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 CHOPS

Jamaican Jerk Pork Chops image

These sweet, spicy chops can be thrown together in minutes, but definitely don't taste like it. Serve it with a side of jasmine rice and you'll feel like you're on a tropical vacation. -Allison Ulrich, Frisco, Texas

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

3 tablespoons butter, divided
1/4 cup peach preserves
4 boneless thin-cut pork loin chops (2 to 3 ounces each)
3 teaspoons Caribbean jerk seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 medium sweet orange pepper
1/2 medium sweet yellow pepper
1/2 medium sweet red pepper
Hot cooked rice, optional

Steps:

Soften 1 tablespoon butter; mix with peach preserves., Sprinkle chops with seasonings. In a large skillet, heat 1 tablespoon butter over medium-high heat; brown chops 2-3 minutes per side. Remove from pan., Cut peppers into thin strips. In same pan, saute peppers in remaining butter over medium-high heat until crisp-tender and lightly browned, 5-6 minutes. Add chops; top with preserves mixture. Cook, uncovered, until heated through, 30-60 seconds. If desired, serve with rice.

Nutrition Facts : Calories 470 calories, Fat 26g fat (14g saturated fat), Cholesterol 114mg cholesterol, Sodium 1190mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 2g fiber), Protein 28g protein.

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