The perfect appetizer for football season with your weekends leftovers. Below you’ll find a video with step by step instructions. Enjoy.
Loaded Pulled Pork Cupcakes
Ingredients:
Cupcakes:
20oz shredded hashbrowns “thawed”
½ cup parmesan cheese
2 eggs
1 tbsp garlic powder
2 tsp onion powder
1 tbsp smoked paprika
1 tsp cracked pepper
1 tsp salt
Chipotle Chive Dip:
2 cups sour cream
½ cup chives, chopped
2 chipotle peppers in adobo, chopped
1 tbsp garlic powder
2 tsp onion powder
2 tsp smoked paprika
1 tsp cracked pepper
1 tsp mustard powder
Other:
1 pound pulled pork (Or other shredded meat)
1 cup BBQ sauce
½ cup bacon chopped
Defections:
- Preheat over or smoker to 425º
- In bowl crack and whisk two eggs, add seasonings and parmesan cheese, mix to combine.
- Add hash browns and stir until mixed with egg mixture.
- Grease muffin or cupcake pans, fill the bottom of each pan and add more around the edges. Make sure you squish sides, making a cup with potatoes.
- Bake at 425º for 20 minutes or until crispy.
- While baking, reheat your pulled pork
- Working on your chipotle chive dip next, get a glass bowl and combine sour cream, chives, seasonings, chipotles, and mix. Once mixed place in fridge to chill until ready to use.
- Remove potato cupcakes and fill with pulled pork and top with BBQ sauce, chipotle chive dip, more chives and chopped bacon.
- Serve immediately and enjoy.
