Approximately 14 weeks ago, our lives were forever changed. No, I’m not talking about the birth of our son (though that was pretty life changing too, yeah yeah) but rather the day we were introduced to these loaded tots. On this day, our palates were graced with the presence of what is now our favorite recipe. We’ve since been wondering how we ever lived without it. What was life before these loaded tots? We have no idea, but we certainly weren’t living.
You guys, I’m no foodie, and I don’t share recipes too often on here, but when I do you know they’ve got to be good. This recipe has become a staple in our house and I’m not kidding when I say we make it probably twice a week. Some good friends of ours from church brought this to us shortly after we brought B home from the hospital, and thus began the love affair. It’s ridiculously easy, can be made (partly) ahead of time, is budget friendly, toddler approved, and oh so delicious.
If you’re a fan of slow cooker recipes, this one is for you.
Here’s what you’ll need:
- Pork Shoulder (bone in, approximately 6 lbs)
- Slow cooker (crockpot)
- 1 can Dr Pepper
- Salt & Pepper
- 1 onion – thick slices for bottom of slow cooker and optional diced for top of tots
- 1 bag frozen tater tots
- Shredded cheese
- Sour cream
- Optional: diced green bell pepper
First, cover your pork shoulder in salt and pepper, and layer the bottom of the slow cooker with onion slices. Pour in 1 can of Dr Pepper, and set on low for 7-8 hours or until shoulder bone cleanly pulls away from the meat. Shred the meat with two forks, and set aside serving for current usage. Divide remaining meat up into sandwich bags to freeze for later. (We can usually get 3 baggies worth to use for future meals, and we’ll either do tots, salad, or tacos.)
Spread the frozen tots out on a silicone baking sheet. Cook the tots 5 minutes less than fully cooked. Take out of the oven, add thin layer of cheese, all the pulled pork, then another layer of cheese (and onion and bell pepper if you choose, we sometimes do and sometimes don’t, depending on what we have on hand). Put back in oven and cook until cheese is melted and browns on the edges. Take out of oven, and once plated, add salsa and sour cream to your liking.
Say your prayers and DEVOUR.
Seriously, so good. Like so good.
Let me know if you make them!