BBQ Pulled Pork Fries
Few dishes walk the line between indulgent comfort food and thoughtful culinary composition quite like BBQ Pulled Pork Fries.
Ingredients
For the fries
- 800 g fries home made
- 5 g salt flaking sea salt is the best
- black pepper ground, to taste
- 1 tbsp olive oil extra virgin
For the pulled pork
- 300 g pork shoulder cooked and shredded
- 120 ml bbq sauce
- 15 g butter
- 1 clove garlic minced
For the toppings
- 50 g Cheddar Cheese mature, grated
- 50 ml BBQ Sauce for drizzling
- 30 g pickled onions red
- 1 handful fresh coriander chopped
- 1 pinche smoked paprika
Instructions
- Preheat your oven to 220°C (fan 200°C). Spread the fries out on a large baking tray in a single layer. Drizzle lightly with olive oil and season with salt and black pepper. Bake for 20–25 minutes, or until golden and crisp, tossing once halfway through.
- While the fries are baking, melt the butter in a pan over medium heat. Add the garlic and sauté for about a minute until fragrant (skip this step if you prefer a cleaner BBQ flavour). Add the shredded pork and barbecue sauce, stirring to coat. Let it simmer for 5–7 minutes until the pork is heated through and sticky with sauce.
- Once the fries are crisp, transfer them to a serving dish or platter. Spoon the warm pulled pork generously over the top. Scatter over the grated cheddar while the pork is hot so it melts slightly.
- Drizzle with a little more barbecue sauce, then top with pickled red onions, chopped coriander, and a dusting of smoked paprika for colour and depth.
- Serve piping hot, either as a shareable centrepiece or as part of a larger spread. These loaded fries pair especially well with lighter, zingy grilled dishes to cut through the richness.