Gordon Ramsay Challenges Richard Blais: Gourmet Tater Tot Nachos

Ingredients

• 4 lb Pork Shoulder (bone‑in, trimmed of excess fat)
• 2 Tbsp Brown Sugar (for spice rub)
• 1 tsp Ground Cumin
• 1 tsp Paprika (smoked paprika preferred)
• 1 tsp Ground Coriander
• 1 tsp Kosher Salt
• 1 tsp Black Pepper (freshly ground)
• 1 cup Ketchup (for barbecue sauce)
• 1 Tbsp Chipotle in Adobo Sauce (plus 1 tsp adobo sauce for heat)
• 0.25 cup Cola (regular, not diet)
• 2 Tbsp Soy Sauce (low‑sodium preferred)
• 2 Tbsp Apple Cider Vinegar
• 0.5 tsp Allspice
• 0.25 tsp Ground Nutmeg
• 1 cup Evaporated Milk (for cheese sauce)
• 2 Tbsp Cornstarch (to thicken cheese sauce)
• 1.5 cup Sharp Cheddar Cheese (shredded; 1 cup for sauce, 0.5 cup for topping)
• 0.5 tsp Chili Powder
• 1 lb Frozen Tater Tots (crispy, store‑bought)
• 4 cup Vegetable Oil (for deep‑frying, high smoke point)
• 2 Tbsp Pickled Jalapeños (sliced)
• 2 Tbsp Fresh Cilantro (chopped)
• 2 Tbsp Green Onions (thinly sliced)
• 1 Lime (cut into wedges for serving)
• to taste Salt (for seasoning fried tots)

Instructions

1. Prepare Spice Rub

   In a small bowl combine brown sugar, cumin, smoked paprika, ground coriander, kosher salt, and freshly ground black pepper. Mix well.

   Time: PT5M

2. Season Pork Shoulder

   Pat the pork shoulder dry, then rub the spice mixture all over the meat, pressing it into the surface.

   Time: PT5M

3. Roast Pork

   Place the seasoned pork on a parchment‑lined roasting pan, cover loosely with aluminum foil, and roast in a preheated 350°F oven for 3½–5 hours, until the meat is fork‑tender and easily pulls apart.

   Time: PT4H

   Temperature: 350°F

4. Make Barbecue Sauce

   While the pork roasts, combine ketchup, chipotle in adobo, cola, soy sauce, apple cider vinegar, brown sugar, allspice, and nutmeg in a saucepan. Whisk and bring to a gentle simmer, stirring occasionally, until thickened, about 10 minutes.

   Time: PT10M

   Temperature: Medium heat

5. Prepare Cheese Sauce

   In another saucepan whisk evaporated milk with cornstarch until smooth. Heat over medium, stirring, then add chili powder and shredded cheddar. Continue stirring until the cheese melts and the sauce is glossy.

   Time: PT5M

   Temperature: Medium heat

6. Fry Tater Tots

   Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the frozen tater tots in batches until golden and crisp, about 3–4 minutes per batch. Remove with a slotted spoon and drain on paper towels; immediately sprinkle with salt.

   Time: PT10M

   Temperature: 350°F

7. Shred Pulled Pork

   When the pork is done, remove from the oven, let rest 10 minutes, then use two forks to pull the meat into bite‑size strands. Mix in any pan juices for extra flavor.

   Time: PT5M

8. Prep Fresh Toppings

   Finely chop cilantro, thinly slice green onions, and slice pickled jalapeños. Cut the lime into wedges.

   Time: PT5M

9. Assemble Tater Tachos

   On a large serving platter, spread a layer of crispy tater tots. Top with generous pulled pork, drizzle cheese sauce and barbecue sauce, sprinkle shredded cheddar, pickled jalapeños, cilantro, and green onions. Finish with a squeeze of lime, a pinch of salt, and a dusting of chili powder.

   Time: PT5M

Nutrition Facts

Calories

680

Protein

32 g

Carbohydrates

45 g

Fat

38 g

Fiber

4 g

Ingredient Substitutions

• Instead of Pork Shoulder: Pork Butt
• Instead of Brown Sugar: Turbinado Sugar
• Instead of Ground Cumin: Ground Coriander
• Instead of Paprika: Regular Paprika
• Instead of Ground Coriander: Ground Cumin
• Instead of Kosher Salt: Table Salt
• Instead of Black Pepper: White Pepper
• Instead of Ketchup: Tomato Paste diluted with water
• Instead of Chipotle in Adobo Sauce: Smoked Paprika + a pinch cayenne
• Instead of Cola: Root beer
• Instead of Soy Sauce: Tamari
• Instead of Apple Cider Vinegar: White Vinegar
• Instead of Allspice: Cinnamon + Nutmeg blend
• Instead of Ground Nutmeg: Mace
• Instead of Evaporated Milk: Whole milk + extra butter
• Instead of Cornstarch: All‑purpose flour (double amount)
• Instead of Sharp Cheddar Cheese: Monterey Jack
• Instead of Chili Powder: Paprika + cayenne
• Instead of Frozen Tater Tots: Homemade potato wedges
• Instead of Vegetable Oil: Canola Oil
• Instead of Pickled Jalapeños: Fresh jalapeños, pickled
• Instead of Fresh Cilantro: Parsley
• Instead of Green Onions: Chives
• Instead of Lime: Lemon

Equipment Needed

• Oven
• Roasting Pan
• Parchment Paper
• Aluminum Foil
• Mixing Bowls
• Whisk
• Saucepan
• Deep Fryer or Large Pot
• Slotted Spoon
• Cutting Board
• Chef’s Knife
• Serving Platter

Critical Steps — Do Not Skip

• Evenly coating the pork shoulder with the spice rub.
• Roasting the pork low and slow until it is fork‑tender.
• Maintaining oil temperature at 350°F for perfectly crisp tots.
• Creating a smooth, non‑separated cheese sauce.
• Assembling the dish just before serving to preserve texture.

Chef Tips from the Video

• Use a smoked paprika for deeper color and flavor in the rub.
• Add a splash of the pork drippings to the barbecue sauce for an extra smoky punch.
• For extra crunch, toss the fried tots with a pinch of smoked salt before assembling.

Troubleshooting

Storage

Refrigerator: Store leftover pulled pork, barbecue sauce, and cheese sauce in airtight containers for up to 3 days.

Freezer: Pork can be frozen for up to 2 months; reheat gently and add fresh sauce.

Room temperature: Assembled tater tachos are best eaten immediately; leftovers will become soggy.

Make-Ahead Tips

• Cook the pork shoulder a day ahead; shred and store with its juices.
• Barbecue and cheese sauces can be prepared up to 2 days in advance and reheated gently.
• Fry tots just before serving for maximum crunch.

Frequently Asked Questions