Type what you have

Ingredients

• ✓ pulled pork
• cooking spray
• potato nugget
• cheddar cheese
• bbq sauce
• sour cream
• green onion

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Spray the cups of a 12-cup muffin pan with nonstick cooking spray.
2. 2 Place 4 to 5 frozen potato nuggets into each muffin cup.
3. 3 Bake in the preheated oven for 10 minutes.
4. 4 Remove muffin pan from the oven. Using a small glass (e.g. a small juice glass or shot glass) twist and press the tots downward in each muffin cup to create a potato cup. Return to the oven and bake until deep golden brown, about 15 more minutes.
5. 5 Remove the pan from the oven and distribute pulled pork evenly between the cups. Add 1 tablespoon of shredded cheese to each potato cup, being careful to try and keep it on top of the pulled pork (not down the sides of the muffin cups).
6. 6 Return to the oven and bake until the cheese has melted, 4 to 5 minutes. Remove from the oven and transfer the potato cups to a serving platter.
7. 7 Drizzle with BBQ sauce, add a small dollop of sour cream, and sprinkle with green onions before serving.

By fabeveryday

Ingredients

• ✓ pulled pork
• potato nugget
• salt
• barbecue sauce
• sour cream
• paprika
• butter
• all-purpose flour
• milk
• cheddar cheese
• salt
• black pepper
• pinto bean
• red bell pepper
• green onion
• thyme

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Spread potato nuggets on a baking sheet in a single layer.
2. 2 Bake in the preheated oven until browned and crisp, 20 to 25 minutes. Transfer to a large bowl; season lightly with salt.
3. 3 Mix pulled pork and barbeque sauce together in a bowl until pork is evenly coated.
4. 4 Whisk sour cream and smoked paprika together in a small bowl.
5. 5 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.
6. 6 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.

By SpoonForkBacon

Ingredients

• ✓ pulled pork
• ham
• baby swiss cheese
• kosher dill pickle
• dijon mustard
• ritz cracker
• toothpick

Instructions

1. 1 Preheat broiler on HIGH. Set an oven rack about 5 to 6 inches from the heat source. Line a large baking sheet with foil.
2. 2 With two forks, break apart any large chunks of the packaged pulled pork. Place the pork between several layers of paper towels and press, to get it as dry as possible. (This will help prevent the cracker from softening before serving.)
3. 3 To assemble sandwiches: Place 20 RITZ Crackers, flat side up, on the prepared baking sheet. Top each with approximately 1 tablespoon pulled pork. Next, fold a 1/2 slice of ham into thirds and place on top of pulled pork. Then, top ham with the quarter-slices of baby Swiss cheese.
4. 4 Place the baking sheet 6-inches under the broiler until cheese is melted and bubbly, 1 to 2 minutes. Remove from broiler.
5. 5 Top each mini bite with a 1/2 pickle slice and about 1/2 tsp. mustard then top with remaining crackers, flat side down.
6. 6 Optional: Gently insert a fancy toothpick into the middle hole of the RITZ Cracker to help hold it together.
7. 7 Serve immediately.

By RITZ Crackers

Ingredients

• ✓ pulled pork
• salsa verde
• cotija cheese
• flour tortilla
• cooking spray

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Combine pulled pork, salsa verde, and cojita cheese in a bowl. Stir until evenly combined.
3. 3 Place a heaping tablespoon of filling into the bottom half of a tortilla. Make 2 folds on either side of the large fold, creating an envelope shape. Roll it up using the tips of your fingers to tuck the filling in as you go. Repeat with remaining tortillas.
4. 4 Spray the basket of the air fryer with nonstick cooking spray. Place some burritos in the basket seam side-down, making sure to not overcrowd. Spray the tops of the burritos with cooking spray.
5. 5 Air fry for for 6 minutes. Repeat with remaining burritos. Serve with additional salsa verde for dipping if desired.

