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About the Recipe
This is a recipe I got from Taste of Home. They are delicious whether the pork is BBQ, or simply smoked!
Ingredients
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
16 ounces refrigerated fully cooked barbecued shredded pork
1 cup shredded Colby-Monterey Jack cheese
1/2 cup sour cream
6 bacon strips, cooked and crumbled (or bacon end pieces cooked in the air fryer)
Minced chives
Preparation
Step 1
Preheat oven to 450°. In a large bowl, mix hash browns, Parmesan cheese, egg whites and seasonings until blended. Divide potato mixture among 18 well-greased muffin cups; press on the bottoms and up the sides to form cups.
Step 2
Bake until the edges are dark golden brown, 22-25 minutes. Carefully run a knife around the side 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.
Step 3
Serve warm and enjoy!