Carnitas (Mexican Smoked Pulled Pork) Tots
Oh boy, we did it again with tots and I’m delivering these just in time for game time next week 🏈!
These Friday night tots were inspired because I had leftover Smoked Carnitas (Mexican Pulled Pork) from our Instant Pot. Essentially, I smoked the pork butt, with my Chili Seasoning for 7 hours, check out my Chili Seasoning and Smoked Pork Shoulder for inspiration 👍. Instead of finishing my pork in the oven, like I usually do after smoking, I finished in the Instant Pot with the same ingredients I use for my Carnitas and boy was it delicious 😋! In fact, I might never go back to the oven finishing method because the Instant Pot makes the pork so juicy, tender and fall apart delicious!
To make these tots and any other tots (visit my Friday Night Nacho post for other tot and nacho inspirations), you just need some great ingredients and/or leftovers and deliciousness awaits.
I started by baking my tots according to the directions in an iron skillet. I use an iron skillet for my loaded tots because it is well seasoned with flavor, nothing sticks, it stays hot, cooks food evenly and of course looks great for presentation. Once the tots were crispy, I added crispy and juicy Carnitas, which I fried up in a skillet before adding. If the Carnitas look dry add the cooking juicies you’ve retained from the Instant Pot, beer or water.
I then added queso blanco and finished under the boiler for a few minutes to melt the cheese slightly. I finished the tots with fresh cilantro and a drizzle of sriracha cream. This cream is dreamy and we usually have it on hand for munchies, sandwiches and finishing Asian and Mexican inspired dishes. For my sriracha cream I use the recipe below.
These tots deliver on flavor and are perfect for the SuperBowl 🏈. And don’t forget, if you don’t have Carnitas, get creative with what you have, e.g. pulled pork, chili, Chili Seasoned ground beef or chicken. Also any creamy cheese or cheese sauce is a great substitute for queso blanco and ideal for loaded tots. The cilantro makes everything better in my opinion, but I know many people that avoid cilantro. Parsley would deliver the same freshness. Get creative with your tots and play around with flavors 👍! And don’t forget I have many other delicious loaded Nacho and Tot inspirations right here. However, if you do follow this method with the Carnitas, please leave your feedback 🙏!
Sriracha Lime Cream
- 1 cup mayonnaise, I use Kewpie for this cream
- 2 TBSP Sriracha sauce
- 1 TBSP soy sauce
- 1 lime, zest and juice
- 1 dash salt and pepper
- Combine all the ingredients in a medium sized bowl.
- Add to a sauce bottle and store in the fridge for up to 1 month and enjoy as a dipper with munchies, as a spread on a sandwich or finishing an Asian and Mexican inspired dish.