Loaded Pulled Pork Cups

Name: Loaded Pulled Pork Cups
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; 1 carton (16 ounces) refrigerated fully cooked barbecued shredded pork; 1 cup shredded Colby-Monterey Jack cheese; 1/2 cup sour cream; 5 bacon strips, cooked and crumbled; Minced chives

11 ingredients

3 steps

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
1 carton (16 ounces) refrigerated fully cooked barbecued shredded pork
1 cup shredded Colby-Monterey Jack cheese
1/2 cup sour cream
5 bacon strips, cooked and crumbled
Minced chives

Directions

1

Preheat oven to 450°. In a large bowl, mix hash browns, Parmesan cheese, egg whites and seasonings until blended. Divide potatoes among 18 well-greased muffin cups; press onto bottoms and up sides to form cups.
2

Bake until edges are dark golden brown, 22-25 minutes. Carefully run a knife around sides 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. Serve warm.