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Cowboy BBQ Tater Tot Nachos: A Delicious & Easy Recipe

  • Total Time: 435 minutes
  • Yield: 8-10 servings 1x

Description

Crispy tater tots loaded with tender BBQ pulled pork, creamy cheese sauce, and all your favorite nacho toppings! A fun and delicious crowd-pleaser.

Ingredients

Scale
  • 1 (32 ounce) bag frozen tater tots
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • Salt and pepper to taste
  • 3–4 pound boneless pork shoulder (Boston butt)
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup BBQ sauce (your favorite brand!)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Salt and pepper to taste
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 1 cup shredded cheddar cheese
  • 1/2 cup pickled jalapeños, sliced
  • 1/2 cup red onion, diced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup sour cream or Greek yogurt
  • BBQ sauce, for drizzling (optional)

Instructions

  1. Pat the pork shoulder dry with paper towels. Season generously with salt, pepper, smoked paprika, and chili powder.
  2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side. Remove the pork from the pot and set aside.
  3. Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot.
  5. Return the pork shoulder to the pot. Add the BBQ sauce, apple cider vinegar, Worcestershire sauce, smoked paprika, chili powder, and cayenne pepper (if using). Bring the mixture to a simmer.
  6. Cover the pot and reduce the heat to low. Simmer for 6-8 hours, or until the pork is very tender and easily shreds with a fork. Alternatively, you can transfer the mixture to a slow cooker and cook on low for 8-10 hours or on high for 4-5 hours.
  7. Once the pork is cooked, remove it from the pot and let it cool slightly. Use two forks to shred the pork. Discard any excess fat.
  8. Return the shredded pork to the pot with the sauce. Stir to combine and let it simmer for another 15-20 minutes to allow the pork to absorb the sauce. Taste and adjust seasonings as needed.
  9. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  10. In a large bowl, toss the frozen tater tots with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
  11. Spread the tater tots in a single layer on the prepared baking sheet. Bake for 20-25 minutes, or until golden brown and crispy, flipping halfway through.
  12. In a medium saucepan, melt the butter over medium heat.
  13. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and bubbly.
  14. Gradually whisk in the milk, a little at a time, until the mixture is smooth and there are no lumps.
  15. Bring the mixture to a simmer, stirring constantly, and cook for 5-7 minutes, or until the sauce has thickened slightly.
  16. Stir in the salt, pepper, garlic powder, and onion powder.
  17. Remove the saucepan from the heat and stir in the shredded cheddar cheese and Monterey Jack cheese until melted and smooth. If the sauce is too thick, add a little more milk. If it’s too thin, cook it over low heat for a few more minutes, stirring constantly.
  18. Spread the baked tater tots on a large serving platter or baking sheet.
  19. Generously pour the cheese sauce over the tater tots.
  20. Spoon the BBQ pulled pork over the cheese-covered tater tots.
  21. Sprinkle with shredded cheddar cheese, pickled jalapeños, and diced red onion.
  22. If desired, bake the nachos in a preheated oven at 350°F (175°C) for 5-10 minutes, or until the cheese is melted and bubbly.
  23. Garnish with fresh cilantro and a dollop of sour cream or Greek yogurt. Drizzle with extra BBQ sauce, if desired. Serve immediately.

Notes

  • Spice it Up: Add a pinch of cayenne pepper to the cheese sauce or pulled pork for extra heat. You can also use a spicier BBQ sauce.
  • Different Cheese: Experiment with different types of cheese in the cheese sauce, such as pepper jack, Gruyere, or smoked Gouda.
  • Add Beans: Add a layer of black beans or pinto beans to the nachos for extra protein and fiber.
  • Vegetarian Option: Substitute the pulled pork with BBQ jackfruit or seasoned black beans for a vegetarian version.
  • Make Ahead: The pulled pork and cheese sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before assembling the nachos.
  • Serving Size: This recipe makes a large batch of nachos, perfect for sharing with friends and family. Adjust the quantities as needed for smaller servings.
  • Leftovers: Leftover nachos can be stored in the refrigerator for up to 2 days. Reheat in the oven or microwave. The tater tots may lose some of their crispness, but they will still be delicious.
  • Prep Time: 30 minutes
  • Cook Time: 6 hours 45 minutes

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