Bar-B-Q Pulled Pork Fries with Cole Slaw

This post has been compensated as part of my partnership with Stubb’s Legendary Bar-B-Q. As always, all opinions are 100% my own.

Take French fries to the next level by piling them with tender, slow-cooked pulled pork and tangy cole slaw for an epic plate of comfort food. Grab a fork and dig in!

This past summer, I was at a favorite local frozen custard stand when I saw that they had a menu item I had never heard of: Pulled Pork Fries.

I went up to the counter and asked the cashier about them. “The pulled pork fries… is that just pulled pork… ON FRIES?” The answer was yes, and I knew then and there that I needed to have this again sometime, but with copious amounts of cole slaw piled on top. Because cole slaw.

I’ve been a loyal Stubb’s fan for years now – their products are absolutely delicious and free of artificial colors, flavorings and high fructose corn syrup.

When they came out with a line of All Natural Cookin’ Sauces, I knew I wanted to make a batch of my own pulled pork fries at home. There are currently 4 varieties of Cookin’ Sauces, and for this dish, I used the Bar-B-Q Slider Cookin’ Sauce.

Inside the bag, there’s a spice pack, cooking sauce and finishing sauce. There are directions for cooking in a skillet or slow cooker, and since I wanted to make a nice, tender pulled pork I decided to go the slow cooker route.

In addition to the Spice Pack and Cooking Sauce, I added some beer into the slow cooker. Beer goes so well with pulled pork, and I used the same Mermaid Pilsner that I was going to be drinking along with dinner later that night.

Pulled pork, French fries and cole slaw are all great on their own, but trust me – you’re gonna want to pile all 3 of these things on top of each other, grab a fork and dive right in!

You start with a layer of crispy, lightly salted fries. Cover those with a blanket of the sweet molasses, brown sugar and beer-infused shredded pork.

Then scoop on some of the cool, creamy, tangy cole slaw and watch it all work together to create a big ol’ plate of pure comfort food.

I made a big batch of cole slaw here, but feel free to cut it in half if you aren’t as slaw-obsessed as I am. It does hold up well in the fridge for several days though, so it’s not necessarily a bad thing to have a little extra on hand!

This would be superb with homemade fries, but that’s a process that takes quite a bit of time. If you have a local restaurant who has particularly good fries, you could also take some of those home and pile all of this pork and slaw goodness on top. Yum!

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