Loaded Pulled Pork Cups Recipe
1 package (20 oz) refrigerated shredded hash brown potatoes of your brand choice
3/4 cup shredded Parmesan cheese
2 large egg whites, beaten
1 tsp garlic salt
1/2 tsp onion powder
1/4 tsp pepper
1 carton (16 oz) refrigerated fully cooked BBQ shredded pork
1 cup shredded Colby-Monterey Jack cheese
1/2 cup sour cream
5 strips cooked bacon, crumbled
1. Preheat oven to 450 degrees. In a large bowl, mix hash browns, Parmesan cheese, egg whites, and seasonings until blended. Divide potato mix among 18 well-greased muffin cups, pressing on the bottoms and up the sides to form cups.
This takes a BIT of time, not terrible though!
2. Bake until the edges are dark brown, 22-25 minutes. Carefully run a knife around the sides of each cup. Cool 5 minutes before removing from pan to a serving platter. Meanwhile, heat the pulled pork according to packing directions. (This is the hardest part, and it's not bad at all!)
3. Sprinkle cheese into cups. Top with pork, sour cream and bacon. Sprinkle with chives.
And our wine pairing- a lively red, Sam Plunkett's The Butterfly Effect Rose of Crenache, 2022.
Known for its peppery, spicy flavor, this will work beautifully with the pulled pork. It is juicy, with ripe red berry flavors, which would enhance any sunny afternoon. It had just the right balance of fruit and tannin to compliment the smoky flavor of the meat. An Australian wine, Sam Plunkett is an award-winning winemaker from the Plunket Fowles winery. A naked wines, my favorite wine club, a bottle of The Butterfly Effect normally costs about $16.99. When you become an Angel, it is discounted to $11.99. Love those angel savings, Murder Bookies!
Let's listen to Episodes 56, 64, and 65 on Death Sentence: The True Story of Velma Barfield's Life, Crimes, and Execution by Jerry Bledsoe
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