I have a confession to make. The above picture you see was devoured the moment I put the camera down…..there, I said it! I ate through that mound of loaded tots like I hadn’t eaten in DAYS! But dang, it was worth every bite! Thankfully, Troy stopped at the store and picked up more tator tots so I could make them again for him later during the Super Bowl.

I know it might not be the prettiest crayon in the box, but I must tell you that these loaded tator tots are everything you are imagining….and more!

The BBQ sauce I used is from Alamo Gristmill and Spice, a local vendor I found at our Pearl Farmers Market. They have a Spicy BBQ Sauce that has a little kick at the end that pairs amazingly with the sweet and creamy slaw. Honestly, every product I have used from them is amazing! I can’t wait to visit them again this Saturday for more inspiration!

If you are ever here in San Antonio, the Pearl Farmers Market is a great stop. We have fresh produce and meat from local farmers, different types of cheese, eggs, spices, sauces, jams, artisan chocolate and nuts, fresh dried pasta (they are out of this world!), not to mention all of the non food items that are made local too. There is usually live music-and in the summer, your littles can play in the fountains! Oh, I love our farmers market!

Happy Eating!

Ingredients

1 pkg frozen tator tots

For the Pork

1 small pork loin, silver skin removed

2 tbs yellow mustard

2 tbs garlic and herb seasoning (I use McCormick)

Salt and Pepper

2 tbs avocado oil

3 cups beef broth

1 1/2 cups Alamo Gristmill and Spice Spicy BBQ Sauce

For the Coleslaw

1 pkg coleslaw mix

1 cup mayonnaise

1/4 cup apple cider vinegar

1 tsp caraway seeds

1 tsp celery seeds

1 tsp poppy seeds

1 tbs honey

Salt and pepper to taste

Garnish

Spicy Pickles

Green onions

Extra Spicy BBQ Sauce

Instructions

For the Pork: Spread mustard all over pork. Season with garlic and herb seasoning, salt, and pepper. In a hot heavy bottom skillet, brown the pork on all sides in 2 tbs of avocado oil. Transfer pork to the Instant Pot with beef broth and set on manual mode for 40 minutes.

While the pork is cooking, preheat the oven and cook tator tots according to package directions. Salt them when they are ready to be taken out.

To make the slaw: Combine mayo and vinegar and whisk until it is a smooth consistency. Next, add in the seeds and honey. Salt and pepper to taste. Add in the slaw mix and toss to fully coat cabbage. Set aside.

When pork is finished, carefully release pressure valve. Shred the pork in the broth. Transfer to a bowl and combine with the spicy bbq sauce. If you would like your meat a little more sloppy, add a bit of the broth from the Instant Pot.

To assemble: Place down tator tots on desired dish. Top with pulled pork, slaw, pickles, green onions, and a drizzle of the bbq sauce.