By Soup Loving Nicole

Ingredients

• ✓ pulled pork
• cooking spray
• corn muffin mix
• egg
• milk
• pepperjack cheese
• barbecue sauce
• pepperjack cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Line muffin tin with paper baking cups. Spray each cup with cooking spray.
3. 3 Stir together muffin mix, egg, milk, and 1/4 cup of shredded cheese in a bowl until combined.
4. 4 Fill muffin cups halfway with batter.
5. 5 Add 1 to 2 tablespoons of pulled pork to each cup.
6. 6 Top with remaining batter.
7. 7 Use the remaining 1/4 of shredded cheese to top each muffin.
8. 8 Bake in the preheated oven until a toothpick inserted into the batter comes out clean, about 20 minutes.

By John Mitzewich

Ingredients

• ✓ pulled pork
• pizza crust
• barbecue sauce
• chipotle chili powder
• salt
• black pepper
• onion
• red bell pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Place pizza crust on a baking sheet.
2. 2 Combine barbecue sauce and chipotle chili powder in a bowl; season with salt and black pepper. Spread over crust.
3. 3 Arrange pork, onion, and bell pepper on top sauce.
4. 4 Bake in the preheated oven until toppings hot and crust crisp on bottom, 12 to 15 minutes.

By Amie K Wilkinson

Ingredients

• ✓ pulled pork
• butter
• onion
• green bell pepper
• beef stock
• ketchup
• brown sugar
• worcestershire sauce
• mustard
• garlic
• chili powder
• hot pepper sauce
• salt
• black pepper
• kaiser roll

Instructions

1. 1 Melt butter in a large nonstick skillet over medium heat. Add onion and bell pepper, and cook, stirring, about 5 minutes. Add beef stock, ketchup, brown sugar, Worcestershire sauce, mustard, garlic, and chili powder; stir until well mixed.
2. 2 Mix in pulled pork until well combined. Season with hot sauce, salt, and pepper. Bring mixture to a boil, reduce heat to low, and allow to bubble gently until thickened and reduced, 20 to 25 minutes.
3. 3 Place about 1/2 cup of the mixture on each sliced mini Kaiser roll and serve immediately.

By Bibi

Ingredients

• ✓ pulled pork
• flour tortilla
• jalapeno cream cheese
• corn
• red pepper
• tomatillo salsa

Instructions

1. 1 Spread tortillas evenly with cream cheese; top half of each of tortilla with remaining ingredients. Fold tortillas in half.
2. 2 Heat large skillet sprayed with cooking spray on medium heat. Add 1 quesadilla; cook 4 to 5 min. or until golden brown on both sides, turning after 2 to 3 min. Repeat with remaining quesadilla. Cut into wedges. Serve with salsa

By Philadelphia

Ingredients

• ✓ pulled pork
• pizza dough
• red onion
• dill pickle
• mozzarella cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch baking pan.
2. 2 Roll the dough out into the prepared pan. Top the dough with the barbecued pork. Sprinkle with the red onions, and layer on the dill pickle slices. Sprinkle mozzarella cheese evenly over the top.
3. 3 Bake in the preheated oven until crust is golden and cheese is melted, about 18 minutes.

By Rachel Staloch

Ingredients

• ✓ pulled pork
• butter
• vegetable oil
• onion
• garlic
• corn
• tomato
• green chile
• green chile
• taco seasoning
• cornbread mix
• milk
• egg
• mexican blend cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large casserole dish with butter.
2. 2 Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Stir in pulled pork and cook until heated through, about 3 minutes.
3. 3 Discard about 1/2 of the liquid from the corn and diced tomatoes with chiles; add remaining corn, diced tomatoes with chiles, and liquid to the pork mixture. Stir in diced green chiles and taco seasoning; cook until desired consistency and heated through, about 5 minutes. Remove from the heat.
4. 4 Whisk cornbread mix, milk, and eggs together in a bowl. Pour a little more than 1/2 of the batter into the prepared casserole dish.
5. 5 Bake cornbread in the preheated oven for 6 to 7 minutes. Remove from the oven and pour pork mixture on top. Sprinkle with Mexican cheese, then pour the remaining cornbread batter over top.
6. 6 Bake until cornbread topping is golden brown, 30 to 45 minutes.

By Rowan