I ended up making a casserole with some of the mountains of pulled pork we had left over. A gooey, funny-lookin’, unstructured mess of a casserole that got gobbled up FAST.
That’s a casserole face that only a mother/father could love. But it sure is tasty. Delicious tater tot and pulled pork casserole face.
It’s not low fat. Or gluten free. It’s not high in protein. Or low in carbs. This is just lazy, cheesy, delicious decadence with a touch of high school angst (tater tots make me think of cafeteria food). It comes together quickly and easily and can sit in your freezer waiting for its moment to shine (if you’re a plan ahead type).
Behold how the cheese glistens, eager to welcome you into its gooey goodness!
Imagine you’ve just trudged in from your agonizingly boring day job and just want some comfort food. Preheat your oven, throw some stuff into a mixing bowl, transfer to a casserole dish, wave your magic wand and BAM. Delicious flavors IN YOUR FACE.
A delicious mess of a casserole featuring baked beans, pulled pork, cheese, and tater tots.
Recipe type: Casserole
1 can baked beans
Frozen tater tots
2½ cups Shredded cheese (I used cheddar and added a couple of slices of Velveeta over the top of the whole thing, but anything would work great. Monterey Jack. Mozzarella. Heck, mix your cheeses. Go wild!)
3 cups pulled pork
1 cup BBQ sauce (if your pork doesn't already have some kind of sauce mixed in).
Can of cream of chicken soup
1 onion, chopped
Optional tablespoon of Sriracha
Preheat your oven to 375.
Put everything except the tater tots, ½ cup of cheese, and the baked beans together in a bowl and mix well.
Line your casserole dish with the baked beans.
Sprinkle on the pulled pork/cheese/onion mix.
Line the top with one layer of tater tots (I lined them all up, but you can just dump a single layer on if you're feeling unmotivated).
Bake for about 30 minutes or until the tater tots start to get crispy.
Remove from oven, sprinkle with last half cup cheese (and Velveeta slices, if you are so inclined) and put back into the oven for about 5 minutes (or until the wonderful, amazing cheese melts).
Devour. Probably in a bowl, 'cause this thing is kinda sloppy. Delicious sloppy.
Someday I’ll figure out a way to photograph enchiladas so that they look like less of a gooey mess and more like the cheesy, flavorful deliciousness they are. Today was clearly not that day.
Anyhoo – we’ve discussed how to make a lot of generic pulled pork to put into a million and one dishes (including this BBQ pork and pineapple pizza), so now we’re going to talk about how to make AMAZING pulled pork enchiladas.
Clearly, you gotta start with the generic pulled pork recipe. Then you get to bond with some of the messiest prep I’ve dealt with in ages. Finally, you eat these stunningly tasty enchiladas and fall into a food coma.
The sooner we get to cooking, the sooner you can get to eating. Let’s go!
So, we had about 6 pounds of pork “shoulder” sitting in our freezer for heaven knows how long. I remember buying it specifically to make Hoisin BBQ Pork Sliders, but it turned out one of the hosts of the potluck I was attending was also planning on making pulled pork. I stuffed the thing in the freezer and nearly forgot about it, until an ice cream run left me hurting for storage space.
I figured making a generic pulled pork would be versatile, and WOW, was it ever. We stretched the pulled pork for five days worth of meals and could have probably frozen some of it for quick/convenient reheated meals for later.
The below is the base recipe I used to make the pork, and with it I ended up making:
I’ve been collecting recipes for a long, long time. I cut them out of magazines and newspapers with every intention of using them, but I never do!
They’ll collect dust no longer though, I will start randomly selecting one of my many recipes in order to challenge myself and break outside the norm.
This week I pulled a recipe that I cut out of a take out menu almost 8-9 years ago from Prescott Brewing Company in Arizona. On closer inspection it looks like they got the recipe from here.
I don’t blame them, this recipe looked delicious and it’s always fun to put alcohol in things.
Now the rules are I have to follow the recipe as-is, and then I’ll let you know how it went, whether I liked it, and if I have any suggestions.
I used a Pyramid Apricot Ale for the beer and I included the optional honey in the au jus.
I enjoyed this recipe, it was easy and simple to make, however it didn’t have quite the impact I was hoping for. It was, just okay, not great; it was a little too bland.
There was too much filling left over after stuffing the pork, I would suggest using only 4-5 oz of cream cheese and half a large apple, or a whole small apple.
Since things ended up a little bland I would also suggest seasoning the filling. I think next time I’ll finely mince about two teaspoons of the sage and include it in the cream cheese along with maybe a teaspoon of garlic powder.
This recipe has potential, it’s just not quite there yet.
(3 / 5)
Easy and simple. Tasty, though a little bland. Would make again with just a few adjustments.
We created this space in 2013 as a home for recipes, reviews, and entertaining tips for those on the nerdier end of the spectrum. We're on vacation at the moment, but there are usually new posts every Thursday. Sometimes more, if you're lucky.
With our powers combined, we represent a culinary school grad, an aspiring astronaut, a culinary school dropout, social nerds, gamers, cinephiles, bibliophiles, laqueristas, food fanatics, social anxiety disorders, and more. It’s fun stuff. Oh! And Brandie is wife to Adam who is brother to Brie who is cousin to Cat! Clearly nerdiness runs in this family.
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