I’m about to share my secret to creating crispy loaded snack perfection. Pulled pork fries are the ultimate comfort food mashup that will elevate your snack game.
This recipe delivers perfectly cooked pulled pork paired with crispy fries, all in one delicious dish. With simple ingredients and straightforward instructions, you’ll be enjoying this tasty treat in no time.
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Difficulty
Easy
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Diet
Meat
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Total Time
30 min
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Calories
Med Cal
Ingredients for Pulled Pork Fries
Simple ingredients come together to create this delicious pulled pork fries recipe.
For the crispiest fries, Russet potatoes are the way to go—they’ve got the right starch content. Most grocery stores carry them, but if you’re feeling fancy, try a farmers market for variety. The pork shoulder is where the magic happens. Look for a 2-pound boneless cut at your local butcher or supermarket.
No barbecue sauce on hand? Mix ketchup with apple cider vinegar and brown sugar for a quick substitute. For an extra crispy coating on your fries, try cornstarch before frying. If you’re out of smoked paprika, regular paprika works too—just add a pinch of liquid smoke if you’ve got it. The cheddar cheese is optional, but it adds a nice melty touch.
These fries are best enjoyed fresh, but you can prep the pulled pork ahead of time and store it in the fridge for up to 3 days. Reheat it gently before serving. Leftover fries can be stored in an airtight container for a day—just re-crisp them in the oven at 400°F for a few minutes.
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Why You’ll Love This Recipe
I’ll be real: I’m always making extra pulled pork so I can use it for lunches throughout the week – it’s amazing on top of fries, in a sandwich, or just on its own.
One Pan Wonder: I love that I can toss my Russet Potatoes and onion in a single sheet pan with some Olive Oil, making cleanup a breeze.
Crave-Worthy Flavor: The combination of tender pulled Pork Shoulder, tangy Barbecue Sauce, and crispy fries is ridiculously good – it’s become my go-to comfort food.
Feeds a Crowd: This recipe is perfect for game day or a family gathering because it’s easy to scale up and feeds a bunch of people with minimal extra effort.
Step-by-Step Instructions for Pulled Pork Fries
Let’s create this loaded snack perfection with straightforward steps and precise techniques.
Step 1: Prepare the Pulled Pork
Start by preheating your oven to 300°F. While that’s heating up, season the 2 lb Pork Shoulder with 2 tbsp Brown Sugar, 1 tsp Smoked Paprika, 1 tsp Salt, and 0.5 tsp Black Pepper. Make sure to coat it evenly on all sides. In a large Dutch oven, heat 2 tablespoons of 0.5 cup Olive Oil over medium-high heat. Sear the pork shoulder until it’s browned on all sides, about 5 minutes per side. Then, remove the pork from the pot and set it aside.
Add the 1 whole Onion, diced, to the same pot and cook until it’s softened and lightly browned, about 5-7 minutes. Add 4 cloves Garlic Cloves, minced, and cook for another 1 minute until fragrant. Return the pork shoulder to the pot, cover it with a lid, and transfer it to the preheated oven. Let it cook for 6-8 hours or until the meat is tender and easily shreds with a fork.
Step 2: Make the Fries
While the pork is cooking, prepare the 2.5 lb Russet Potatoes for the fries. Peel the potatoes and cut them into ½-inch thick strips. Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch. After soaking, drain the potatoes and dry them thoroughly with paper towels. Heat the remaining 0.5 cup Olive Oil (minus the 2 tablespoons used earlier) in a large pot or deep fryer to 375°F. Fry the potatoes in batches until they’re golden brown and crispy, about 3-5 minutes per batch. Drain the fries on paper towels and season with salt to taste.
Step 3: Assemble the Loaded Fries
Once the pork is done, shred it into bite-sized pieces using two forks. Mix the shredded pork with 1 cup Barbecue Sauce until it’s well coated. To assemble the loaded fries, place a portion of the crispy fries on a serving platter or individual plates. Top the fries with the pulled pork, followed by a sprinkle of 1 cup Cheddar Cheese. You can add more cheese if you like it extra cheesy!
Drizzle 1 cup Sour Cream over the top and garnish with 0.25 cup Chives, chopped. Serve immediately while the fries are still crispy and the cheese is melted to your liking.
Step 4: Serve and Enjoy
Serve the pulled pork fries hot, straight from the assembly line. The combination of crispy fries, tender pulled pork, creamy sour cream, and sharp cheddar cheese creates a flavor profile that’s both comforting and indulgent. This dish is perfect for gatherings or as a special treat for yourself. Enjoy the ooohs and ahhhs from your guests as you present this loaded snack perfection!
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Pro Tips For Making Pulled Pork Fries
Slow Cook Pork: Cook the pork shoulder low and slow, at least 8 hours on low in a crockpot, to achieve tender, easily shredded meat that absorbs all the flavors.
