Best Jamaican Style Pork Totchos Recipes

LOADED PULLED PORK TOTCHOS

Loaded Pulled Pork Totchos image

A big bowl of Tater Tots® topped with pulled pork, barbeque sauce, white Cheddar cheese sauce, pinto beans, and smoked paprika sour cream. Perfect for parties, especially the big game.

Provided by SpoonForkBacon

Categories Appetizers and Snacks Meat and Poultry Pork

Time 52m

Yield 8

Number Of Ingredients 15

Ingredients

1 (28 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
salt to taste
2 ½ cups cooked pulled pork
1 cup barbeque sauce
¼ cup sour cream
½ teaspoon smoked paprika
2 tablespoons unsalted butter
1 ½ tablespoons all-purpose flour
2 ½ cups milk
5 ounces shredded white Cheddar cheese
salt and ground black pepper to taste
1 cup canned pinto beans, drained
½ cup chopped roasted red bell peppers
1 tablespoon thinly sliced green onion
1 teaspoon minced thyme

Steps:

Preheat oven to 425 degrees F (220 degrees C). Spread potato nuggets on a baking sheet in a single layer.
Bake in the preheated oven until browned and crisp, 20 to 25 minutes. Transfer to a large bowl; season lightly with salt.
Mix pulled pork and barbeque sauce together in a bowl until pork is evenly coated.
Whisk sour cream and smoked paprika together in a small bowl.
Melt butter in a saucepan over medium heat. Whisk in flour until a paste forms, 2 to 3 minutes. Whisk in milk until no lumps remain. Cook and stir until sauce thickens enough to coat the back of a spoon, about 5 minutes. Remove from heat; whisk in Cheddar cheese until melted. Season sauce with salt and pepper.
Drizzle Cheddar cheese sauce over potato nuggets. Cover with pulled pork mixture and dollops of sour cream. Top with pinto beans, roasted peppers, green onion, and thyme.

Nutrition Facts : Calories 537.3 calories, Carbohydrate 52.7 g, Cholesterol 87.6 mg, Fat 25.7 g, Fiber 4.1 g, Protein 28 g, SaturatedFat 10.9 g, Sodium 1619.8 mg, Sugar 12.8 g

JAMAICAN JERK PORK

Jamaican Jerk Pork image

This is really good-you can sub chicken for the pork if you like-and you can change the peppers if the heat is too much!

Provided by Diana Adcock

Categories Pork

Time 18h

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 teaspoons ground allspice
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground thyme
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 green onions, chopped
3 cloves garlic, minced
2 scotch bonnet peppers (these are "killer" hot so you may want to use something like a jalapeno)
1 medium onion, chopped
1 lemon, juice of
3 teaspoons oil
2 teaspoons soy sauce
2 teaspoons malt vinegar
1 teaspoon minced gingerroot
3 -4 lbs cubed pork butt (2 inch chunks)

Steps:

In a large bowl combine the first 7 ingredients.
Mix thoroughly.
In a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger.
Blend until very smooth.
Place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well.
Cover and stir or flip often.
Marinate for at least 8 hours.
Take out of the fridge 1 hour before grilling.
Preheat grill to medium high, skewer pork, 4 cubes to a skewer.
Cook for 6-8 minutes on one side, flip and 6-8 minutes on the other.