Easy Monday Meals: Loaded Pulled Pork Cups

These loaded pulled pork potato cups are an easy dinner option and also a perfect tailgate food

Prep and enjoy these recipes at home with our selection of cookware 

Makes 18 cups (adapted from


  • 20 oz. 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 oz. barbecue pork (cooked and shredded)
  • 1 cup shredded Colby-Monterey Jack cheese
  • OPTIONAL toppings: 1/2 cup sour cream, 5 bacon strips, cooked and crumbled, minced chives


  • Preheat oven to 450°.
  • In a large bowl, combine potatoes, cheese, egg whites and seasonings until blended.
  • Divide mixture among 18 greased muffin cups; form cups by pressing the sides and bottoms.
  • Bake until edges are dark golden brown, 22-25 minutes.
  • Carefully run a knife around sides of each cup.
  • Cool 5 minutes; remove carefully to a serving dish
  • While potatoes cool, heat pulled pork.
  • Sprinkle cheese into cups. Top with pork and optional toppings of sour cream, bacon or chives.
  • Serve warm and enjoy!