Loaded Pulled Pork Cups Barbecue Flavor
Loaded Pulled Pork Cups Barbecue Flavor
Delicious Pulled Pork Cups have all the goodness of a BBQ dinner in one convenient bite!
These delicious pulled pork cups are the perfect game day appetizer. Serve with some sweet and savory dips or fresh salads! !
We love delicious BBQ!
I’ve discussed this before, but I’ll say it again – I love BBQ sauce! My mom made an average pulled pork. It’s usually one of our summer favorites, but in my opinion it should be eaten year round! That’s why I wanted to share this unique pulled pork roll with you today.
These loaded pulled pork cups are a hit with everyone who has tried them! The crunch of hash browns filled with juicy pork makes them irresistible.
The original recipe called for bacon bits on top, but we thought it would be perfect without it. We think they’ll be a hit at Super Bowl parties and even barbecues.
Variety
- Add crumbled bacon.
- Use spicy BBQ sauce to make it spicier.
- Line the muffin pan with silicone liners. The hash brown cups pop out from the inside and you can wash the liner and reuse it for another dish.
- We have a great pulled pork recipe that tastes great with these cups.
- Use pulled chicken or BBQ shredded beef.
store information
shop Leftover mashed potato cups are kept in a container in the refrigerator. reheat Put them in a 350F oven for 8-10 minutes or until hot throughout.
freeze: Cooked, shredded and packed in an airtight freezer-safe bag, pork will keep for up to 3 months. You can let it thaw overnight and reheat in the microwave, or cover in the oven if you’re reheating larger meals.
Do it in advance: Form hash browns into cups, cover and refrigerate for up to 24 hours.
For more delicious recipes like these, check out the following:
Course Appetizers
American food
Prep time 8 minutes
Cook Time 22 minutes
Total time 30 minutes
Serving Size 18
Calories 153 kcal
by Lil’ Luna
- 20 ounces refrigerated shredded 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
- 2-3 cups cooked and shredded barbecued pork
- 1 cup Colby shredded Monterey Jack cheese
- 1/2 cup sour cream
- chopped chives
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Combine hash browns, parmesan, egg whites, and seasonings in a large bowl. Divide into 18 greased muffin cups; form one cup by pressing into bottom and sides.
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Bake at 450 degrees for 22-25 minutes, until golden around the edges. Carefully run a knife on the side of each cup, let cool 5 minutes, then remove from pan.
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Meanwhile, prepare the pulled pork.
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Sprinkle cheese into cups. Top each with pork, sour cream, and bacon. Sprinkle with chives.
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Serve hot. enjoy!
Adapted from the taste of home.