This post has been sponsored by McCain Foods USA, Inc.©. All thoughts and opinions are my own.
Pulled Pork Fries – crispy fries piled high with barbecue pulled pork, 2 kinds of cheeses, diced red onion, and jalapenos. Perfect for tailgating!
Okay, I have to admit that I’m starting to get a little excited about fall. I started thinking about all the fun food that comes along with football season, and I am ready to wrap everything in bacon and cover everything in cheese.
Today, I’ve got a recipe that is perfect right now for barbecue season and will also be perfect in the fall when you need something that’s not going to pull you away from your favorite football team for too long. The pork is slow cooked and the rest of the work is really just piling everything on top of everything else. You’re going to love it!
They are battered v-shaped potato wedges, which means they are perfect for dipping (think of all the melted queso a v-shaped potato wedge can hold!) or for piling high with toppings like I did here.
They’re 100% potato and made with no artificial colors or flavors. They are delicious and crisp up so nicely in the oven.
I love using the Dip’n Wedges for loaded fries like these Pulled Pork Fries because the v-shape fills up with whatever you put on top. I mean, there’s really nothing worse than trying to eat loaded fries but all the toppings are just sliding off the fries when you pick them up. Doesn’t happen with these.
No matter what your topping or dip of choice is, the Dip’n Wedges hold it perfectly!
How to Make Pulled Pork Fries
This is a really simple recipe and requires such little prep.
The pork gets coated in a mixture of paprika, garlic powder, and brown sugar, and then is slow cooked until it’s practically falling apart. Then, you shred it and toss it with a bit of barbecue sauce. I would go for something with a little heat but really just use your favorite barbecue sauce.
In the last 30 minutes or so of cooking the pork, put the Dip’n Wedges in the oven. They take about 12 minutes, get flipped once, and then cook for another 12 minutes.
Then, using the same pan you cooked the Dip’n Wedges on, layer the fries, the barbecue pulled pork, and then shredded monterey jack and cheddar cheeses. Pop that back in the oven so the cheese can melt.
Once it’s melted, top it with diced red onion and jalapeño slices!
It’s a little bit sweet from the barbecue sauce and a little bit spicy from the jalapeño which you guys know is my favorite combination. And the Dip’n Wedges hold everything so you get potato, pork, cheese, onion, and jalapeño all in one bite. So good.
Head over to my Instagram or Facebook and leave a comment telling me what you would make with these Dip’n Wedges or what you would dip them in. McCain© will DM with you instructions to get a FREE coupon so you can try them.
Look for your closest McCain© Potato, Dip’n Wedges™ retailer here
- 1 (2 1/2 - 3 pounds) boneless pork shoulder
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp brown sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chicken broth
- 1 cup barbecue sauce
- 1 22-oz bag McCain© Dip'n Wedges™
- 1 1/2 cups monterey jack cheese, shredded
- 1 1/2 cups cheddar cheese, shredded
- red onion, diced (opional, for serving)
- pickled jalapeno slices (optional, for serving)
To make the pulled pork, stir together paprika, garlic powder, brown sugar, salt, and black pepper in a small bowl. Rub spice mixture onto the pork and place in a 5-quart slow cooker. Pour broth around the pork shoulder. Cook on low for 7 - 8 hours, or high 3 - 4 hours, until the pork shreds easily. Remove from slow cooker and shred. Toss with barbecue sauce. Set aside.
To assemble the fries, cook McCain© Dip'n Wedges™ according to package instructions. Once cooked, top with cheeses and put back in the oven for just a few minutes until the cheese has melted. Sprinkle with red onion and jalapeno slices, if desired.