• Heat oil in a dutch oven or large cast iron skillet to 375° using a fry thermometer.
• Cook tater tots in batches until golden brown and crispy. Drain on a paper towel lined wire rack.
• Heat pulled pork in a skillet, sprinkling with Out Grilling Sweet BBQ Rub, until pork starts to crisp. Keep warm.

For Queso

• In a non-stick pan, over medium-high heat, add bacon grease.
• Add onion, jalapeno and garlic, cooking until onions start to caramelize.
• Pour in heavy cream and milk, lowering heat to medium-low.
• Cut Velveeta into chunks and add to the pan, stirring until melted.
• Stir in cumin and salt, stirring until well combined.

Build the Totchos

• Place tater tots into a serving dish, top with warm queso, pulled pork, sour cream, salsa fresca and cilantro.