I usually have a little pulled pork leftover after I smoked a pork butt on my Weber Smokey Mountain Smoker. It usually ends up on baked potatoes. Or in stromboli. Or in nachos, like these pulled pork tater tot nachos. Like any nachos, you can go pretty much nuts and put whatever you want on these. I really like the combination of red onion, green chiles, peppadews, black olives, and pinto beans. You get a mix of crunch, heat and salt. The smoked provolone sauce and spicy BBQ sauce really bring it all together.
I actually prefer tater tots (or crispy crowns) in nachos over tortillas if I’m serving them as a main dish. Tortilla chips work better in an appetizer since they turn the nachos into easy-to-eat finger foods.
- 1/2 bag Ore-Ida tater tots, cooked per package instructions (don't be afraid to let them cook a little longer to get them extra crispy)
- Leftover pulled pork (I used about a cup)
- Red onion, chopped
- Black olives, sliced
- Peppadew peppers, chopped
- 1 small can chopped green chiles
- 1 can pinto beans, rinsed, drained, warmed
- BBQ sauce
- Smoked provolone cheese sauce
- Spread tater tots out on a platter.
- Top tots with pork.
- In a small bowl, mix together the onion, olives, peppers, and chiles. Sprinkle mixture over tots.
- Top with beans and add BBQ and provolone sauces.
- Devour immediately.