Sunday, March 13, 2016

Loaded Pulled Pork Cups


  • 1 package (20 ounces) refrigerated shredded hash brown 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
  • 1 carton (16 ounces) refrigerated fully cooked barbecued shredded pork
  • 1 cup (4 ounces) shredded Colby-Monterey Jack cheese
  • 1/2 cup sour cream
  • 5 bacon strips, cooked and crumbled
  • Minced chives


  1. Preheat oven to 450°. In a large bowl, mix hash browns, Parmesan cheese, egg whites and seasonings until blended. Divide potatoes among 18 well-greased muffin cups; press onto bottoms and up sides to form cups.
  2. Bake 22-25 minutes or until edges are dark golden brown. Carefully run a knife around sides of each cup. Cool 5 minutes before removing from pans to a serving platter. Meanwhile, heat pulled pork according to package directions.
  3. Sprinkle cheese into cups. Top with pork, sour cream and bacon; sprinkle with chives. Serve warm. Yield: 1-1/2 dozen.
TOTAL TIME: Prep: 40 min. Bake: 25 min.
MAKES: 18 servings

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