Jumbo Pulled Pork Stuffed Cheesy Homemade Tater Tots

In a bowl, mix together the shredded hashbrowns, egg, salt, pepper, flour, Panko (or Italian seasoned breadcrumbs), and finely shredded sharp cheddar. Take a portion of the potato mixture and form a flat patty. Top the patty with a spoonful of the finely chopped and lightly sauced pulled pork. Carefully form the mixture into a closed small egg shape, ensuring that the potato mixture completely encases the pork filling. Refrigerate the formed tater tots for 30 minutes. Heat canola oil in a deep fryer to 350°F (175°C). Deep fry the tater tots for 8-10 minutes each batch, turning often, until they are a deep golden crispy brown. The exact cooking time may vary depending on the size of your tater tots. Remove the tots from the oil and drain on a wire rack or paper towels. Season with your favorite BBQ rub and serve immediately with BBQ sauce and smoked garlic aioli. These tots can also be made with leftover brisket or shredded smoked chicken.