Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Memphis BBQ Pork Totchos Recipe
Memphis BBQ pork totchos create mashups of BBQ pork nachos popular on Memphis menus with south-of-the-border influenced totchos for regional fusion experiences. This creative recipe combines Southern barbecue traditions with Mexican-inspired preparations while utilizing tater tot bases. The Memphis influence adds authentic regional flavors.
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.
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Servings:
6
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Ingredients
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.
Nutrition Facts (per serving)
| 619 | Calories |
| 32g | Fat |
| 57g | Carbs |
| 32g | Protein |
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| 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.
