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Totchos loaded with veggies and juicy pulled pork. Perfect for a large crowd.
The days are getting shorter, and the temperatures are starting to cool off a bit. The kids are about to go back to school, and we need to readjust our summer schedule with time-saving cooking hacks. It’s quite a shift if you are not prepared.
The slow cooker can be your best friend when it comes to homemade meals. Just prep and go. By the time dinner time comes around, you’ll have a mouth-watering meal that could feed your entire family.
Just because we are pressed for time, it doesn’t mean we must compromise the quality and flavor of our meals. All it takes is a little creativity to serve a memorable and fun meal.
Pork is great for meal prepping. A pork loin can serve a large crowd, and if slow cooked to perfection, you will have pulled pork for more than one meal throughout the week. It is extremely flavorful and a very accessible protein, which allows us to prepare it in a variety of ways. If you don’t own a slow cooker, you can use a pressure cooker or bake it in the oven.
Related recipe: Grilled Citrus Marinated Pork Loin
You also don’t have to break the bank when cooking with pork. A little goes a long way in this recipe. Save some pulled pork for the next day and top your chilaquiles with this tender, juicy protein.
Totchos are a combination of tater tots and nachos. You can use the potato totchos or sweet potato variety. Your preference. What do you like on your nachos? You can top totchos with your favorite ingredients including pulled pork right out of the slow cooker. The more ingredients, the merrier.
You can find more cooking ideas and helpful tips on PorkEsSabor.com. Or follow along on social media at @PorkEsSabor on Facebook, Twitter, and Instagram and the hashtag #PorkEsSabor.
Ingredients
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2 pounds of pork loin, fat trimmed
- ½ onion, chopped in large pieces
- 2 garlic cloves
- ½ cup orange juice
- 1 lemon, juiced
- 1 (32-ounce) bag frozen tater tots
- 2 cups, shredded Mexican blend cheese
- ½ cup canned black beans, drained
- ½ cup tomato, chopped
- ½ cup green onion, chopped
- 1 jalapeño, sliced
- 1 avocado, chopped
- ¼ cup fresh cilantro, chopped
- 1 dollop of sour cream
- black pepper to your liking
Instructions
- Combine chili powder, cumin, oregano and salt in a small bowl. Whisk to combine. Sprinkle pork loin with spice mixture, evenly covering all sides. Set aside.
- Place onion, garlic cloves, orange juice and lemon in the slow cooker. Place pork loin on top. Cover and cook on high for 4 hours.
- 1 hour before pork loin is ready, prepare tater tots according to package instructions.
- Remove cooked pork loin from slow cooker. Shred with two forks.
- Preheat oven to 350° F.
- Top prepared tater tots with cheese and black beans. Place in oven and allow the cheese to melt; about 10 minutes. Top with tomato, green onions, jalapeño slices, pulled pork, avocado, and cilantro. Mix with two spoons making sure all ingredients are evenly distributed. Serve with a dollop of sour cream and black pepper.
