Loaded Pulled Pork Cups Recipes

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LOADED PULLED PORK CUPS



Loaded Pulled Pork Cups image

Potato nests are simple to make and surprisingly handy for pulled pork, cheese, sour cream and other toppings. Make, bake and collect the compliments. -Melissa Sperka, Greensboro, North Carolina

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 1-1/2 dozen.

Number Of Ingredients 11

1 package (20 ounces) refrigerated shredded hash brown potatoes
3/4 cup shredded Parmesan cheese
2 large egg whites, beaten
1 teaspoon garlic salt
1/2 teaspoon onion powder
1/4 teaspoon pepper
1 carton (16 ounces) refrigerated fully cooked barbecued shredded pork
1 cup shredded Colby-Monterey Jack cheese
1/2 cup sour cream
5 bacon strips, cooked and crumbled
Minced chives

Steps:

  • Preheat oven to 450°. In a large bowl, mix hash browns, Parmesan cheese, egg whites and seasonings until blended. Divide potato mixture among 18 well-greased muffin cups; press on the bottoms and up the sides to form cups., Bake until edges are dark golden brown, 22-25 minutes. Carefully run a knife around sides of each cup. Cool 5 minutes before removing from pans to a serving platter. Meanwhile, heat pulled pork according to package directions., Sprinkle cheese into cups. Top with pork, sour cream and bacon; sprinkle with chives. Serve warm.

Nutrition Facts : Calories 129 calories, Fat 6g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 439mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 0 fiber), Protein 8g protein.

LOADED PULLED PORK TATER TOT BITES



Loaded Pulled Pork Tater Tot Bites image

Forget potato skins... have you ever had loaded Tater Tots®? Tots are baked in muffin cups and transformed into crispy potato cups before being loaded with pulled pork, cheese, BBQ sauce, and sour cream. These bites are perfect for a party and also a great way to use up leftover pulled pork.

Provided by fabeveryday

Categories     Pork Appetizers

Time 45m

Yield 12

Number Of Ingredients 7

cooking spray
1 (16 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
8 ounces prepared pulled pork
¾ cup shredded Cheddar cheese
¼ cup BBQ sauce
⅓ cup sour cream
3 medium green onions, chopped

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Spray the cups of a 12-cup muffin pan with nonstick cooking spray.
  • Place 4 to 5 frozen potato nuggets into each muffin cup.
  • Bake in the preheated oven for 10 minutes.
  • Remove muffin pan from the oven. Using a small glass (e.g. a small juice glass or shot glass) twist and press the tots downward in each muffin cup to create a potato cup. Return to the oven and bake until deep golden brown, about 15 more minutes.
  • Remove the pan from the oven and distribute pulled pork evenly between the cups. Add 1 tablespoon of shredded cheese to each potato cup, being careful to try and keep it on top of the pulled pork (not down the sides of the muffin cups).
  • Return to the oven and bake until the cheese has melted, 4 to 5 minutes. Remove from the oven and transfer the potato cups to a serving platter.
  • Drizzle with BBQ sauce, add a small dollop of sour cream, and sprinkle with green onions before serving.

Nutrition Facts : Calories 154.4 calories, Carbohydrate 14.3 g, Cholesterol 20.3 mg, Fat 9.1 g, Fiber 1.1 g, Protein 6.1 g, SaturatedFat 3.7 g, Sodium 351.2 mg

PULLED PORK BBQ CUPS



Pulled Pork BBQ Cups image

Make and share this Pulled Pork BBQ Cups recipe from Food.com.

Provided by AshleyP

Categories     Lunch/Snacks

Time 24m

Yield 10 cups, 5-10 serving(s)

Number Of Ingredients 7

1/4-1/3 cup barbecue sauce
1 (8 ounce) package refrigerated biscuits, 10 biscuits
3/4 cup leftover pulled cooked pork
dill pickle slices
thinly sliced roma tomato
finely chopped red onions or sweet onion
1/2 cup shredded monterey jack and cheddar cheese blend

Steps:

  • Heat oven to 400°. Lightly spray 10 muffin cups with baking spray or grease lightly.
  • Flatten biscuits slightly and press into muffin cups, pressing up the sides. Put about 1/2 teaspoon of the barbecue sauce in each cup. Top with about 1 to 1 1/2 tablespoons of pulled pork, then top with a thin slice of tomato and a pickle. Sprinkle with a little onion and then top each cup with shredded cheese. Bake for 12 to 14 minutes, until lightly browned.
  • Makes 5 to 10 servings, depending on the meal and appetites.

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Top Asked Questions

How to cook pulled pork muffin cups?
Add 1 tablespoon of shredded cheese to each potato cup, being careful to try and keep it on top of the pulled pork (not down the sides of the muffin cups). Return to the oven and bake until the cheese has melted, 4 to 5 minutes. Remove from the oven and transfer the potato cups to a serving platter.
How to cook pulled pork and potatoes in the oven?
Directions. Divide potatoes among 18 well-greased muffin cups; press onto bottoms and up sides to form cups. Bake until edges are dark golden brown, 22-25 minutes. Carefully run a knife around sides of each cup. Cool 5 minutes before removing from pans to a serving platter. Meanwhile, heat pulled pork according to package directions.
What to do with leftover pulled pork?
These bites are perfect for a party and also a great way to use up leftover pulled pork. Preheat the oven to 450 degrees F (230 degrees C). Spray the cups of a 12-cup muffin pan with nonstick cooking spray. Place 4 to 5 frozen potato nuggets into each muffin cup. Bake in the preheated oven for 10 minutes. Remove muffin pan from the oven.
How do you cook pulled pork Nuggets?
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.

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