Sweet iced tea is the epitome of Southern culture. Even though I’ve spent my entire childhood in Florida, I’m not a huge fan of the overly sweet iced tea that is so common in the South. Since I can remember, my grandmother has been making the best lime tea, in her opinion. The fresh lime juice is excellent, and it isn’t overly sweet or harsh.
| Prep Time: | 25 mins |
| Cook Time: | 27 mins |
| Total Time: | 52 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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 (Optional)
- 1 teaspoon minced thyme (Optional)
Instructions
- 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.
- Substitute roasted pimentos for the red bell peppers if preferred.
Nutrition Facts
| Calories | 537 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 88 mg |
| Dietary Fiber | 4 g |
| Protein | 28 g |
| Saturated Fat | 11 g |
| Sodium | 1620 mg |
| Sugars | 13 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Just getting ready to make it. Can it be served on a tortilla of some kind and if not, what do we do. Dish it up and use a fork? Looks and sounds delicious but no good reviews. Help!!
A very different combination, but the overall flavor with everything together was decent. I did canned chili bean instead of pinto, and also black beans. I used green peppers instead of red and thought they tasted just fine.
I have made this for several parties. It’s always a hit.
Delicious! I didn’t use tater tots, I made my own home fries instead, and they were perfect with the white cheese sauce. I seasoned the pinto beans separately before adding to the bowl, and heated them up — add some garlic salt, cumin and pepper. I made a sweet pulled pork today specifically for this dish, but I can see how this would be also perfect for leftovers if you were using pulled pork for another dish. Really super fun dish, and with guests, it’s perfect to have the guests build their own.
These were good. I assembled them differently for a more visual appeal but left the ingredients the same. Try roasting your own red peppers. It’s easy and makes a world of difference.