In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, cooking until translucent. Add pork shoulder, searing on all sides. Pour in apple cider and add salt and pepper. Cover and simmer for about 2 hours, or until the pork is tender and easily shredded.

Prepare Tasso Cream Sauce

In a saucepan, add diced tasso ham and cook over medium heat until browned. Pour in heavy cream and stir, letting it simmer until slightly thickened. Season with salt and pepper to taste, then remove from heat.

Cook Tater Tots

While the pork is cooking, bake the frozen tater tots according to package instructions until crispy and golden brown.

Assemble the Loaded Tots

Once the pork is done, shred it using two forks. On a large platter, layer the crispy tater tots, then top with the apple-braised pork debris. Drizzle the tasso cream sauce over the top and finish with a generous sprinkle of chopped chives.