Recipes Appetizers and Snacks Cheese Nachos Recipes Memphis BBQ Pork Totchos 4.8 (23) 19 Reviews 11 Photos A mashup of the BBQ pork nachos that are on so many menus in Memphis and the south-of-the-border influenced totchos that have blown up as the must-try bar food in Seattle. Serve with extra barbecue sauce for dipping. Submitted by Leslie Kelly Updated on July 23, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 11 11 11 11 Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hr Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 1 (28 ounce) package frozen bite-size potato nuggets (such as Extra Crispy Tater Tots) 2 cups shredded pepper Jack cheese 2 cups cooked pulled pork ½ cup chopped white onion ¼ cup chopped pickled jalapeño peppers ½ cup barbecue sauce (such as Cattlemen's) 1 cup prepared coleslaw (Optional) 1 bunch green onions, sliced Directions Preheat the oven to 425 degrees F (220 degrees C). Arrange potato nuggets in a single layer on a baking sheet. Bake in the preheated oven for 20 minutes. Shake the baking sheet and continue baking until potato nuggets are extra crispy, 20 to 24 minutes more. Remove the baking sheet from the oven and turn on the broiler. Top potato nuggets with pepper Jack cheese, pulled pork, onion, and jalapeño peppers. Drizzle barbecue sauce over "totchos". Broil in the preheated oven until cheese starts to bubble, 5 to 7 minutes. Top "totchos" with coleslaw and green onions. Cook's Notes: I prepare my dry rub-seasoned pork shoulder in a slow cooker, cool it, and then pull it by hand, gently creating chunks of pork. Then, I use a cleaver to chop it, and finally, I finish it in a grill pan over high heat, adding more dry rub seasoning. I order the dry rub from Rendezvous in Memphis. Finishing it on the grill pan makes the meat crispy, mimicking the all-important "bark" formed on the outside of true barbeque. It also renders out some fat, so the pork isn't as rich. The potato nuggets should be extra crispy so they don't sog out when buried in the toppings. I Made It Print 47 home cooks made it! Nutrition Facts (per serving) 619 Calories 32g Fat 57g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 619 % Daily Value * Total Fat 32g 41% Saturated Fat 12g 60% Cholesterol 105mg 35% Sodium 1675mg 73% Total Carbohydrate 57g 21% Dietary Fiber 5g 18% Total Sugars 8g Protein 32g 63% Vitamin C 30mg 33% Calcium 284mg 22% Iron 1mg 5% Potassium 583mg 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.