Over The Top Tots
Where to begin? I’m feeling a little guilty over this one. Why? Well, it’s just so sensationally decadent. But, I am blurring the lines between wrong to right because life is just too short to miss out on this porky, cheesy, crispy deliciousness. How did this trio of decadence make it’s way into one over-the-top dish? Well, there’s a story behind Pulled Pork, Mac & Cheese, Tater Tot Casserole. But if you’re looking for something really hearty and over the top, crowd-pleasing, well then, here’s your go-to!
Book Club Selection For September
Every month our book club meets. Along with the requisite wine drinking that book clubs are known for, we actually love meeting to discuss our monthly selection.
This month was especially fun. The book selected is a yet-unpublished novel by the one and only XXX-XXXX. (That’s right, it’s top secret!) Well, it was quite the incredible story and the top secret author joined us for a discussion of the book. It is a real page turner about XXX, XXX and XXX. I would recommend this book if it a) was published and b) wasn’t top secret.
And, what did the other readers think of this amazing novel?……. A 100%, imaginative and fascinating page turner!
During our meetings, we eat! We’re pretty good at that too. We try to match the food to the book if possible and everyone contributes. In this months selection, our meal inspirations were tater tots and Dairy Queen. What’s not to love? To be honest, there was a bit of champagne and lobster in the story as well, but I have a tater tot budget, so done and done. But honestly, who doesn’t love tater tots and ice cream! I will promise you that this is a recipe for one very elevated tater tot casserole.
Pulled Pork
I start with a 5 lb boneless pork shoulder or butt. You can also use Pork Shoulder Arm Picnic cut.
If so, you just need to add a bit more time to cook as that cut is delicious, but a little tougher to start with. Either way, the only real effort to pulled pork is the waiting. Here’s how I make mine. You can also check out my recipe for pulled pork sandwiches with creamy coleslaw. Here’s the link: https://wp.me/p9KEfL-J8
Make a dry rub using 1/4 cup brown sugar, 1 tablespoon cumin powder, 1 tablespoons onion powder, 2 teaspoons chili powder, 1 tablespoon kosher salt, 1 tablespoon of garlic powder, 2 1/2 teaspoons paprika , 2 teaspoons dry mustard, 1 teaspoon ground black pepper.
Rub the pork all over with the rub.
Into a large dutch oven or heavy bottomed pot, add 3 tablespoons of vegetable oil and heat on high. Once hot, add the pork and sear on all side. Once browned all over, remove the pork to rest on a plate.
Next add 2 chopped onions and brown, stirring, about 2 minutes. Reduce the heat to low and add the pork back on top of the onions. Add stock covering the pork about half way. If necessary add water.
Let the pork simmer until very tender, about 3 hours. Check every 30 minutes, add more liquid if necessary.
Once very tender, remove from the pan, pull the pork using forks. Set aside until it’s time to assemble the casserole.
Reserve about 1/2 cup of the braising liquid for the casserole. The rest, I strain of the fat, then freeze and use as stock for soups or other recipes.
Mac & Cheese Made With Butternut Squash
Just to give this dish a little veggie action and keep the fat content to at least a bit under paddle calibration, I’m going to slightly lighten up the sauce. Believe me, adding butternut squash to mac & cheese is absolutely the best thing you can do. It adds a silkiness to the cheese sauce and amazing flavor. Here’s how to do it.
Cook 1 lb elbow macaroni according to the package directions, rinse and set aside.
Cut a small butternut squash in half. Set it onto a foil lined baking sheet. Top with a bit of olive oil and lightly sprinkle with salt and black pepper. Turn the squash over, cut side down. Bake for about 30-40 minutes at 400 degrees until fork tender. You can also substitute the cooked fresh squash with frozen, cooked squash.
Cool enough to handle, scoop out the squash and discard the skin. Add about 1 cup of the cooked squash squash to a blender with about 1/2 cup milk. Puree until very smooth. Set aside.
Into a medium sized sauce pan, add 2 tablespoons butter and melt on medium heat. Once melted, add 2 tablespoons butter and using a wooden spoon, stir and it cooks down, about 2 minutes.
Slowly add 1 cup of milk, stirring constantly. Once the milk is thick, add 2 cups each of sharp cheddar cheese and pepper jack cheese. Stirring constantly let the cheese melt into the rue. Once completely melted, add the puree of squash and mix together. Add 1 teaspoon dried mustard and 1/4 teaspoon nutmeg. Stir. Remove from heat.
Stir in the macaroni until fully incorporated.
Don’t use packaged already shredded cheese for mac & cheese. Most of the prepackaged cheeses are treated with anti clumping agents, like cellulose, to prevent the cheese from sticking together in the packaging. This also prevents the cheese from becoming smooth in a recipe when melted.
Some Assembly Required – Pulled Pork Mac & Cheese Tater Tot Casserole
Spray a 11 X 8 baking dish with non-stick spray. Add the shredded pork to the bottom of the pan. Top with about 1/2 cup of the pork cooking liquid.
