Ingredients

For the Pulled Pork:

  • 2 lbs pork shoulder (butt), boneless
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp cayenne pepper (optional, for heat)
  • 1 cup chicken broth
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1 tbsp olive oil

For the BBQ Sauce:

  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 tbsp molasses
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/4 tsp liquid smoke (optional, for extra smokiness)

For the Fries:

  • 2 lbs russet potatoes (or frozen fries for convenience)
  • Vegetable oil (for frying, if making fresh fries)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika (optional)

Toppings:

  • 1 1/2 cups shredded cheddar cheese (or a blend like cheddar-jack)
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh cilantro (optional)
  • 1/2 cup sour cream (optional, for serving)
  • Pickled jalapeños (optional, for extra kick)

Equipment Needed

  • Slow cooker or oven-safe Dutch oven
  • Large pot or deep fryer (for fries, if not using frozen)
  • Baking sheet
  • Tongs or forks (for shredding pork)
  • Mixing bowls
  • Whisk

Instructions

Step 1: Prepare the Pulled Pork

  1. In a small bowl, mix smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, black pepper, and cayenne (if using) to create a spice rub.
  2. Pat the pork shoulder dry with paper towels. Rub the spice mix evenly over the pork.
  3. Heat olive oil in a large skillet over medium-high heat. Sear the pork on all sides until browned, about 3-4 minutes per side.
  4. Transfer the pork to a slow cooker. Add chicken broth, apple cider vinegar, and brown sugar around the pork.
  5. Cover and cook on low for 8-10 hours (or high for 4-6 hours) until the pork is tender and easily pulls apart with a fork.
  6. Remove the pork, shred it using two forks, and return it to the slow cooker to soak up the juices.

Step 2: Make the BBQ Sauce

  1. In a medium saucepan over medium heat, combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, smoked paprika, garlic powder, black pepper, salt, and liquid smoke (if using).
  2. Whisk until smooth, then simmer for 10-15 minutes, stirring occasionally, until thickened.
  3. Remove from heat and set aside. Mix half the sauce with the shredded pork, reserving the rest for drizzling.

Step 3: Prepare the Fries

  1. If using fresh potatoes: Peel (optional) and cut russet potatoes into 1/4-inch thick fries. Soak in cold water for 30 minutes to remove excess starch, then pat dry.
  2. Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Fry the potatoes in batches for 3-4 minutes until golden and crispy. Drain on paper towels and season with salt, pepper, and smoked paprika.
  3. If using frozen fries: Cook according to package instructions (oven or air fryer) until crispy.

Step 4: Assemble the Dish

  1. Preheat oven to 400°F (200°C).
  2. Spread the cooked fries evenly on a large baking sheet.
  3. Spoon the BBQ pulled pork over the fries, ensuring even coverage.
  4. Sprinkle shredded cheese over the top.
  5. Bake for 8-10 minutes, or until the cheese is melted and bubbly.
  6. Drizzle with reserved BBQ sauce and garnish with green onions, cilantro, and pickled jalapeños (if using).

Step 5: Serve

  1. Serve hot with sour cream on the side for dipping or dolloping, if desired.
  2. Pair with a cold beverage like iced tea or beer for the ultimate comfort food experience.

Notes

  • Make-Ahead Tip: The pulled pork can be made a day in advance and reheated before assembling.
  • Storage: Store leftover pulled pork and fries separately in airtight containers in the fridge for up to 3 days. Reheat pork in a microwave or skillet and fries in an oven or air fryer to maintain crispiness.
  • Variations: Swap cheddar for Monterey Jack or add bacon bits for extra flavor.

Prep and Cook Time

  • Prep Time: 20 minutes
  • Cook Time: 8-10 hours (pork), 20-30 minutes (fries and assembly)
  • Total Time: ~8.5-10.5 hours

Servings

  • Serves 6-8

Enjoy your smoky, cheesy, and delicious BBQ Pulled Pork Fries!