Double Fry Potatoes: For crispy fries, double fry your Russet Potatoes by first blanching them at 325°F, then finishing them at 375°F for that perfect golden crunch.
Sauté Onions Properly: Caramelize your onions slowly over medium-low heat, stirring occasionally, to bring out their natural sweetness that complements the barbecue sauce and pulled pork.
Rest Before Topping: Let your fries rest for a few minutes after frying before topping them with pulled pork and barbecue sauce to prevent them from getting soggy.
Flavor Customization for This pulled pork fries
Spicy Kick Variations
For those who like a little heat, try adding 1-2 tsp cayenne pepper or diced jalapeños to your pulled pork during the last 30 minutes of cooking. This gives the dish a nice kick without overwhelming the other flavors. You can also sprinkle some red pepper flakes on top of the loaded fries for an extra spicy kick. 🔥
Smoky Flavor Enhancements
To amplify the smoky flavor, add 1-2 tbsp liquid smoke to the barbecue sauce before mixing it with the pulled pork. You can also sprinkle some smoked salt on the fries after they’re cooked for added depth. For an intense smoky flavor, try using chipotle peppers in adobo sauce in place of regular barbecue sauce.
Cheesy Delights
If you’re a cheese lover, consider mixing different types of cheese into your pulled pork or sprinkling them on top of the fries. Pepper jack cheese adds a spicy kick, while Parmesan provides a nice umami flavor. You can also drizzle some truffle aioli on top for a luxurious twist.
Herbaceous Twists
To add some freshness to your pulled pork fries, try sprinkling some chopped cilantro or scallions on top. You can also mix some fresh herbs like parsley or thyme into the pulled pork for added complexity. For a more aromatic flavor, add some garlic powder or onion powder to the pulled pork during cooking.
Regional BBQ Styles
Experiment with different regional BBQ styles by changing the type of barbecue sauce you use. For example, try using Kansas City-style BBQ sauce for a thick, sweet flavor, or Carolina-style vinegar-based sauce for a tangy taste. You can also mix different BBQ sauces to create your own unique flavor profile.
Custom Toppings
Make your pulled pork fries truly yours by adding your favorite toppings. Some ideas include diced tomatoes, crushed bacon, or pickled onions. You can also add some hot sauce for an extra kick or guacamole for creaminess. The possibilities are endless, so don’t be afraid to get creative!
Nutrition Facts
Servings 4
Amount Per Serving
Calories 540kcal
% Daily Value
Total Fat 32g41%
Saturated Fat 10g50%
Cholesterol 80mg27%
Sodium 920mg40%
Total Carbohydrate 38g14%
Dietary Fiber 4g14%
Sugars 8g
Protein 28g56%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Frequently Asked Questions
1
Can I make pulled pork fries ahead of time?
You can prepare components ahead: cook pulled pork up to 3 days in advance and store in the refrigerator. Fries are best made fresh, but you can cut potatoes and soak them in water for up to 24 hours before frying.
2
What’s the best way to keep fries crispy?
For maximum crispiness, fry potatoes twice: first at a lower temperature (325°F) to cook through, then at 375°F to brown. Drain on paper towels and serve immediately. You can also re-crisp fries in the oven at 400°F for a few minutes if needed.
3
Can I use different types of cheese?
Absolutely! While cheddar is classic, you can experiment with other cheeses like pepper jack for spice or mozzarella for a milder flavor. Mixing cheeses can also create interesting flavor profiles. Consider adding a sprinkle of Parmesan for extra depth.
4
How do I store leftovers?
Store leftover pulled pork in an airtight container in the refrigerator for up to 3 days. For fries, keep them in a single layer on a baking sheet to maintain crispiness, or re-crisp in the oven at 400°F before serving. Combine components just before serving for best results.
I'm Nathan Turner, and I've been messing around with pots and pans since my Aunt Linda handed me a whisk at age six in her cramped Portland, Oregon kitchen, teaching me to stir roux while Fleetwood Mac played on her old boom box. The smell of sizzling garlic and butter still yanks me back to Sunday gravy sessions when she'd call me 'Little Chef' even though I could barely see over the counter. After college, I spent eight years in Chicago working in restaurant kitchens, learning more from burning my fingertips on sheet pans than any culinary textbook. These days, I live back in Portland with my wife Sophie, our daughter Maya (age 9), and our judgmental tuxedo cat Pickles. When I'm not experimenting with new recipes, I'm usually trail running in Forest Park or restoring vintage cast iron I find at garage sales. My proudest moment was Thanksgiving 2017 when my green bean casserole finally beat my cousin's at our family cook-off—he'd held the title since 2004, so that victory tasted better than the crispy onions on top.
