First, make the slaw. My slaw is very simple: 4 cups chopped cabbage, 1/2 cup mayonnaise, 2 Tbsp tarragon vinegar, 1 tsp sugar, 1/2 tsp salt, and 1/2 tsp pepper. Combine these ingredients and allow to chill while you make the meat and potatoes.
To make the BBQ pork and the baked potatoes, cut 2 medium sized pork chops into bite sized pieces and massage with a spice rub. Cook the pork uncovered in the oven at 350 for 1 hour, along with 2 potatoes (washed, fork poked, and rubbed with olive oil and salt).
Pull the pork and potatoes out of the oven. Toss pork with barbecue sauce of your choice and set aside. Once potatoes have cooled, slice in half longways and scoop out the innards.
Combine the innards with 1/4 cup flour, 1 egg, 1 Tbsp minced onion, and 1 tsp salt. Pinch bite-sized chunks of potato mixture and carefully roll in flour to coat. Set floured potato balls on a wax-papered plate or cookie sheet, and pop them into the freezer for 30 minutes.
To make BBQ cups, fill emptied potato shells with barbecued pork and bake for 15-20 minutes at 350.
To make tater tots, heat 2-3 inches of vegetable oil to frying temperature. Fry potato balls for 3-4 minutes or until golden brown. The finished product will be light and pillowy. For a crunchier exterior, coat with bread crumbs.
Top BBQ cups and tater tots with BBQ sauce and serve with slaw.