Home
- Preparing Time: 52 minutes
- Total Time: -
- Served Person: 8
- salt to taste
- 1 1/2 tablespoons all-purpose flour
- 1/4 cup sour cream
- salt and ground black pepper to taste
- 2 tablespoons unsalted butter
- 2 1/2 cups milk
- 1/2 teaspoon smoked paprika
- 1 cup barbeque sauce
- 1 (28 ounce) package frozen bite-size potato nuggets (such as tater tots®)
- 2 1/2 cups cooked pulled pork
- white cheddar cheese sauce:
- 5 ounces shredded white cheddar cheese
- 1 cup canned pinto beans, drained
- 1/2 cup chopped roasted red bell peppers
- 1 tablespoon thinly sliced green onion (optional)
- 1 teaspoon minced thyme (optional)
- Carbohydrate 52.7
- Cholesterol 88
- Fat 25.7
- Protein 28
- Sodium 1620
- Calories 537 calories;
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.
