Pulled Pork Loaded Fries
Our pulled pork loaded fries are exactly that - fully loaded. Crispy, seasoned crinkle-cut fries are topped with tender BBQ pulled pork, cheddar and Velveeta cheeses, sour cream, green onions, pico de gallo, and more.
Servings: 6 Servings
Ingredients
- 2 cups leftover pulled pork
- ⅓ cup barbecue sauce
- 26 ounce Ore-Ida Extra Crispy Seasoned Crinkles Fries
- 8 ounce sharp cheddar cheese, shredded
- 8 ounce Velveeta cheese, shredded
- Optional Toppings: cilantro, sour cream, pico de Gallo, sliced jalapenos, green onions.
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper or aluminum foil.
- Spread crinkle cut fries in a single layer. Bake according to package directions.
- In a medium pan, over low heat, add pulled pork and barbecue sauce. Stir to combine.
- Once fries are cooked, sprinkle half of the shredded cheese over the fries.
- Next, spoon the pulled pork over the fries, followed by the remaining shredded cheese.
- Place back in the oven for 5 minutes to melt the cheese.
- Remove from the oven and top with sliced green onions, pico de gallo, sour cream, jalapenos, and cilantro.
Notes
Storage
- Refrigerate for up to 3 days in an airtight container.
- Remember that pulled pork lasts for up to 4 days, so adjust the storage time for your fries based on when you first made your pork.
- Microwave individual portions at 1-minute intervals until heated through.
- Try to make this for a crowd because it's impossible to get the same texture when reheating these fries.
- Heat your pulled pork over medium-low heat with a little liquid to prevent it from drying out.
- If you use other French fry variations for this recipe, ensure they're substantial enough to support the toppings. Shoestrings won't work, for example.
- Ensure your fries are in a single layer when you bake them for the crispiest results.