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