Loaded Pulled Pork Cups Recipe
Loaded Pulled Pork Cups Recipe photo by Taste of Home
Next Recipe

Loaded Pulled Pork Cups Recipe

Read Reviews
4.5 2 2
Publisher Photo
Potato nests are simple to make and surprisingly handy for pulled pork, cheese, sour cream and other toppings. Make, bake and collect the compliments. —Melissa Sperka, Greensboro, North Carolina
TOTAL TIME: Prep: 40 min. Bake: 25 min.
MAKES:18 servings
TOTAL TIME: Prep: 40 min. Bake: 25 min.
MAKES: 18 servings


  • 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 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • Minced chives

Nutritional Facts

1 hash brown cup: 129 calories, 6g fat (3g saturated fat), 19mg cholesterol, 439mg sodium, 11g carbohydrate (4g sugars, 0 fiber), 8g protein.


  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 22-25 minutes or until edges are dark golden brown. 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. Yield: 1-1/2 dozen.
Originally published as Loaded Pulled Pork Cups in Simple & Delicious February/March 2015

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Loaded Pulled Pork Cups

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
leinaalajoan User ID: 8494534 255473
Reviewed Oct. 16, 2016

"We made this along with a salad. There were only 4 of us so I cut the recipe in half. They were delicious and I did not change a thing. Definitely a great appetizer or a main dish with a salad."

fmmslkl User ID: 1630208 242715
Reviewed Jan. 28, 2016

"I am so disappointed that you have not included the nutritional information for this recipe."

Loading Image