Top with the mac & cheese.
Then top with 1 large, 32 ounce bag of frozen tater tots.
Bake for 45-60 minutes at 400º until the tater tots are golden brown and the cheese is bubbling up from under the tots. Top with 1/2 cup remaining shredded cheese and cook another 5 minutes until the cheese is melted.
Garnish with chopped fresh chives or parsley.
Enjoy!
Pulled Pork Mac & Cheese Tater Tot Casserole
Ingredients
- 1 large bag, 32 ounces frozen tater tots
For the Pulled Pork
- 5 lbs boneless pork butt or shoulder
- 2 onions, peeled and roughly chopped
- 3 tablespoons vegetable oil
- 8 cups beef or chicken broth
- 1/4 cup dry rub
For the Dry Rub:
- 1/4 cup brown sugar
- 1 tablespoon cumin powder
- 1 tablespoon onion powder
- 2 teaspoons chili powder
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 2 1/2 teaspoons paprika
- 2 teaspoons dry mustard
- 1 teaspoon ground black pepper
For the Mac & Cheese
- 1 lb dry elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup butternut squash (roasted or cooked from frozen)
- 1 1/2 cups milk, divided
- 2 1/4 cups sharp cheddar cheese, grated (divided)
- 2 1/4 cups pepper jack cheese, grated (divided)
- 1 teaspoon dried mustard
- 1/4 teaspoon nutmeg
Optional Garnish:
- 1/4 cup freshly chopped chives or parsley
Instructions
For the Pulled Pork:
- Make a dry rub using 1/4 cup brown sugar, 1 tablespoon cumin powder, 1 tablespoon onion powder, 2 teaspoons chili powder,1 tablespoon kosher salt, 1 tablespoon garlic powder, 2 1/2 teaspoons paprika , 2 teaspoons dry mustard, 1 teaspoon ground black pepper.
- Rub the pork all over with the rub.
- Into a large dutch oven or heavy bottomed pot, add 3 tablespoons of vegetable oil and heat on high.
- Once hot, add the pork and sear on each side.
- Once browned all over, remove the pork to rest on a plate.
- Next add 2 chopped onions and brown, stirring, about 2 minutes.
- Reduce the heat to low and add the pork back on top of the onions.
- Add the stock, covering the pork about half way. If extra liquid is needed, add water.
- Let the pork simmer until very tender, about 3 hours.
- Check every 30 minutes, add more liquid if necessary.
- Once very tender, remove from the pan, pull the pork using forks.
- Reserve at least 1/2 cup of the braising liquid for the assembly.
- Note: For the rest, I strain the fat out, then freeze and use as stock for soups.
- Set aside until it's time to assemble the casserole.
For the Mac & Cheese
- Cut a small butternut squash in half. Set it onto a foil lined baking sheet. Top with a bit of olive oil and lightly sprinkle with salt and black pepper.
- Turn the squash over, cut side down.
- Bake for about 30-40 minutes at 400 degrees until fork tender.
- Cool enough to handle, scoop out the squash and discard the skin.
- Add 1 cups of the cooked (or cooked from frozen) squash to a blender or food processor with about 1/2 cup milk.
- Puree until very smooth and the consistency of very smooth mashed potatoes. Set aside.
- Cook 1 lb elbow macaroni according to package directions. Set aside.
- Into a medium sized sauce pan, add 2 tablespoons butter and melt on medium heat.
- Once melted, add 2 tablespoons butter and using a wooden spoon, stir and it cooks down, about 2 minutes.
- Slowly add 1 cup of milk, stirring constantly.
- Once the milk is thick, add 2 cups each of sharp cheddar cheese and pepper jack cheese. Stirring constantly let the cheese melt into the rue. (keep the rest of the cheese for topping)
- Once completely melted, add the puree of squash and mix together.
- Add 1 teaspoon dried mustard and 1/4 teaspoon nutmeg, stir well.
- Remove from heat.
- Combine cheese sauce with the cooked macaroni, stirring until completely incorporated.
- NOTE: Don't use pre-shredded cheese for mac & cheese. Most of the pre-packaged cheeses are treated with anti coagulant agents, to prevent the cheese from sticking together in the packaging. This also prevents the cheese from becoming smooth in a recipe when melted.
To assemble the casserole:
- Preheat oven to 400 degrees
- Spray a 11 X 8 baking dish with non-stick spray.
- Add the shredded pork to the bottom of the pan, top with about 1/2 cup of the braising liquid.
- Top with the mac & cheese
- Top with frozen tater tots.
- Bake for 45-60 minutes at 400º until the tater tots are golden brown and the cheese is bubbling up from under the tots.
- Remove from the oven, top with remainder of cheese and bake another 5 minutes.
- Remove from oven, garnish with fresh chopped chives or parsley
Enjoy
Karen Harris https://www.bittersaltysoursweet.com
