If you're craving something hearty and delicious, this recipe combines crispy fries, melted cheese curds, and savory pulled BBQ pork for the ultimate comfort food experience. It’s easy to make and perfect for sharing with friends or family.
Start by seasoning the pork shoulder all over with salt and pepper. Heat a tablespoon of olive oil in a large frying pan over medium-high heat, then brown the pork on all sides—about 4 minutes per side—to get a nice crust. Transfer the pork to your slow cooker, pour in some water and BBQ sauce, cover, and let it cook on high for around 4 hours or on low for about 6, until the meat is tender and easy to pull apart.
While the pork is cooking, get your grill going to medium heat. Lay a big sheet of aluminum foil on the counter and pile the potato wedges in the center. Drizzle them with the remaining olive oil, sprinkle with salt and pepper, then wrap the foil up into a packet. Place the foil packet on the grill and cook for 25 to 30 minutes, until the potatoes are soft and golden.
Once the pork is ready, shred it with two forks. To serve, pile the pulled pork over the grilled potato wedges, then top with cheese curds and some diced pickles for a little tang. Enjoy!
- Use fresh cheese curds for the best melt and texture.
- Make sure the fries are hot and crispy before adding the sauce and toppings to keep them from getting soggy.
- Warm the pulled pork thoroughly so it blends well with the gravy and cheese.
This dish combines crispy fries, rich cheese curds, and smoky pulled pork for a perfect blend of flavors and textures. It’s comforting and satisfying, making it a great choice for casual meals or gatherings with friends.
Serve with a simple green salad or coleslaw to add freshness and balance the richness. A cold beer or a crisp cider pairs nicely with the smoky flavors.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the fries from becoming too soft. Add fresh cheese curds before serving again if needed.
