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!

📖 Recipe

Bar-B-Q Pulled Pork Fries with Cole Slaw

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• Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
• Prep Time: 10 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 10 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooker
• Cuisine: American

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Description

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!

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Ingredients

Units USM Scale 1x2x3x

For pork:

• 2 pounds pork roast (I used top loin)
• 1 (12 ounce) package Stubb’s Bar-B-Q Slider Cookin’ Sauce
• 1 cup beer (I used a pilsner)

For slaw:

• 1 cup mayonnaise
• 2 tablespoons milk
• 1 tablespoon yellow mustard
• 1 tablespoon apple cider vinegar
• ½ teaspoon celery seed
• ½ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper
• ¼ teaspoon ground paprika
• 1 (14 ounce) bag classic cole slaw mix
• 1 (10 ounce) bag shredded red cabbage
• 1-1 ½ teaspoons granulated sugar (optional, as needed)
• 32 ounce bag frozen french fries (I used an all-natural roasted, lightly salted variety)

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Instructions

Cook pork:

1. Rub the contents of the Spice Pack all over pork roast. Place in slow cooker and add Cooking Sauce and beer. Cover and cook on low for 6-8 hours or high for 4-5 hours.
2. Drain liquid and shred pork with 2 forks. Pour in Finishing Sauce and cook on low for another 30 minutes.

Make slaw:

1. In a large bowl, whisk together mayonnaise, milk, mustard, vinegar, celery seed, salt, pepper and paprika. Pour in cole slaw mix and cabbage and toss well to coat evenly with dressing. If it’s a little thick, add more milk, if it’s a little thin, add more mayonnaise. Taste and add sugar as needed to counteract the tanginess. Cover and refrigerate until ready to use.

To serve:

1. While pork is finishing, cook french fries according to package directions. I baked mine a little longer than directed so they’d be nice and crispy.
2. Place a pile of fries on a plate, top with some of the pulled pork and scoop on some slaw. Enjoy!

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Nutrition

• Serving Size:
• Calories: 882
• Sugar: 39.3 g
• Sodium: 1620 mg
• Fat: 42.7 g
• Saturated Fat: 8.3 g
• Carbohydrates: 84.5 g
• Fiber: 10.4 g
• Protein: 39.9 g
• Cholesterol: 113.7 mg

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