Memphis BBQ Pork Totchos
A mashup of the BBQ pork nachos that are on so many menus in Memphis and the South-of-the-Border influenced Totchos that have blown up as the must-try bar food in Seattle. Serve with extra barbeque sauce for dipping.
I prepare my dry rub-seasoned pork shoulder in a slow cooker, cool it and then pull it by hand, gently creating chunks of pork. Then, I use a cleaver to chop it, and finally, I finish it in a grill pan, over high heat, adding more dry rub seasoning. I order the dry rub from Rendezvous in Memphis. Finishing it on the grill pan makes the meat crispy, mimicking the all-important "bark" formed on the outside of true barbeque. It also renders out some of the fat, so the pork isn't as rich.
The potato nuggets should really be extra crispy so they don't sog out when buried in the toppings.