Best 3 Bbq Pulled Pork Fries Recipe By Tasty Recipes
Prepare to indulge in the ultimate comfort food experience with our BBQ pulled pork fries, a tantalizing dish that blends smoky, tender pulled pork with a mountain of crispy fries, all smothered in a rich, tangy BBQ sauce. This culinary masterpiece will surely satisfy your cravings and leave you wanting more. Each bite offers a harmonious blend of flavors and textures, from the juicy pulled pork to the crispy fries, all perfectly complemented by the smoky BBQ sauce. Whether you're hosting a game day party or simply seeking a hearty meal, our BBQ pulled pork fries are the perfect choice. Dive into this epicurean delight and let your taste buds embark on a flavor adventure like no other. Additionally, our article features a diverse collection of other delectable recipes, including our classic pulled pork recipe, a versatile slow-cooker pulled pork, and a mouthwatering pulled pork sandwich recipe. Explore the culinary wonders within and discover new favorites to satisfy your taste buds.
Let's cook with our recipes!
BBQ PULLED PORK FRIES RECIPE BY TASTY
Here's what you need: medium russet potatoes, pork shoulder, olive oil, salt, pepper, BBQ sauce, red onion, shredded pepper jack cheese, scallion, shredded cheddar cheese, sour cream
Provided by Tasty
Categories Appetizers
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F (220°C).
- Slice the potatoes into ½-inch (1cm) slices, then cut the slices into ½-inch (1cm) strips.
- Place the sliced potatoes on a baking sheet along with the pork shoulder. Make sure that the potatoes are not touching the pork.
- Drizzle the olive oil over the potatoes, then sprinkle the pork and the potatoes with the salt and pepper, rubbing them in so that they are all coated evenly. Cover the pork with one cup (286g) of the barbecue sauce, then rub it evenly on all sides. Bake for 45 minutes.
- Remove the fries, then place the pork in the center of the tray. Bake for another two hours at 350°F (175°C)
- Transfer the pork to a large bowl, and using two forks, shred the pork. Combine the pulled pork with the remaining one cup (286g) of barbecue sauce.
- In a skillet or a baking tray, layer half of the fries, half of the bbq pork, half of the red onion, the pepper jack, half of the scallions, then repeat with the remaining fries, pork, red onion, cheddar, and scallions. Bake for 15 minutes, until cheese is melted.
- Serve with sour cream.
- Enjoy!
Nutrition Facts : Calories 1551 calories, Carbohydrate 173 grams, Fat 64 grams, Fiber 11 grams, Protein 71 grams, Sugar 53 grams
PULLED PORK LOADED FRIES
Delectable chunky oven baked fries topped with succulent pulled pork and creamy cheese is the loaded fries recipe from your dreams.
Provided by Alida Ryder
Categories Dinner
Time 1h25m
Number Of Ingredients 6
Steps:
- Pre-heat the oven to 200°c.
- Place the chips in a large bowl and toss with the oil and salt.
- Spread onto a large baking sheet in a single layer and place in the oven.
- Allow the chips to bake for 50-60 minutes until they are golden brown and crisp (turn the chips approximately halfway through cooking).
- Remove the chips from the oven then top with the pulled pork, cheese and chillies.
- Place back in the oven and allow the pork to heat through and the cheese to melt (between 5-10 minutes).
- Remove and serve.
Nutrition Facts : Calories 548 kcal, Carbohydrate 62 g, Protein 37 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 87 mg, Sodium 1087 mg, Fiber 8 g, Sugar 18 g, ServingSize 1 serving
PULLED BBQ PORK
During years of vacationing on the North Carolina coast, I became hooked on their pork barbecue. The version I developed is a favorite at potluck dinners. -Joseph Sarnoski, West Chester, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onions in oil until tender. Add the garlic, pepper flakes and pepper; cook 1 minute longer. Stir in the tomatoes, brown sugar, vinegar, hot pepper sauce, Worcestershire and cumin. Cook over medium heat until heated through and sugar is dissolved., Cut roast in half. Place in a 5-qt. slow cooker; pour sauce over the top. Cover and cook on low for 10-12 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks and return to the slow cooker. Heat through. With a slotted spoon, place 3/4 cup meat mixture on each roll.
Nutrition Facts : Calories 518 calories, Fat 21g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 528mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 3g fiber), Protein 36g protein.
Tips:
- Choose the right cut of pork: Pork shoulder, also known as pork butt, is the best cut for pulled pork. It's a tough cut with a lot of connective tissue, which breaks down during the long cooking process to create tender, juicy meat.
- Use a dry rub: A dry rub helps to flavor the pork and create a crispy crust. Apply the rub to the pork shoulder at least 2 hours before cooking, or even overnight.
- Cook the pork shoulder low and slow: The ideal cooking temperature for pulled pork is between 225°F and 250°F. This allows the connective tissue to break down slowly, resulting in tender, fall-apart meat.
- Baste the pork shoulder regularly: Basting the pork shoulder with a mixture of apple cider vinegar, water, and brown sugar helps to keep the meat moist and flavorful.
- Use a meat thermometer to check for doneness: The internal temperature of the pork shoulder should reach 205°F before it's done. Insert the meat thermometer into the thickest part of the meat to get an accurate reading.
Conclusion:
Pulled pork fries are a delicious and easy-to-make meal that's perfect for a casual gathering or a weeknight dinner. With just a few simple ingredients and a little bit of time, you can create a flavorful and satisfying dish that the whole family will love.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
