2 tablespoons brown sugar
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
For The Tater Tots And BBQ Sauce
- 3 pounds pork shoulder, boneless
- 3 tablespoons olive oil
- 1 cup chicken broth
- ⅓ cup tomato paste
- ⅓ cup brown sugar
- 1 tablespoon apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon smoked paprika
- 32 ounce bag of frozen tater tots
- 1 cup shredded Mexican cheese
- 4 green onions, sliced
For The Chipotle Aioli
- 1 cup mayonnaise
- 1 chipotle pepper in adobo sauce (add an extra one if you like the heat)
- 1 lime, squeezed
- 1 garlic clove
- kosher salt and fresh cracked black pepper, to taste
Instructions
- Preheat the oven to 300 F.
- In a small bowl, combine the dry rub ingredients. Pat and rub all sides of the pork shoulder with the dry rub.
- Heat olive oil in a Dutch oven over medium heat. Once hot, sear all side of the pork shoulder, about 1-2 minutes per side.
- Add chicken broth to the pot, cover, and place in the oven. Cook for 2 to 3 hours. Check the pot at the 90-minute mark to see if you need to add more broth. Use a meat thermometer to check the internal temperature of the roast. When the pork reaches an internal temperature of 190 F to 195 F, the meat is ready to be shredded.
- While the pork is cooking, place the chipotle aioli ingredients into a food processor and processes for 1 minute. Place into the refrigerator until ready to use.
- Remove the pork from the pot and set aside on a large cutting board. Using a large spoon, remove and discard most of the fatty liquid floating on top. Leave the broth in the pot.
- Add the tomato paste, brown sugar, Worcestershire, apple cider vinegar, and smoked paprika to the pot with the broth. Whisk all ingredients together. Heat on medium-low and simmer for 10-15 minutes, until BBQ sauce thickens up slightly.
- Shred the pork with two forks. Place the shredded pork into the pot with the homemade BBQ sauce. Toss to coat an set aside.
- Increase the oven temperature to 425 F.
- Lay out tater tots in a single layer on a baking sheet. Place into the oven and bake for 20 minutes, flipping them once, half way through cooking. Add shredded cheese 2 minutes before baking time is done.
- Remove tater tots from the oven. Evenly spread out the BBQ pulled pork on top of the tots. Drizzle with chipotle aioli and garnish with green onions. Serve immediately.
Notes
My husband loves the dirty tots at Tank House so we decided to try these. They were delicious!!! Thank you for the recipe!
I’m so glad you both loved them! They are also a staple around here in our home, especially in the summertime. 🙂
Super yummy, family loved it! I used left over pork roast that I pulled and used no sugar added BBQ sauce and had mjni tots. Gave it a wonderful sweet/spicy mix. Thanks!!
I’m so glad your family loved it, Billie. That’s a great idea to use leftover pork roast for a quick dinner meal! Thank you for sharing. 🙂